Chicken Marsala
Blame my father! He taught me how to make Marsala Mushrooms in my early teens and this has become an offshoot. I have also been known to make this without the chicken, creating a Marsala Sauce to accompany my prime beef filets!
This is a GO TO when Dad and I find ourselves alone in the kitchen.
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Equipment
- 1 12" Skillet
Ingredients
- 1 ⅛ cups Marsala Dry – NOT Sweet
- 2 tsp unflavored gelatin
- ½ oz dried porcini mushrooms rinsed
- 16 oz chicken breast boneless, skinless, trimmed and pounded to about 1/2in thick
- Kosher salt
- 1 cup chicken broth
- ½ cup all-purpose flour
- 7 tsp vegetable oil
- 1 ½ oz pancetta cut into 1/2-inch pieces
- 8 oz cremini mushrooms trimmed and sliced thin
- 1 shallot small – minced
- 1 ½ tsp tomato paste
- ½ tsp garlic minced
- 1 tsp lemon juice
- ½ tsp oregano fresh minced
- 1 ½ tbsp unsalted butter cut into 3 pieces
- 1 tsp parsley fresh minced
Instructions
- Bring 1 cup Marsala, gelatin, and porcini mushrooms to boil in small saucepan over high heat.
- Reduce heat to medium-high and vigorously simmer until reduced by half, 4 to 6 minutes.
- Pound chicken breasts to an even 1/2-inch thickness.
- Place cutlets in a ZipLock bag and toss thoroughly with 1 teaspoon salt (and 1/4 teaspoon pepper, if desired) Set aside for 15 minutes.
- Strain Marsala reduction through fine-mesh strainer, pressing on solids to extract as much liquid as possible; discard solids.
- Return Marsala reduction to saucepan, add broth, and return to boil over high heat.
- Lower heat to medium-high and simmer until reduced to 3/4 cup, 8 to 10 minutes. Set aside.
- Spread flour in shallow dish and dredge chicken in flour, shaking gently to remove excess and place on wire rack set in rimmed baking sheet.
- Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until smoking.
- Place cutlets in skillet and lower heat to medium.
- Cook until golden brown on 1 side, 2 to 3 minutes. Flip and cook until golden brown on second side, 2 to 3 minutes. Return cutlets to wire rack. Don’t worry if they are not cooked through, they will finish in the sauce.
- Return now-empty skillet to medium-low heat and add pancetta.
- Cook pancetta (or chopped up bacon), stirring occasionally, scraping pan bottom to loosen browned bits, until pancetta is brown and crisp, about 4 minutes.
- Add cremini mushrooms and increase heat to medium-high.
- Cook, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes.
- Using slotted spoon, transfer mushrooms and pancetta to bowl.
- Add remaining 1 teaspoon oil and shallot to skillet and cook until softened, 1 minute.
- Add tomato paste and garlic and cook until fragrant, 30 seconds.
- Add reduced Marsala mixture, remaining 1/8 cup Marsala, lemon juice, and oregano and bring to simmer.
- Add cutlets to sauce and simmer for 3 minutes to 165˚F internal temperature, flipping halfway through simmering.
- Transfer cutlets to platter.
- Off heat, whisk in butter.
- Stir in parsley and cremini mushroom mixture.
- Season with salt and pepper to taste.
- Top with finely shredded fresh Paresan cheese.
- Spoon sauce over chicken and serve.
Notes
There have been many times when I have cut a few ingredients out, but if I don’t have any pancetta, I ALWAYS use my homemade bacon instead.
I usually serve over buttered wide egg noodles, buttered penne pasta, or Jasmine rice.
Nutrition
Serving: 1gCalories: 500kcalCarbohydrates: 30gProtein: 33gFat: 20gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 79mgSodium: 271mgPotassium: 938mgFiber: 2gSugar: 8gVitamin A: 106IUVitamin C: 3mgCalcium: 38mgIron: 2mg
Tried this recipe?Let us know how it was!
