Serves 6
40 min
Chicken Marsala
Recipe GLPRb8d791ebd4b0d5
Pan-seared chicken cutlets finished in a rich Marsala wine reduction with sautéed mushrooms and shallots. The chicken is pounded thin for quick, even cooking, then dredged in flour and cooked until golden. A savory sauce made from Marsala wine, chicken stock, and butter brings everything together for an elegant Italian-inspired main course.
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Ingredients
1 1/4 lb. chicken cutlets, pounded until 1/4 inch thick (about 8)
Kosher salt, to taste
Freshly ground black pepper, to taste
1/3 cup plus 1 tbsp. all-purpose flour
5 tbsp. olive oil
5 tbsp. unsalted butter
8 oz. white button mushrooms, sliced
2 tbsp. minced shallots
1 clove garlic, minced
1/3 cup dry Marsala wine
1/3 cup chicken stock
1 tbsp. finely chopped fresh parsley, for garnish (optional)
Directions
Pat the chicken cutlets dry with paper towels. Place each cutlet between two sheets of plastic wrap and pound with a meat mallet until they are approximately 1/4 inch thick. Season both sides generously with kosher salt and freshly ground black pepper.
Pour the flour into a shallow dish. Working in batches, dredge each seasoned chicken cutlet in the flour, coating both sides evenly and shaking off any excess.
Heat 2 1/2 tbsp. of the olive oil in a large skillet over medium-high heat. Once the oil shimmers, working in batches to avoid overcrowding, sear the chicken cutlets for 2 to 3 minutes per side until golden brown and cooked through (internal temperature of 165°F). Transfer cooked chicken to a plate and set aside. Add the remaining 2 1/2 tbsp. of olive oil between batches if needed.
In the same skillet, melt 1 tbsp. of the butter over medium heat. Add the sliced mushrooms and cook, stirring occasionally, for 5 to 7 minutes until they release their moisture and begin to brown. Season lightly with salt and pepper.
Add the minced shallots and garlic to the mushrooms and cook for 1 to 2 minutes, stirring frequently, until fragrant.
Pour in the Marsala wine, scraping the bottom of the pan with a wooden spoon to release any browned bits. Let the wine reduce by half, about 2 to 3 minutes.
Add the chicken stock to the pan and bring to a simmer. Cook for 2 to 3 minutes until the sauce slightly reduces.
Remove the skillet from heat and whisk in the remaining 4 tbsp. of cold butter, one tablespoon at a time, until the sauce becomes glossy and emulsified.
Return the cooked chicken cutlets to the skillet, nestling them into the sauce. Warm through over medium heat for about 1 to 2 minutes.
Divide the chicken among serving plates and spoon the mushroom-Marsala sauce over the top. Garnish with fresh parsley if desired and serve immediately.
