Chicken Marsala with Mushrooms & Shallots
Submitted by novaskylar
Chicken Marsala with mushrooms and shallots in a creamy marsala wine sauce. The chicken is pounded thin and quickly seared before simmering in the rich pan sauce.
YIELD
4 servingsPREP
5 minCOOK
15 minREADY
20 minChicken Marsala is a classic Italian-American dish that comes together quickly in one pan. The combination of dry marsala wine, cream, and mushrooms creates a rich sauce that clings to the pounded chicken breasts.
The key is browning the chicken well before building the sauce. This develops deep flavor in the pan that the marsala and cream then deglaze.
Chef Tips
- Pound the chicken to an even ¼ inch thickness so it cooks quickly and stays tender.
- Use dry marsala, not sweet. The sweetness will make the sauce cloying.
- Do not overcook the chicken after returning it to the sauce. Three minutes is usually enough to heat it through.
Variations
- Add a pinch of thyme or rosemary with the shallots for an herbal note.
- Substitute half the cream with chicken stock for a lighter sauce.
Ingredients
Directions
Remove the skin and bones from the chicken breasts. Using the flat side of a meat mallet, pound the breasts to ¼ inch (6 mm) thickness.
In a large frying pan, melt 2 tablespoons of the butter over medium heat. Add the chicken and cook, turning once, until lightly browned, about 2 minutes per side. Remove the chicken from the pan and set aside.
Add the remaining butter to the pan. Add the shallots and mushrooms and cook, stirring occasionally, until the mushrooms are lightly browned, 3 to 5 minutes.
Add the marsala wine and bring to a boil, scraping up the browned bits from the bottom of the pan. Add the cream and lemon juice and return to a boil. Season with salt and pepper to taste.
Return the chicken to the pan and cook, turning the pieces in the sauce, until heated through and cooked to 165°F (74°C), about 3 minutes.
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