Chicken marsala is an Italian American meal made from chicken cutlets, mushrooms, and Marsala wine. Frequently, savor a classic Italian chicken meal made with a classic dry Italian wine. This scrumptious chicken marsala dish recipe an Italian classic into a simple and fast household favorite.
Pounding the chicken cutlets prior to food preparation renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken produces a fast, rich sauce.
Serves 4 to 6
• 1/3 cup dry Marsala wine.
• 8 oz white button mushrooms.
• Kosher salt and ground black pepper, to taste.
• 1/3 cup plus 1 tablespoon flour.
• 5 tablespoon saltless butter.
• 2 tablespoon minced shallots.
• 5 tablespoon olive oil.
• 1 clove garlic, minced.
• 1/3 cup chicken stock.
• 1 tablespoon sliced parsley, for garnish (optional).
2. Heat 2 tablespoon oil and 1 tablespoon butter in a 12" frying pan over medium-high heat.
3. Working in batches, bring in chicken, and cook, turning when, till golden brown, about 3 minutes.
4. Transfer to a plate, and reserved.
5. Bring in 2 tbsp oil and 1 tablespoon butter, then bring in mushrooms, cook up until golden brown, about 8 minutes.
6. Transfer to plate with chicken, and reserved.
7. Heat continuing to be oil in frying pan, and after that bring in shallots and garlic, cook, stirring, up until soft, about 1 minute.
8. Stir in staying 1 tablespoon flour; cook for 2 minutes.
9. Bring in Marsala and stock; cook, scraping and stirring bottom of pan up until a little thick, about 2 minutes.
10. Return chicken and mushrooms to frying pan, and cook till heated up through, about 2 minutes.
11. Eliminate from heat, stir in continuing to be butter.
12. Season with salt and pepper; garnish with parsley.
Serves 4 to 6
Ingredients
• 1 1/4 pound chicken cutlets, pounded till 1/4" thick (about 8).• 1/3 cup dry Marsala wine.
• 8 oz white button mushrooms.
• Kosher salt and ground black pepper, to taste.
• 1/3 cup plus 1 tablespoon flour.
• 5 tablespoon saltless butter.
• 2 tablespoon minced shallots.
• 5 tablespoon olive oil.
• 1 clove garlic, minced.
• 1/3 cup chicken stock.
• 1 tablespoon sliced parsley, for garnish (optional).
Directions
1. Season chicken with salt and pepper and dredge in 1/3 cup flour.2. Heat 2 tablespoon oil and 1 tablespoon butter in a 12" frying pan over medium-high heat.
3. Working in batches, bring in chicken, and cook, turning when, till golden brown, about 3 minutes.
4. Transfer to a plate, and reserved.
5. Bring in 2 tbsp oil and 1 tablespoon butter, then bring in mushrooms, cook up until golden brown, about 8 minutes.
6. Transfer to plate with chicken, and reserved.
7. Heat continuing to be oil in frying pan, and after that bring in shallots and garlic, cook, stirring, up until soft, about 1 minute.
8. Stir in staying 1 tablespoon flour; cook for 2 minutes.
9. Bring in Marsala and stock; cook, scraping and stirring bottom of pan up until a little thick, about 2 minutes.
10. Return chicken and mushrooms to frying pan, and cook till heated up through, about 2 minutes.
11. Eliminate from heat, stir in continuing to be butter.
12. Season with salt and pepper; garnish with parsley.
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