Chicken Marsala

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Chicken Marsala

1 lb skinless boneless chicken breast (that should be 3 breasts)

1 small onion, sliced

1 package white button mushroom (10-12 oz), sliced

1 c Marsala wine (divided)

1-1/2 c Chicken Stock

Flour

Butter

Olive Oil

Parsley (optional)

salt

pepper

 

 

Rinse your chicken breasts and thoroughly trim off all skin, fat,

sinew, cartilidge, etc. Cut each breast in half horizontally, about

2/3 up from the skinny end (so you get 2 pieces equal in weight).

Place chicken breast pieces, one at a time, between two pieces of

plastic wrap and pound thin (about 1/3 inch even across the meat, you

will have 6 cutlets). Salt & pepper the chicen cutlets and then coat

them with flour, dusting off any extra flour.

 

 

Meanwhile, heat a large skillet. When hot, add a little butter and

olive oil, when hot, add the onions. Reduce heat and saute until

onions are transluscent. Add mushrooms and raise heat. Saute until

mushrooms are browned and limp. Sprinkly 1 Tbs. of flour over

mushrooms, stir to kind of make a roux. Stir in 1/2 cup Marsala wine,

deglazing pan for a minute or so, then stir in the chicken stock.

Stir and simmer for about 5 minutes. The sauce with thicken slightly.

Remove from skillet and set aside.

 

 

While the sauce has been cooking, you would have pounded the chicken

breasts and coated them with flour. Wipe out your skillet, put it

back over heat, add a little more butter & oil. When hot, brown the

chicken cutlets in two batches, for 2 minutes per side. Remove them

to a plate or the oven to keep warm (I set my toaster oven to 150 to

keep them warm). When done, drain any leftover fat from the pan.

 

 

Add remaining 1/2 cup Marsala wine (CAUTION: this may flame, so have

pan lid handy and don't pour directly from the bottle) and use a flat

wooden spatula to deglaze the pan. Return sauce to the skillet and

stir to combine and bring to a simmer. Taste for seasoning. Return

cutlets to skillet and simmer for a few minutes. The sauce should

thicken again, just slightly. Remove from heat.

 

 

Push chicken to the side and whisk a few teaspoons of very cold

butter into the sauce. Shake and swirl the pan to finish the sauce.

Sprinkle with parsley.

 

 

Serve over linquine or with rice pilaf.