My Go To Chicken Marsala Recipe 465 Food

THE BEST CHICKEN MARSALA

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper.
• Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.
• Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.
• Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.
• Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.
• Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.

CHICKEN MARSALA

Steps:

• Melt butter in skillet over medium heat. Cook chicken till golden on both sides.
• Remove chicken and reduce heat to low.
• Add mushrooms, garlic, onion, prosciutto, and rosemary. Saute till softened.
• Stir in Marsala and bouillon cube, scraping to loosen any brown bits.
• Return chicken to skillet, cover, and simmer about 30 minutes or till chicken is done. Add water if the sauce gets too thick.

CHICKEN MARSALA

Steps:

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

CHICKEN MARSALA

Steps:

• Thinly pound the chicken, then sprinkle both sides with salt and pepper. Place the flour in a shallow dish.
• Add the oil to a pan set over medium-high heat. Dredge the chicken in the flour, then shake off any excess. Cook the chicken until browned, 3 to 4 minutes on each side. Remove from the pan and set aside. Reduce the heat to medium, add the prosciutto, and saute for 1 minute. Add the mushrooms and cook until soft, 5 minutes. Add the marsala and cook to reduce, a few seconds. Add the stock and bring to a simmer. Stir in the butter, then return the chicken to the pan and simmer for 1 minute. Season with salt and pepper, and garnish with the chopped parsley to serve.