Chicken Marsala

Name: Chicken Marsala
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 2 medium boneless skinless chicken breasts; 1 teaspoon kosher salt (divided); 1/4 teaspoon ground black pepper; 1/4 cup all-purpose flour; 2 tablespoons extra-virgin olive oil (divided); 3 tablespoons softened unsalted butter (divided); 1 medium shallot (finely chopped); 3 cloves garlic (minced (about 1 tablespoon)); 8 ounces sliced cremini (shiitake, or mixed wild mushrooms (increase to up to 16 ounces if you are a mushroom lover)); 1/2 cup dry Marsala wine ( not cooking wine; or more chicken stock); 1 tablespoon sherry vinegar (or red wine vinegar); 1/2 cup chicken broth; 2 teaspoons chopped fresh thyme ( or 2 tablespoons chopped fresh parsley)

This simple chicken Marsala recipe cooks tender cutlets in a wine, mushroom, and shallot sauce (without heavy cream!). Ready in 30 minutes!

⏱️ 30 min 🔪 Prep: 10 min 🔥 Cook: 20 min 📊 Medium 👁️ 2 views

👨‍🍳 Start Cooking

Foto: Well Plated

Ingredients

4 servings

2 medium boneless skinless chicken breasts
1 teaspoon kosher salt (divided)
1/4 teaspoon ground black pepper
1/4 cup all-purpose flour
2 tablespoons extra-virgin olive oil (divided)
3 tablespoons softened unsalted butter (divided)
1 medium shallot (finely chopped)
3 cloves garlic (minced (about 1 tablespoon))
8 ounces sliced cremini (shiitake, or mixed wild mushrooms (increase to up to 16 ounces if you are a mushroom lover))
1/2 cup dry Marsala wine ( not cooking wine; or more chicken stock)
1 tablespoon sherry vinegar (or red wine vinegar)
1/2 cup chicken broth
2 teaspoons chopped fresh thyme ( or 2 tablespoons chopped fresh parsley)

Steps

Split each chicken breast in half horizontally to create two thinner pieces of chicken (called cutlets). (Carefully place your hand on top to get a feel for whether or not you are slicing the chicken evenly.) Lay a piece of plastic wrap on top of the chicken, then with the flat side of a meat mallet or a rolling pin, gently pound it into an even thickness (about 1/4-inch or so thick). Season both sides of the chicken using 1/2 teaspoon salt and the pepper. In a shallow dish (a pie dish works well), place the flour. With tongs, lightly dredge the chicken on both sides.
In a large, high-sided skillet, heat 1 tablespoon of the oil over medium-high. Once the oil is hot and shimmering, add 2 of the chicken pieces in a single layer (angle the chicken away from you as you set it down). Cook the on both sides until golden brown and the chicken is cooked through, about 2 to 3 minutes per side. Transfer to a plate and tent with foil to keep warm. Add the remaining 1 tablespoon oil, then repeat with the remaining 2 chicken pieces.
To the skillet, add 2 tablespoons butter, shallot, garlic, mushrooms, and remaining 1/2 teaspoon salt. Cook until the mushrooms soften and begin to brown, about 6 to 8 minutes.
Pour in the Marsala and vinegar. Stir, scraping along the bottom of the pan. Let cook until the Marsala is reduced by half, about 3 minutes.
Add the chicken broth and let simmer 1 minute. Stir in the remaining 1 tablespoon butter. Carefully taste and add more salt or pepper as desired, then add the chicken back to the skillet. Let heat through briefly (30 seconds to 1 minute). Sprinkle all over with fresh thyme. Enjoy immediately.