Chicken Marsala

By á-46940

"This recipe is perfect. The dish came out like a restaurant quality Marsala. And so easy to make. I even prepped 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. :)"

Ingredients

• 1 and 1/4 chicken cutlets, pounded until 1/4-inch thick (about 8)
• Kosher salt and freshly ground black pepper, to taste
• 1/3 cup plus 1 teaspoon flour, divided
• 5 tablespoons olive oil
• 5 tablespoons unsalted butter
• 8 ounces white button mushrooms
• 2 tablespoons shallots, minced
• 1 clove garlic, minced
• 1/3 cup dry marsala wine
• 1/3 cup chicken stock

Details

Servings 4
Preparation time 15mins
Cooking time 40mins
Adapted from saveur.com

Preparation

Step 1

Season chicken with salt and pepper and dredge in 1/3 cup flour. Heat 2 tablespoons oil and 1 tablespoon butter in a 12-inch 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 tablespoons oil and 1 tablespoon butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.

Heat remaining oil and butter 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.