A note from Chef Ed:
Chicken Marsala is truly a comfort food to me. My friend Tom always has to try the Lasagna whenever we find a new Italian restaurant. I will always order whatever sounds the most original on my first visit, but I have to eventually try their Marsala if I return. (Unless, of course, they only make veal marsala. I’m no vegetarian, but I do draw the line at tortured baby cow.)
2 boneless skinless chicken breasts, pounded flat to a ½” thickness (this step can be skipped for ease by buying “thinly sliced” chicken breasts or chicken breast “cutlets” commonly sold in stores)
salt & pepper
flour for dredging
2 Tablespoons olive oil
3 Tablespoons butter, chilled
¾ cup sweet marsala wine
½ cup chicken broth
6 to 8 mushroom, sliced
1 tsp. dried oregano
1 garlic clove, minced
- Season the pounded chicken breasts (or cutlets) with salt and pepper on both sides. Coat the breasts well with flour.
- Heat olive oil and 1 Tablespoon butter in a large pan on medium heat until the butter has melted. Add the floured chicken breasts and cook, uncovered 3 to 6 minutes per side, until the breasts are golden brown. When done, remove the chicken breasts from the pan and transfer to a plate.
- Add 1 more Tablespoon of butter to the pan. When melted, add garlic, oregeno, and mushrooms. Cook the mushrooms for 5 minutes until the edges are browned. (The mushrooms will continue to cook.)
- Add Marsala wine and chicken broth to the pan and bring to a simmer. Reduce the sauce by half.
- Return the chicken breasts to the pan and spoon sauce over the breasts. Cover and simmer for 5 more minutes. Remove from heat and add last Tablespoon of butter (it is important that this butter is chilled to help thicken the sauce) and swirl in pan until melted. If the sauce is still not as thick as you desire, you can repeat the process with another Tablespoon of butter.
- Serve chicken immediately over your favorite pasta spooning the sauce over. (Chicken Marsala can also be served with roasted potatoes.)