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
