Chicken Marsala


Prep Time 50 mins
Cook Time 50 mins
Course Main Course
Servings 4

Ingredients
  

  • 1 3/4 cups reduced-sodium chicken broth 14 fl oz
  • 2 tablespoons finely chopped shallot
  • 5 tablespoons unsalted butter
  • 10 oz mushrooms trimmed and thinly sliced
  • 1 1/2 teaspoons finely chopped fresh sage
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 1 cup all-purpose flour
  • 4 skinless boneless chicken breast halves 2 lb total
  • 2 tablespoons extra-virgin olive oil
  • 1/2 cup plus 2 tablespoons dry Marsala wine
  • 2/3 cup heavy cream
  • 1 teaspoon fresh lemon juice

Instructions
 

  • Put oven rack in middle position and preheat oven to 200°F.
  • Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
  • Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute.
  • Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, about 7 minutes.
  • Remove from heat.
  • Put flour in a wide shallow bowl.
  • Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin.
  • Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess.
  • Transfer to sheets of wax paper, arranging chicken in 1 layer.
  • Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total.
  • Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm.
  • Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
  • Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds.
  • Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, about 7 minutes.
  • Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage.
  • Serve chicken with sauce.


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