Chicken Marsala

Chicken marsala is one of those dishes that looks restaurant-fancy but is actually built on a very simple pan sauce. Mushrooms, Marsala wine, and good technique do most of the work. This is a straightforward version that focuses on balance rather than heaviness.

Ingredients

• 2 chicken breasts

• 3 tablespoons all-purpose flour

• Salt, to taste

• Freshly ground black pepper

• 2 tablespoons olive oil

• 3 tablespoons butter

• 4 ounces mushrooms, sliced

• 2 tablespoons shallots, minced

• 6 ounces Marsala wine

• ⅓ cup chicken or beef stock

• 2 tablespoons fresh Italian parsley, chopped

Instructions

1. Season the flour with salt and freshly ground black pepper.

2. Trim the chicken breasts and pound them to about ¼-inch thickness.

3. Heat a pan over medium-high heat and add half of the olive oil.

4. Dredge the chicken in the seasoned flour, shaking off any excess, and add to the hot pan.

5. Cook until nicely browned, then flip and cook until the chicken is cooked through. Remove to a plate.

6. Add the rest of the olive oil to the pan along with the shallots and mushrooms. Cook until the mushrooms are tender and lightly browned.

7. Remove the pan from heat and carefully add the Marsala wine. Return to heat and reduce the wine by about half.

8. Add the stock and let the sauce reduce slightly. Turn off the heat.

9. Add the butter, parsley, and a bit more black pepper. Whisk gently until the butter is melted and the sauce is smooth.

10. Spoon the sauce over the chicken and serve immediately.

Yield & Time

Serves 2

Total cooking time: about 30 minutes

Notes & Tips (optional but recommended)

• Pound the chicken evenly so it cooks quickly and stays tender.

• Use real Marsala wine, not cooking wine.

• Adding the wine off heat prevents harsh alcohol flavors.