- 4
Ingredients
- 1 1/4 lb. chicken cutlets, pounded until 1/4" thick (about 8)
- Kosher salt and freshly ground black pepper, to taste
- 1/3 cup plus 1 tbsp. flour
- 5 tbsp. olive oil
- 5 tbsp. unsalted butter
- 8 oz. white button mushrooms
- 2 tbsp. minced shallots
- 1 clove garlic, minced
- 1/3 cup dry Marsala wine
- 1/3 cup chicken stock
- 1 tbsp. finely chopped parsley, for garnish (optional)
Preparation
Step 1
1. Season chicken with salt and pepper and dredge in &frac13 cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12" skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
2. Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like.
This Chicken Marsala recipe has a few mistakes. It calls for 5 Tbsp of butter but I can only see 2 being used. It calls for 1/3 cup of flour and as far as I can see it is used for dredging but when making the sauce the instructions say 'add remaining flour'.
I'm guessing "heat remaining oil" means the oil AND butter not yet used. I'm going to try it that way. Can't rationalize the flour. It never occurred to me that a publish recipe could have mistakes! What would you serve with this??
This is, without a doubt, the greatest Marsala recipe I've ever tried. Could it use some tweeking? Sure, but I knew that before I started. If you're making a recipe from Saveur, I think it would be safe to assume this isn't your first time in the kitchen. What to do with the Flour is unclear. I just added a tablespoon at the end.
Do not add the butter with the balance of the oil. Save it until the very end. Take the chicken marsala off the heat and stir in the remaining butter to finish the sauce. It's perfection. Thanks for the recipe! No more need to go out for my wife's favorite dish.
A friend and I (each in different) cities made this recipe and loved it. We both agreed that the amount of flour leftover from dredging was far too much to add to the sauce and preferred just a teaspoon or 2 for an au jus type of finish rather than a very thick sauce. I was generous with the mushrooms, Marsala and stock and it was delicious.
So yummy! This was a great way to use up the last of the Marsala I had in the fridge. I followed the recipe as written, only adding a splash of cream to increase the luscious factor. Definitely will make again--maybe with Christmas turkey leftovers!
With that said, follow the directions somewhat closely. Everyone I cooked for said this was better than any restaurant they had gone to.
3. Add more wine (I used about a cup+ more) :) use the dry marsala wine, not the cooking wine. The wine is about $11 at Beverages & more.
4. I put onions (yellow), shallots, and mushrooms than called for. I cook by sight and taste a lot - so just add slowly when you make the sauce
5. Added in italian parsley (fresh) - about 4 tbspns worth. this always adds great flavors to italian dishes
6. Finally, I believe this made the difference. I marinated the chicken for about 30-40 mins in the marsala wine (use a ziplock bag to lay flat). Then, added the marinated wine as I cooked (this was part of the extra wine I placed into the sauce)s
This recipie is perfect. The dish came out like a restaurant quality Marsala. And so easy to make. I even preped the whole thing in the morning and finished assembling and simmering right before dinner. Perfect! So Tasty my 5 and 10 year old loved it. Mushrooms and all.
This is an excellent dish as is, but if you want to make it crazy good, add a slice of prosciutto and a slice of mozzarella to each cutlet for the last couple of minutes.
This was an awful recipe. clearly there is a typo and instead of saying add remaining flour it should have been remaining butter. It turned into a roux instead of sauce. Also mushrooms should be sliced. Even if you added the proportions they suggested of 5 tablespoons of butter and 5 tablespoons of oil this would be too much oil. They need to remove this or fix it. I expect more from a Saveur recipe. I will be more discerning in future
Despite the mistakes in this recipe, it is one of my favorite recipes from saveur so far. On the second attempt at making this I only used approximately 2 tablespoons of flour at the end. It was still rather thick so I added another 1/2 cup of wine and chicken broth. Delicious!
I'm not sure why people are saying there are mistakes in the recipe, because I found it very clear (other than the fact that they do not mention slicing the mushrooms). And to the person who stated that adding the remaining tablespoon of flour is incorrect because it forms a roux...that is precisely the purpose of adding the flour! You WANT a roux which will then thicken the marsala/chicken stock!!
This was such a great recipe! My whole family really enjoyed it. Like another reviewer suggested, I marinated my chicken breasts in Marsala wine for about an hour before cooking. Before placing the chicken in the marinade bag, I also added salt, pepper and a little parsley. I didn't really worry too much about exact amounts of butter and oil. In each phase of the recipe, I added a little butter and oil to the pan. It worked for me, and I would definitely make this again.
This is not enough sauce for 4 to 6; maybe 2 to 3. After adding the wine and heating it with the garlic and shallots, I used a sieve to remove the solids. The shallots still left a strong after-taste. Next time I will not include them. A tablespoon of flour will usually thicken about a cup of liquid so add more wine than listed. The fire level is not specified; use medium-high for the chicken and mushrooms and then let the pan cool a bit and use a much lower flame for the garlic, shallots and flour to cook the roux before adding the wine/broth.
This is not enough sauce for 4 to 6; maybe 2 to 3. After adding the wine and heating it with the garlic and shallots, I used a sieve to remove the solids. The shallots still left a strong after-taste. Next time I will not include them. A tablespoon of flour will usually thicken about a cup of liquid so add more wine than listed. The fire level is not specified; use medium-high for the chicken and mushrooms and then let the pan cool a bit and use a much lower flame for the garlic, shallots and flour to cook the roux before adding the wine/broth.
This was really good, I made it for my hubby and my 80 year old godparents. I followed LPHOTOGSF's suggestions (including marinating the chicken in some Marsala, and using extra Marsala in the sauce) which were very helpful. Had to leave out parsley due to godmom's food restrictions, and I would have added more shallot or onion, and more garlic, if I weren't for the godparents, too. My godparents and I really liked it, but my hubby thought it was kind of bland (he likes to add a TON of salt and spices when he cooks). We served it with a mushroom risotto, which actually was kind of bland, so maybe the hubby would like this better wih a more exciting side dish. I dunno. But anyhow, easy and good result. Looking forward to the leftovers.
The Chicken Marsala recipe was pretty good! I added some cream & pinch of oregano...a little bit of fine chopped onion too...was delicious!
....Oh yeah...almost forgot...added about 1-2 tsp lemon juice to the sauce...very good!
LAVERNES did you ever figure out how to make this for a dinner party? I'd love to hear your tips, I would like to do the same.