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Elizabeth Poett's Chicken Marsala

Chicken Marsala

byElizabeth Poett
Total 35 mins, includes cooling time
Active 35 mins
Makes 4 servings
Chicken Marsala is one of my dad’s favorite dishes. I learned to make this recipe by cooking it for him over time. This recipe has a really delicious balance of Marsala, mushrooms, garlic, and lemon. It’s an easy stovetop meal that can be made quickly, but is satisfying and rich in flavor.
TIP: Tenderize both sides of the chicken cutlets. If you don't have a meat tenderizer, you can use a mallet or rolling pin instead. Start tenderizing at the center of each piece of chicken, and then move out to the edges. Don’t pound the chicken with too much force. It’s important to take the time to brown the chicken both for flavor and appearance. The mushrooms don't have to be cooked down all the way with the garlic and shallots; they will cook down further in the Marsala. When you add the broth, really scrape the bits off the bottom of the pan to make sure all the flavor gets into the sauce.
Ingredients
  • 1/2 cup plus 1 tablespoon all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 4 boneless skinless thin-cut chicken breast cutlets (about 1 1/2 pounds)
  • 1/4 cup (1/2 stick) unsalted butter
  • 2 peeled and minced garlic cloves
  • 2 peeled and finely sliced medium shallots
  • 10 ounces shiitake mushroom caps, thinly sliced
  • 1/2 cup plus 2 tablespoons olive oil
  • 2 peeled and sliced garlic cloves
  • 3/4 cup dry Marsala wine
  • 1 cup chicken broth
  • 1 lemon, quartered and seeds removed
  • 1 tablespoon finely chopped fresh parsley
    Directions
    1. Combine 1/2 cup of the flour, 1/4 teaspoon salt, and 1/8 teaspoon pepper on a plate for dredging. Set aside.
    2. Place the chicken cutlets side-by-side on a cutting board. Cover with plastic wrap. Use a meat tenderizer to pound one side of the cutlets, starting in the middle and working your way to the edges. Turn the cutlets over and pound the other sides until the cutlets are 1/4-inch thick.
    3. In a large heavy skillet, melt the butter over medium heat. Add the minced garlic and shallots and sauté until the shallots are golden and translucent, 3 to 5 minutes. Add the mushrooms, 2 tablespoons olive oil, and 1/2 teaspoon salt, stirring with a wooden spoon to coat the mushrooms in oil. Stir for 2 minutes, then turn off the heat.
    4. Pour 1/2 cup olive oil into a second large, heavy skillet and turn the heat to medium. Add the sliced garlic. Dredge the chicken cutlets in the flour mixture, shaking off extra flour. Once the oil begins to bubble, place the cutlets in the skillet. Cook for 3 to 4 minutes on medium heat, or until the chicken is golden brown on the bottom. Flip and cook for another 3 to 4 minutes, until the second side is golden brown.
    5. Turn the heat down to low and slowly pour the Marsala over the chicken. Sprinkle 1/2 teaspoon salt over the cutlets. Cook for 1 minute, then use tongs to turn then again. Cook for an additional minute.
    6. Remove the chicken from the pan. Add the broth to the Marsala and whisk in the remaining 1 tablespoon flour. Continue to whisk until fully combined and just beginning to thicken, 1 to 2 minutes. Return the chicken to the skillet. Nestle the mushrooms around and over the top of the cutlets, making sure to scrape every little bit from the mushroom pan onto the chicken. Squeeze the lemon quarters over the pan, add the lemon quarters to the pan, and turn off the heat.
    7. Season with salt to taste. Top with parsley and serve right away.