One morning it occurred to me that I had never made Chicken Marsala for my family. Odd, considering that Veal Marsala was a staple in my childhood home until I realized what veal was and couldn’t bear to enjoy it anymore. I remembered fondly the rich, boozy mushroom sauce and couldn’t shake the thought.
And so, on a mission I was off to the supermarket followed by the liquor store–we’d be having Chicken Marsala for dinner. I started the sauce and pounded the chicken into thin cutlets before heading off to hockey practice. Having to finish the dish at 8:30pm wasn’t ideal but when I brought the platter to the dinner table, everybody was happy.
This Chicken Marsala can confidently be shared with guests or just with your lucky family. It is extremely flavorful, visually appealing (except when you try to snap a picture with your phone while your family is clamoring at the table), and universally adored. I served it alongside garlic mashed potatoes and broccoli. Enjoy!
- 1 3/4 c reduced-sodium chicken broth (14 fl oz)
- 2 Tbls finely chopped shallot
- 5 Tbls unsalted butter, divided
- 1 lb mushrooms, trimmed and thinly sliced
- 1 1/2 tsp finely chopped fresh sage
- 1/4 tsp salt, plus more to taste
- 1/8 tsp black pepper
- 1 c all-purpose flour
- 4 skinless boneless chicken breast halves (2 lb total)
- 2 Tbls extra-virgin olive oil
- 1/2 c plus 2 Tbls dry Marsala wine
- 2/3 c heavy cream
- 1 tsp fresh lemon juice
- Put oven rack in middle position and preheat oven to 200°F.
- Bring broth to a boil in a 2-quart saucepan over high heat. Boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
- Cook shallot in 3 Tbls butter in a 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute.
- Add mushrooms, 1 tsp sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove mushroom mixture from pan and set aside.
- Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between two sheets of wax paper using the flat side of a meat pounder or a rolling pin.
- Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
- Heat 1 Tbls each of oil and butter in the skillet used to sauté mushrooms, over moderately high heat until foam subsides.
- Then sauté half of chicken, turning over once, until golden and just cooked through, about 4-5 minutes total.
- Transfer cooked chicken to a large heatproof platter, arranging in one layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in one layer.
- Add 1/2 c wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 Tbls wine and 1/2 tsp sage.
- Serve chicken with sauce.
- There is easily enough flour (for coating) and sauce (for serving) for a fifth or even sixth chicken breast. So feel free to adapt the recipe to suit your family.