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Classic Chicken Marsala
There are countless variations of chicken marsala, but this one is my favorite. It’s our family's recipe and a mushroom lover’s dream.
Prep Time: 00:15
Cook Time: 00:30
1 1/2 cups chicken broth, reduced sodium
1/4 cup finely chopped shallot
1/4 cup unsalted butter
1 cup mushrooms, thinly sliced
1 cup all-purpose flour
4 pounds skinless boneless chicken breast halves ( pieces)
2 tablespoons extra-virgin olive oil
3/4 cup dry marsala wine
3/4 cup heavy cream
1 tablespoon fresh lemon juice
salt and pepper to taste
1Preheat oven to 250 degrees
2In a medium sauce pan, add chicken broth and bring to boil, uncovered. Reduce broth by half, about 20 minutes.
3In a separate skillet, cook shallot in butter over medium heat for about 1 minute, or until the shallot turns clear or golden. Add mushrooms, salt, and pepper and cook until mushrooms are tender, and the moisture from the mushrooms and butter begins to thicken, which should take about 5 to 7 minutes. Then, remove from heat.
4Pound chicken breast halves between 2 sheets of plastic, or in a ziplock bag (using a rolling pin or meat hammer) to flatten chicken and ensure chicken is the same even thickness throughout the breast.
5Pat the chicken dry, and season with salt and pepper. Then dredge the chicken in flour and be sure to shake off the excess flour.
6If you have a small skillet, heat 1 tablespoon of olive oil over medium heat. When hot, saute half of the chicken, flipping the chicken over once to cook both sides. About 3 minutes on both sides (depending on the thickness of your chicken).
7If you have a large skillet, add 2 tablespoons of olive oil, and cook all chicken breasts as described above.
8After frying the chicken in the skillet, transfer to heat proof pan and place it in the oven to keep warm.
9In the skillet you cooked the chicken, add the wine and bring to a boil, while “deglazing” the pan, or scraping up the brown crumbs. Boil for about 1 minute, then reduce the heat to simmer. Add the reduced broth, cream, mushrooms and bring it back to a steady simmer until the sauce thickens, about 7 minutes. Add the sage and lemon juice, stir and let simmer for another minute.
10Remove the chicken from the oven, place it on a serving dish, and pour the marsala sauce over the chicken. It’s ready to serve.
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