Name: Chicken Marsala
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 2 fillets chicken breasts, boneless, skinless; 1/2 tsp kosher salt, for flour dredge; 1 tsp black pepper, freshly cracked; 1 tbsp Italian seasoning; 1/2 cup all-purpose flour, 1 tbsp reserved for slurry; 3 tbsp vegetable oil, divided; 1 tsp kosher salt, for mushrooms and onions; 8 oz baby bella mushrooms, sliced, roughly 2 cups; 1/2 whole white onion, thinly sliced; 1/2 cup Marsala cooking wine; 1 cup chicken broth; 2 tbsp fresh Italian parsley, minced; 2 tbsp salted butter

Steps

Cut the chicken breasts in half lengthwise. Place one piece at a time in a heavy-duty freezer bag (unsealed) and use a tenderizing mallet or rolling pin to pound each piece to 1/4" thin, starting in the thicker middle part and working your way to the ends. Repeat until all pieces are 1/4" thick and equally flat.
Combine kosher salt, black pepper, Italian seasoning, and all-purpose flour in a shallow bowl, reserving the portion of flour set aside for the slurry. Lightly coat the chicken breasts in the seasoning mixture and shake off any excess. Transfer to a clean plate.
Heat vegetable oil in a large skillet over medium-high heat. Once hot, add the chicken breasts and cook on each side for 3 to 4 minutes. Avoid crowding the pan; work in 2 batches if needed. Once cooked through, transfer to a clean plate and cover with foil to keep warm.
Turn the heat down to medium. Add kosher salt, sliced mushrooms, and white onion. Spread them out in the pan, flipping as needed so each mushroom piece browns, about 3 minutes. Scrape the bottom of the pan with a wooden spoon as you go; the browned bits become a tasty part of the sauce.
Add the Marsala cooking wine and chicken broth to the pan, scraping up the browned bits from the bottom again. Simmer on medium-high heat until the liquid reduces by 1/3, about 4 minutes.
Make a slurry with the reserved all-purpose flour by whisking it with a small amount of water or liquid from the pan until smooth and lump-free. Whisk the slurry, fresh Italian parsley, and salted butter into the pan until the butter has completely melted. Add the chicken breasts back to the pan, flipping them halfway through, and cook for another 4 minutes total, letting the sauce thicken as the chicken finishes cooking.
Garnish with additional fresh Italian parsley if desired, and adjust seasoning to taste. Enjoy over any pasta you have on hand!

Chef's notes

Pound the chicken cutlets to a true 1/4\" thickness so they cook evenly in 3 to 4 minutes per side; uneven pieces will leave some parts overcooked and dry before others are done. The chicken is ready to flip when it releases easily from the pan and reads 165°F internal temperature. Do not crowd the pan when searing the chicken; overcrowding steams instead of browns. Two batches in a large skillet give you a proper golden crust and maximize the fond that flavors the sauce. The most common mistake is adding the Marsala wine before the mushrooms and onions are properly browned. Give the mushrooms a full 3 minutes undisturbed so they release and then reabsorb their moisture and develop deep color before deglazing. For a richer, restaurant-style sauce, swap the Marsala cooking wine for dry Marsala wine. Cooking wine contains added salt and preservatives that can make the sauce taste flat; if you use it, taste before adding any extra salt. The cooked chicken and sauce can be stored separately in airtight containers in the refrigerator for up to 3 days. Reheat gently in a covered skillet over low heat with a splash of chicken broth to loosen the sauce and prevent the chicken from drying out.

Source: budgetbytes.com ↗ · rated ★ 4.9 by 17 people there

Chicken Marsala

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