Chicken Marsala

This dish might sound daunting, but it’s actually really easy to make.  It pairs perfectly with wild rice and fresh veggies.

INGREDIENTS

  • 1 lb.  –  1   1/2  lb. boneless, skinless chicken breasts cut in half and pounded fairly thin (you can also substitute veal)
  • 1/2 cup flour
  • 3 cups sliced mushrooms (cremini, oyster, shitake)
  • 2 garlic cloves, pressed
  • 1 shallot, finely chopped
  • 3/4 cup Marsala wine
  • 1 cup chicken stock
  • Salt and pepper to taste
  • 2 tbsp olive oil
  • 3 tbsp butter

HOW TO MAKE IT

  • Pour the flour into a shallow bowl or plate
  • Season the chicken breasts (or veal) with salt and pepper and then dredge them in the flour, shaking off any excess flour
  • In a large saute or frying pan, heat the oil over medium-high heat until its very hot but not smoking and add 1 tbsp of butter
  • Cook the chicken breasts  (or veal) until golden brown on both sides (approximately 3 minutes per side) – transfer onto a plate and set aside
  • Add 1 tbsp of olive oil and add in shallot and garlic – saute until fragrant
  • Next, add in all of the mushrooms and 1 tbsp of butter
  • Cook, stirring often, until the mushrooms are tender and golden brown around the edges and have given off their liquid
  • Add the Marsala and bring to a boil, scrape the bottom of the pan to remove any browned bits from the bottom
  • When the wine has reduced by 1/2 add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly
  • Lower the heat to medium and return the chicken breasts (or veal) to the pan and continue to cook until they are cooked through and the sauce has thickened (approximately 5-6 minutes).  If you want a thicker sauce, sprinkle in flour one tbsp at a time and stir well to avoid clumps
  • Swirl in the remaining tbsp of butter and add salt and pepper to taste