Chicken Marsala has been a favorite of mine for many years. I would order it in a restaurant but never had tried to make my own version. After many trials I have created this delicious recipe. It has quickly become a requested dish in my home.
The recipe calls for 4 medium size chicken breasts. But if you have 2 large chicken breasts I would suggest slicing the breasts horizontally and creating 4 portions. Obviously the split portions won't need as much flattening. If you want to lighten the recipe, omit dusting the flour on the chicken. Just saute' the chicken in the olive oil and butter.
I suggest serving with mashed potatoes and a salad. Enjoy!
- 4 medium size boneless chicken breast *
- 1 tsp salt
- 1/2 tsp pepper
- 1 cup flour
- 2 tbsp olive oil
- 4 tbsp butter, divided
- 1 shallot, minced
- 8 oz. mushrooms, sliced
- 1 cup marsala
- 1 cup chicken stock
- 1 tbsp butter, room temperature
- 1 tbsp flour
* 2 large chicken breast sliced horizontally
Flatten the chicken breast with a meat mallet or rolling pin between two pieces of plastic wrap to approximately 1/4 in. This will help the chicken cook uniformly in the pan. Generously salt and pepper the chicken. (Photo B) Dredge the chicken in the flour and shake off excess. (Photo C)
Melt 2 tbsp. butter in a large pan on medium heat and add olive oil. Place chicken in butter and oil and cook approximately 4-5 minutes on each side. (Photo D) Do the chicken in batches if necessary. Do not crowd the pan. (Photo E) Remove the chicken from the pan and place on a rack. (Photo F) Place in a warm oven to keep the chicken hot.
Melt the remaining 2 tbsp butter in the pan and add the shallot and sliced mushrooms. Cook until the shallot and mushrooms are tender. (Photo G) Add more oil if necessary to keep the mushrooms moist.
Add the marsala and stock to the pan. (Photo H) Cook until the liquid has reduced by half. Mix the last tbsp butter and flour. Add to the pan to thicken the sauce.
Pour the sauce directly over the chicken and serve immediately.