Chicken Marsala
Quick answer
- Total time
- 40 min
- Level
- Medium
- Servings
- 2 servings
- Ingredients
- 9
About this dish
Marsala wine brings a nutty, slightly sweet depth that, together with browned mushrooms, carries this pan sauce, and a little cream rounds it off.
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The flour on the pounded chicken does more than coat it: it leaves browned bits in the skillet that the Marsala lifts into the sauce. Once the cream goes in, hard boiling will split it.
Ingredients
Instructions
- 1
Place 2 chicken breasts between sheets of plastic wrap and pound them to an even 1 cm thickness.
Use lighter taps on the thin edges so they flatten without tearing and cook at the same pace.
- 2
Coat both sides of the chicken lightly with 30 g flour, then shake off the excess.
The coating should only cover the surface, because a thick layer can make the sauce pasty later.
- 3
Heat 1 tablespoon olive oil and 2 tablespoons butter in a skillet over medium-high heat.
When the foaming slows, add the chicken and sear 3-4 minutes per side until golden, then remove it.
- 4
Spread 200 g sliced button mushrooms in the same pan in as even a layer as possible.
Cook over medium heat for 4-5 minutes until their moisture evaporates and the edges turn lightly brown.
- 5
Pour in 150 ml dry Marsala wine and scrape up the browned bits from the pan.
Boil over medium-high heat for 2 minutes, then add 150 ml chicken stock and reduce by about half.
- 6
Lower the heat, stir in 80 ml heavy cream, and keep the sauce smooth without hard boiling.
Return the chicken, baste for 2 minutes until warmed through, then finish with 5 g parsley.
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