Chicken Marsala
Seared chicken, earthy mushrooms and silky Marsala pan sauce.
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Dry Marsala, not sweet. Sweet Marsala turns the sauce cloying - dry gives you that deep, slightly bitter caramel note that makes the dish. If the bottle just says 'Marsala,' it's usually sweet - look for the word 'secco' or 'dry' on the label.
Ingredients
Everything below makes 4 servings.
- 1½ lbchicken breasthalved horizontally into cutlets, pounded to 1/2 inch
- ⅓ cupall-purpose flour
- 2 tbspolive oil
- 3 tbspunsalted butter
- 1 lbcremini mushroomssliced 1/4 inch thick
- 1 largeshallotminced
- 3garlic clovesminced
- 1 cupMarsala wine (dry)
- ¾ cupchicken stock
- ½ cupheavy cream
- 4 sprigsfresh thyme
- 2 tbspfresh parsleychopped
- 1¼ tspkosher salt
- ½ tspfreshly ground black pepper
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 520calories
- 46gprotein
- 14gcarbs
- 31gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Halve breasts horizontally, pound to even 1/2 inch thickness, season with 1 tsp salt and pepper.
- Slice mushrooms 1/4 inch thick - too thin and they vanish, too thick and they don't release liquid.
- Mince shallot and garlic separately. Strip thyme leaves from 2 sprigs thyme; keep the rest whole.
- Have Marsala measured in a small bowl by the stove - once the deglaze starts, you don't have time to hunt for it.
Dredge and sear
Dredge cutlets in flour, tap off excess. Heat olive oil and 1 tbsp butter in skillet over medium-high until shimmering. Sear cutlets 3-4 min/side until deep golden. Transfer to a plate.
8 min · hands onBrown the mushrooms
Add more butter to the pan. Add mushrooms in a single layer - DON'T STIR for 4 min. Let them brown hard. Then toss and cook another 4 min until they're deep amber and the pan looks dry.
8 min · hands onSweat aromatics
Add shallot and garlic, cook 1 min until fragrant. Toss in whole thyme sprigs.
1 min · hands onDeglaze with Marsala
Pour in Marsala - it'll bubble hard. Scrape up the brown bits from the bottom. Let it reduce by HALF, about 4-5 min. This is the heart of the dish - don't rush it. If it tastes harsh, give it another minute.
5 min · hands onBuild the sauce
Add chicken stock, bring back to a simmer, reduce 2 min. Lower heat to medium-low, stir in cream and salt. Simmer 2 more min until the sauce coats a spoon.
4 min · hands onReturn and finish
Nestle the chicken back into the sauce with any resting juices, spooning sauce over the top. Warm 2-3 min - cutlets should read 165°F internal. Fish out the thyme sprigs. Off heat, swirl in the last tbsp of butter for gloss. Scatter parsley.
3 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Thighs need 5 min/side - more forgiving and richer in the sauce. Adds about 5 minutes.
Sear veal 2 min/side; otherwise identical.
Boil 1.5 lb yukons and mash with butter and cream while chicken cooks. Adds about 25 minutes.
Boil 12 oz egg noodles; toss with butter and parsley. Adds about 10 minutes.
What keeps
Reheats well on low - the mushrooms drink in even more flavor overnight. If the sauce tightens, loosen with a tablespoon of stock or water; don't add more cream cold (it'll break).
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