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Chicken Marsala

A classic Italian-American dinner
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Prep Time 15 minutes
Cook Time 30 minutes
Servings: 3 servings
Course: Main Course
Cuisine: American, Italian
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lb Chicken Breast about 3 large breasts, sliced horizontally and pounded to 1/2 inch thickness.
  • 1/2 cup All-Purpose Flour for dredging.
  • 1 tsp Salt plus more to taste.
  • 1/2 tsp Black Pepper freshly ground.
  • 2 Tbsp Vegetable Oil for high-heat searing.
  • 4 Tbsp Unsalted Butter divided into two 2-tablespoon portions.
  • 8 oz Mushrooms standard white button or cremini, sliced.
  • 3/4 cup Dry Marsala Wine look for "Dry" rather than "Sweet" for savory dishes.
  • 1/2 cup Chicken Broth standard low-sodium canned or boxed.
  • 2 cloves Garlic minced.
  • 2 Tbsp Fresh Parsley chopped (for garnish).

Equipment

  • 1 Saute or Fry pan
  • 1 Thermometer For temping the chicken
  • 1 Meat Tenderizer / Pounder

Method
 

  1. Prepare chicken by pounding to an even thickness
  2. In a shallow bowl or a pie plate, combine the 1/2 cup of all-purpose flour with the 1 teaspoon of salt and 1/2 teaspoon of black pepper.
  3. Pat the pounded chicken dry with paper towels.
  4. Dredge each piece of chicken in the flour mixture, shaking off any excess. You want a light, translucent coating, not a thick batter.
  5. Place a large stainless steel or cast-iron skillet over medium-high heat.
  6. Add the 2 tablespoons of vegetable oil and the first 2 tablespoons of unsalted butter.
  7. Once the butter is foaming and the pan is hot, add the chicken in a single layer. Do not overcrowd the pan
  8. Sear the chicken for 3 to 4 minutes per side until deeply golden brown. Use a calibrated food thermometer to check that the internal temperature has reached 165°F.
  9. Remove the chicken to a plate and tent loosely with foil to keep warm.
  10. In the same skillet (do not wipe it out!), add the remaining 2 tablespoons of butter.
  11. Once melted, add the sliced mushrooms. The mushrooms will initially absorb the fat and then release their moisture.
  12. Resist the urge to move them constantly. Let them sit for 2 minutes to develop color, then stir.
  13. Once the mushrooms are browned and their liquid has evaporated, add the minced garlic.
  14. Sauté for only 30 to 60 seconds until fragrant, being careful not to burn the garlic
  15. Pour the 3/4 cup of dry Marsala wine into the pan. Use a wooden spoon or a whisk to scrape the bottom of the skillet vigorously.
  16. Add the 1/2 cup of chicken broth. Increase the heat slightly to bring the liquid to a simmer.
  17. Allow the sauce to reduce by about half, which should take 5 to 7 minutes.
  18. Once the sauce has thickened and the sharp smell of raw alcohol has dissipated, turn the heat to low.
  19. Return the chicken and any accumulated juices on the plate back into the skillet.
  20. Spoon the sauce over the chicken and let it simmer for 1 to 2 minutes to reheat the protein and marry the flavors.
  21. Taste the sauce. If it needs more salt or a hit of acid, add a tiny pinch of salt or a drop of lemon juice (optional).
  22. Garnish with the fresh chopped parsley.
  23. Serve immediately over a bed of egg noodles, mashed potatoes, or alongside crusty bread to soak up every drop of the sauce.

Notes

Professional Insights: Troubleshooting & Tips

  • The Sauce is Too Thin: If your sauce hasn't thickened after reducing, it may be because there wasn't enough flour left in the pan. You can fix this by whisking together 1 teaspoon of cornstarch with 1 teaspoon of cold water (a slurry) and stirring it into the simmering sauce.
  • The Sauce is Too Thick: Simply whisk in an extra tablespoon or two of chicken broth or water until the desired consistency is reached.
  • The Mushroom Choice: While we use standard white or cremini mushrooms for accessibility, the science remains the same. Mushrooms are high in umami (glutamates), which reinforces the "savory" profile of the Marsala wine.
  • Wine Selection: Always use a wine you would be willing to drink. "Cooking wines" found in the vinegar aisle often contain high levels of added sodium which can ruin the balance of the dish. A standard bottle of dry Marsala from the wine section is the professional choice.

Storage and Reheating

Leftover Chicken Marsala can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place the chicken and sauce in a skillet over low heat with a splash of chicken broth to loosen the sauce. Avoid the microwave if possible, as it can cause the chicken to become rubbery and the sauce to break (separate).