Print This Recipe

Print
Chicken Marsala

Chicken Marsala

Marsala is an Italian fortified wine available in dry, semisweet, or sweet varieties.

Martha Stewart Living, July 2002 http://www.marthastewart.com/353041/chicken-marsala
3.477275
Rated
69.5455100(48)48
  • Yield Serves 4

Ingredients

    • 3/4 cup all-purpose flour
    • 2 teaspoons coarse salt
    • 1/2 teaspoon freshly ground pepper
    • 4 boneless skinless chicken breast halves (about 5 ounces each), butterflied
    • 3 tablespoons extra-virgin olive oil
    • 2 tablespoons unsalted butter
    • 10 ounces white button mushrooms, sliced
    • 2 cups sweet Marsala wine
    • 1 clove garlic, finely minced
    • 3 tablespoons freshly squeezed lemon juice (of 1 lemon)
    • 2 tablespoons unsalted butter
    • 2 tablespoons finely chopped parsley

Directions

  1. Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm.
  2. Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
  3. Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.

© 2013 Martha Stewart Living Omnimedia. All rights reserved.