Chicken Marsala

By mariannefeldman

http://www.saveur.com/article/Recipes/Classic-Chicken-Marsala?src=SOC&dom=fb&l=OrMCe04Lcp0lODkwerpCq2wJ3055O0NLEAk9Tpq-wqlrPngoYgfhselqWPfCM2elFnJAccSmhmju88GOnBnhzrbK-ci7mYHu0AEfewGQvepnOAp7

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 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

Details

Servings 4
Adapted from saveur.com

Preparation

Step 1

1. Season chicken with salt and pepper and dredge in ⅓ 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. Add remaining flour and cook for 2 minutes. Add Marsala and stock and cook, scraping bottom of pan until slightly reduced, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes, and season with salt and pepper before serving.

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!