All things Italian. If you’re familiar with my blog, you know I love all things Italian. So, I am no stranger to this dish. As a matter of fact, this dish got me a sous chef job a long time ago. It’s simple, yet carries amazing flavor. So here it is. Super easy Marsala Chicken.
Yields 2 servings:
2 chicken breast, boneless-skinless, pounded to about 1″ thick
Salt and white pepper
½ c unbleached AP flour
4 tbs unsalted sweet cream butter, divided
1.5 tsp shallot, minced
2 c white button mushrooms, cleaned and quartered
1 c marsala wine
1.5 c chicken broth
¼ c fresh parsley, chopped
Start off by seasoning the chicken breast on both sides with salt and pepper. Add the flour to a shallow bowl. Dredge chicken in the flour on both sides and set aside. Melt 2 tbs butter in a large sauté pan over medium heat. Add shallots. Cook for roughly 1 minute or until tender. Raise temp to medium high. Add the mushrooms. Allow to cook until tender giving them a few tosses every now and then. Use a slotted spoon to remove the mushrooms and set aside. Add the remaining 2 tbs butter to the pan and melt. Add the chicken and pan sear on both sides. Cover and cook for about 15-20 minutes or until juices run clear and chicken is cooked through.
Remove the chicken and put the shrooms back in. Hit it with the wine. Raise temp to a hard simmer to cook off the wine. About 2-3 minutes. Add the chicken stock. Continue to cook until the sauce is reduce by ⅓. Now, hit it with the cream and whisk. Add parsley. Return the chicken to the pan. Simmer an additional minute or two. Serve with homemade mash.