CookinGenie - Chicken Marsala

Updated: May. 18, 2022 at 11:14 AM EDT
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At-home personal chef experience, Chicken Marsala Ingredients ● 4 chicken breasts, sliced horizontally or pounded until ½ inch thick ● ½ tsp kosher salt ● ¼ tsp black pepper ● 1/3 cup + 1 tbsp all-purpose flour ● 5 tbsp olive oil, divided ● 3 tbsp melted butter ● 8 oz white button mushrooms, sliced ● 8 oz cremini mushrooms, sliced ● 2 tbsp shallots, minced ● 2 cloves garlic, minced ● 2/3 cup dry marsala wine ● 2/3 cup beef stock ● Sprig of fresh thyme, optional ● Fresh parsley, minced, for garnish Directions 1. To a large pan or skillet, add 2 tbsp olive oil and 1 tbsp butter and heat over med-high heat. 2. Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in 1/3 cup flour. Shake off excess flour and add chicken to the hot pan. Work in batches if needed, taking care not to overcrowd the pan. 3. Cook chicken for about 3-4 minutes on each side, until golden. 4. Transfer chicken to a plate and set aside. 5. Add 2 tbsp of olive oil 1 tbsp of butter to the pan and add mushrooms. 6. Sauté for about 5-8 minutes, seasoning with salt and pepper about halfway through cooking. 7. Remove mushrooms to a plate with chicken and set aside. 8. Add remaining 1 tbsp olive oil, then add shallots and garlic. Sauté for about 1 minute, until soft and fragrant. 9. Sprinkle in the 1 tbsp of flour and stir to coat. Cook for a minute. 10. Pour in marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon. 11. Cook, stirring often, for 2 minutes, or until the sauce is slightly thickened. 12. Add chicken and mushrooms back into the pan. Add 1 tbsp of butter to the center of the pan, toss in a sprig of thyme, then cover the pan and cook for about 2 minutes. 13. Stir and spoon sauce over chicken. Garnish with fresh parsley if desired. Serve and enjoy