Chicken Marsala
An elegant supper that's easy and fairly quick. Any sweet red wine will do here - combined with cream and sauteed mushrooms, you'll have a smooth, tasty sauce for the lightly brown chicken fillets. Slicing the chicken thinly means it will cook quickly. Taken from Once Upon a Chef Jennifer, this Italian-American dish will get a thumbs-up from family or dinner guests.
Perfect for veal, too. Change it up for more interesting meal options.
More chicken options: French Chicken Marsala, Mediterranean Chicken Salad, Chicken Marbella, Curried Chicken Salad with Raisins, Greek Lemon Oregano Chicken, Fideos (Pasta) with Chicken and Greens, Roast Chicken with Bread and Greens, Buttermilk Chicken, Crispy Chicken over Turmeric Lemon Chicken, Oven Roasted Chicken Shawarma
Servings: 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ingredients
1-1/2 pounds boneless skinless chicken breasts, pounded ¼-inch thick (see Note below), or chicken tenderloins
3 tablespoons all-purpose flour
Salt
Freshly ground black pepper
1 tablespoon or more olive oil
3 tablespoons unsalted butter, divided
1/2 lb sliced fresh mushrooms
3 tablespoons finely chopped shallots, from 1 medium shallot
2 cloves garlic, minced
2/3 cup chicken broth
2/3 cup dry Marsala wine or other sweet red wine
2/3 cup heavy cream
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh Italian parsley, for serving (optional)
Method
Remove any skin on the chicken. Slice the chicken into slices, about 1/4 inch thick. Slice as close to the bone as possible. Pound if necessary (see Note below).
Combine the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper on a plate. Drench the chicken in the flour to coat.
Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden colour on the chicken.
Shake off excess flour from the chicken and place the fillets in the pan. Cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
Melt the remaining tablespoon of butter in the pan. Add the sliced mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.
Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more.
Add the broth, Marsala, cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; Scrape up any brown bits from the pan into the liquid.
Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time).
Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.
Sprinkle with parsley, if using, and serve over buttered noodles, plain pasta, rice or a grain.
Note: If your chicken breasts are large, it’s best to first cut them horizontally to form flat fillets, then pound them to an even 1/4-inch thickness.
An elegant supper that's easy and fairly quick. Any sweet red wine will do here - combined with cream and sauteed mushrooms, you'll have a smooth, tasty sauce for the lightly brown chicken fillets. Slicing the chicken thinly means it will cook quickly. Taken from Once Upon a Chef Jennifer, this Italian-American dish will get a thumbs-up from family or dinner guests.
Perfect for veal, too. Change it up for more interesting meal options.
More chicken options: French Chicken Marsala, Mediterranean Chicken Salad, Chicken Marbella, Curried Chicken Salad with Raisins, Greek Lemon Oregano Chicken, Fideos (Pasta) with Chicken and Greens, Roast Chicken with Bread and Greens, Buttermilk Chicken, Crispy Chicken over Turmeric Lemon Chicken, Oven Roasted Chicken Shawarma
Servings: 4
Prep Time: 15 Minutes
Cook Time: 30 Minutes
Ingredients
1-1/2 pounds boneless skinless chicken breasts, pounded ¼-inch thick (see Note below), or chicken tenderloins
3 tablespoons all-purpose flour
Salt
Freshly ground black pepper
1 tablespoon or more olive oil
3 tablespoons unsalted butter, divided
1/2 lb sliced fresh mushrooms
3 tablespoons finely chopped shallots, from 1 medium shallot
2 cloves garlic, minced
2/3 cup chicken broth
2/3 cup dry Marsala wine or other sweet red wine
2/3 cup heavy cream
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh Italian parsley, for serving (optional)
Method
Remove any skin on the chicken. Slice the chicken into slices, about 1/4 inch thick. Slice as close to the bone as possible. Pound if necessary (see Note below).
Combine the flour, 3/4 teaspoon salt, and 1/4 teaspoon pepper on a plate. Drench the chicken in the flour to coat.
Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden colour on the chicken.
Shake off excess flour from the chicken and place the fillets in the pan. Cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.
Melt the remaining tablespoon of butter in the pan. Add the sliced mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.
Add the shallots, garlic, and 1/4 teaspoon of salt; cook for 1 to 2 minutes more.
Add the broth, Marsala, cream, thyme, 1/4 teaspoon salt, and 1/8 teaspoon of pepper; Scrape up any brown bits from the pan into the liquid.
Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time).
Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes.
Sprinkle with parsley, if using, and serve over buttered noodles, plain pasta, rice or a grain.
Note: If your chicken breasts are large, it’s best to first cut them horizontally to form flat fillets, then pound them to an even 1/4-inch thickness.