Cleo's Chicken Marsala
Don't skip the marinade, it's a must! I used half the garlic called for in the recipe but if you're a fan of garlic, have at it. Serve over rice, noodles or as an open face sandwich on ciabatta.
- 3 to 4 (1 to 1 1/2-pounds) chicken breast, boneless
- 1 3/4 cup dry Marsala, divided
- 4 tablespoons olive oil
- 3 tablespoons butter, divided
- 6 garlic cloves, smashed
- 1/4 teaspoon kosher salt or sea salt, divided
- 1/4 teaspoon fresh ground black pepper, divided
- 1/2 cup flour
- 1 large onion, diced
- 3 cups mushrooms, sliced
- 1 cup chicken stock.
Preparation time 10mins
Cooking time 30mins
Wash and dry chicken and slice in half through the middle. Place each piece between plastic wrap and pound thin. In a covered bowl (I use a plastic bag) mix 3/4 cup Marsala with 1 tablespoon olive oil and the smashed garlic. Massage into the chicken and chill for 30 minutes or up to 3 hours.
Remove the chicken from the marinade but do not dry, discard the marinade. Heat 3 tablespoons olive oil in a large skillet over low heat. When the oil is heated add 1 teaspoon butter. Dredge the chicken and sauté until golden brown on each side. Remove from skillet and cover to keep warm.
Add the diced onion to the remaining oil in the skillet. Cook until soft and translucent. Add 1 tablespoons butter to the skillet and when melted add the mushrooms. The mushrooms will quickly absorb the oil/butter but keep cooking until the edges are brown and the mushrooms have released their juices.
Pour the wine into the pan holding it off the heat. Return the pan to the stove and increase the heat. Bring to a low boil and cook until the liquid has reduced by half, 5 to 6 minutes. Add the chicken stock and cook for an additional 3 minutes.
Return the chicken to the pan along with any juices. Lower the heat and cook until the chicken is heated through and the sauce thickens, 5 to 7 minutes. Add the rest of the butter, salt and pepper. Serve as you wish along with a green vegetable.