Chicken Marsala
Chicken marsala is a classic Italian dish that I’ve been making for years for my family. I learned how to make it from my mother and I’ve also learned a few tricks from my grandmother. I use sweet marsala wine in my chicken marsala, however, dry marsala wine is good too! But the slightly sweet caramel flavor adds a delicious touch! No matter which type of marsala you use, this technique creates the most delicious creamy marsala sauce, tender chicken! Let’s make it!
Ingredients
- 3chicken cutlets (pounded)
- 1 cup1 tbsp flour (divided)
- ¾ cupmarsala wine
- 1shallot (sliced)
- 5garlic cloves (chopped)
- ½ cupchicken broth
- 8 ozbaby bella mushrooms
- 2 tbspbutter (divided)
- 2 tbspolive oil
- salt & pepper (to taste)
- for garnish: chopped parsley
Directions
- 1
Place your chicken cutlets in a plastic bag and pound them.
- 2
On a plate add 1 cup of flour and season it with salt and pepper.
- 3
Coat both sides of the chicken cutlets in the flour.
- 4
In a pan add olive oil and 1 tbsp of butter.
- 5
Then add in the floured chicken cutlets, and
- 6
cook on each side for 5-6 minutes or until cooked through, on medium to high heat.
- 7
Once the chicken is cooked through remove it from the pan and set it aside on a plate.
- 8
In the SAME pan add shallots, garlic, mushrooms, salt & pepper, and sauté until mushrooms are golden brown.
- 9
Deglaze with the marsala wine, add in flour paste (made by combining 1 tbsp of flour and 1 tbsp butter until it forms a paste), and
- 10
continuously whisk that together for 3 minutes.
- 11
Then add in the chicken broth.
- 12
Add the chicken cutlets with all its excess juices back into the pan.
- 13
Garnish with chopped parsley. Serve & Enjoy!!!