Chicken Marsala
Chicken Marsala pounds chicken breast thin, dredges it in flour, and pan-sears it until golden, then builds a sauce from Marsala wine, sliced mushrooms, chicken stock, and a finish of heavy cream. Deglazing the pan with Marsala lifts the browned fond from the surface, concentrating the wine's sweetness and acidity into a deeply flavored base. The mushrooms are sauteed until their moisture evaporates, which intensifies their earthy taste rather than diluting the sauce. Adding cream at the end gives the sauce a velvety body without making it heavy. Dry Marsala is essential - sweet Marsala produces an overly sugary sauce and masks the wine's characteristic walnut and caramel nuances.
Adjust Servings
Instructions
- 1
Pound chicken breasts to 1cm thickness; dredge in flour.
- 2
Sear chicken in olive oil and butter until golden; set aside.
- 3
Sauté mushrooms in the same pan.
- 4
Add Marsala wine and reduce; add chicken stock and simmer.
- 5
Stir in cream to thicken; return chicken and cook 2 more minutes.
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