This lightened up Chicken Marsala recipe is made with chicken cutlets, shallots, garlic, mushrooms, Marsala wine, chicken broth, and just a touch of heavy cream. Serve with a large green salad, rice pilaf, orzo, or crusty bread for dipping.
large handful of flat-leaf parsley leavesfinely chopped
Pat the chicken breasts dry with a paper towel. Slice each chicken breast in half horizontally. Place each piece between two sheets of wax or parchment paper, and pound with the flat-side of a meat mallet until ¼-inch thick.
Season generously on both sides with kosher salt and black pepper, and dredge each piece lightly in unbleached all puprose flour. Set aside on a plate or platter for easy access to your stovetop.
Heat a large (10-inch to 12-inch) stainless steel skillet over medium-high heat. Add 2 tablespoons unsalted butter and 2 tablespoons extra vrigin olive oil to the pan, swirling it around until lightly sizzling. Saute the chicken culets - in batches to avoid over-crowding the pan - until golden on each side, about 4 to 5 minutes. Transfer to a clean platter or small baking sheet and set aside while you prepare the mushroom sauce.
Wipe or drain the pan of any excess cooking fat, and return to high heat. Add the remaining tablespoon of unsalted butter. Once sizzling, add the sliced mushrooms. Saute over high heat, stirring every so often, until they have shrunk considerably and are lightly caramelized. Season to taste with salt and black pepper.
Add the finely chopped shallot and garlic to the pan, along with a pinch of salt, and saute until transulcent, stirring frequently, about 2 to 3 minutes. Add the marsala wine to the pan and reduce for about 1 minute to cook off the alcohol. Add 1¼ cups chicken broth, and reduce until slightly thickened and reduced by about half, about 5 minutes. Over low heat, stir in the heavy cream and season to mixure to taste, adding additional salt and pepper if necessary. If necessary, add more chicken broth to reach desired consistency.
Transfer the cooked chicken cutlets back into the pan, simmering the mixture gently and spooning over the sauce to heat the chicken pieces throughout. Garnish with the chopped parsley and serve immediately.
Tips for Success:
This dish is best served right after preparing!
If you prefer, you can keep the cooked chicken cutlets warm in a low-heat oven and spoon the sauce over them for serving.