Chicken Marsala
Zeke Rating: 92/100
A comforting and sophisticated Italian-American classic. Tender chicken cutlets are seared and then simmered in a velvety, earthy sauce made from Marsala wine, mushrooms, and shallots. It's a perfect main course for a weeknight dinner or a special occasion.
Main CourseItalianQuick
Recipe Scaler
Adjust quantities • Currently serves 4
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Ingredients
- For the Chicken:
- 1lb boneless, skinless chicken breast
- 0.25c all-purpose flour
- 1t salt
- 1T black pepper
- 3T unsalted butter
- 2T olive oil
- For the Sauce:
- 0.33c chicken broth
- 0.25c Marsala wine
- 2T heavy cream
- 2T flour
- 1 shallot, minced
- 4 cloves garlic, minced
- 8oz mushrooms, sliced
- 2T capers
Instructions
- Prepare the Chicken: Butterfly each chicken breast, then place them between two sheets of parchment paper. Using a meat mallet, pound each piece until it is an even 0.5 inches thick. In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken cutlet in the flour mixture, pressing gently to ensure a good coating.
- Sear the Chicken: In a large saucepan, melt 2T of the butter and all the olive oil over medium-high heat. Once the pan is hot, add the chicken pieces. Fry for about 5 minutes, until a nice golden-brown crust has formed on the bottom. Flip and cook until the other side is also browned. Remove the chicken from the pan, cover it, and set it aside to rest.
- Make the Sauce: Reduce the heat to medium-low. Add the remaining 1T of butter to the pan. Add the minced shallot, garlic, and sliced mushrooms. Cook until the mushrooms are tender and the shallots are translucent. Deglaze the pan with the Marsala wine, scraping up all the delicious browned bits from the bottom. Let the wine reduce slightly.
- Thicken the Sauce: In a small bowl, whisk together the flour, chicken broth, and heavy cream until no lumps remain. Pour this mixture into the pan with the mushrooms and stir constantly. Turn the heat up to medium and let the sauce come to a light boil, whisking until it has thickened to your desired consistency.
- Finish and Serve: Stir in the capers. Return the cooked chicken to the pan and spoon the sauce over each piece. Serve immediately.
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