Chicken Marsala
Serves: 4 servings
 
This starts out like many other dishes requiring dredging in flour, but we made it easier and used a large ziploc bag to minimize mess and cleanup. Couple of notes: You can substitute sliced onion for the shallots if you like or omit the onion/shallot altogether, as that is not in the classic version of this dish, but we love onions so we used it. Also, notice that there is no cream in this recipe -- another plus!
Ingredients
  • 2 large chicken breasts
  • ½ cup flour
  • 2½ teaspoons kosher salt (yes)
  • ½ teaspoon ground black pepper
  • 2 tablespoons olive oil
  • 2 tablespoons butter
  • 2 shallots or 1 small onion
  • 3 garlic cloves, smashed
  • 1 tablespoon fresh thyme, chopped
  • 8 ounces mushrooms, sliced ¼-inch thick (we used a mix of cremini and white button)
  • 1 cup sweet Marsala
  • ½ cup chicken stock or broth
  • ½ teaspoon dried oregano (optional)
  • 1 tablespoon fresh parsley, chopped (optional)
Instructions
  1. Sharpen your best knife and very carefully slice each chicken breast in half horizontally.
  2. Put the 4 cutlets into a ziploc bag, close it up well, and pound the chicken breasts thin using a mallet or a rolling pin. The chicken shouldn't be thicker than ¼-inch.
  3. In a small bowl, combine salt, pepper, and flour, then pour into the ziploc and shake until all the chicken is well-coated with the flour mixture.
  4. Add olive oil and butter to a large saute pan and heat over medium-high.
  5. Add the 4 chicken breast cutlets and sear until golden brown, about 3 minutes on each side.
  6. Transfer to a plate and set aside.
  7. Add the shallot or onion and garlic to the pan and cook, stirring for about a minute.
  8. Add the mushrooms and cook until juices evaporate, about 5 minutes more.
  9. Add the Marsala wine and simmer until the liquid reduces by half, about 3 minutes.
  10. Reduce heat to medium and add the stock (or broth), thyme, and oregano (if using), then simmer on low until liquid is reduced by half, about 3 or 4 more minutes.
  11. Put the chicken back into the skillet, along with any juices that may have accumulated on the plate and heat through, about 2 minutes, turning to coat in the sauce once or twice.
  12. When ready to serve, transfer one chicken breast per serving to a plate and spoon the mushroom sauce over the chicken.
  13. Before serving, sprinkle chopped parsley over the top, if desired.
Recipe by Food and Friendship at https://www.foodandfriendshipsantabarbara.com/2020/11/14/mushroom-season/