Chicken Marsala with Mushrooms Recipe
Chicken Marsala is a dish popular in American Italian-American restaurants, combining Italian roots with an American love of rich sauces. Thin chicken cutlets are simmered in sweet Marsala wine with mushrooms, creating a fragrant brown sauce. It’s an elegant yet simple main course for a weekend candlelit dinner.
Prep Time
20 min
Cook Time
25 min
Total Time
45 min
Servings
4
Ingredients
- chicken breast - 600 g
- wheat flour - 40 g
- button mushrooms - 300 g
- Marsala wine - 200 ml
- chicken stock - 150 ml
- butter - 40 g
- olive oil - 20 ml
- garlic - 2 cloves
- thyme - 4 sprigs
- parsley flat-leaf, chopped - 10 g
- salt
- pepper
Main Ingredient:
chicken
Preparation
- Slice the chicken breast crosswise into thinner cutlets. Gently pound each piece between cling film or in a bag until it is an even thickness of about 1 cm. Season with salt and pepper on both sides.
- Put the flour on a plate and dredge the cutlets in it, shaking off any excess.
- Clean the mushrooms and slice them. Finely chop the garlic. Chop the parsley.
- In a large frying pan, heat half of the butter with the olive oil over medium-high heat. Arrange some of the chicken in a single layer and fry for 3–4 minutes on each side, until golden. Transfer to a plate and repeat with the remaining meat.
- In the same pan, reduce the heat to medium, add the remaining butter and the mushrooms. Fry for 6–8 minutes, stirring, until the mushrooms release their liquid, then start to brown and reduce in volume.
- Add the garlic and fry for about 30 seconds more, until fragrant.
- Pour in the Marsala wine, scraping up any browned bits stuck to the bottom of the pan with a wooden spoon – these add lots of flavour. Cook for 3–4 minutes, until the liquid reduces slightly.
- Add the stock and the thyme sprigs. Return the fried chicken cutlets to the pan along with any juices from the plate. Reduce the heat and simmer for 8–10 minutes, until the sauce thickens slightly and the chicken is tender.
- Remove the thyme sprigs, taste the sauce and season with more salt and pepper if needed.
- Sprinkle the dish with chopped parsley and serve immediately, ideally with pasta or mashed potatoes.
Storage
In fridge:
2 days
Freezing:
Yes
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently in a pan over low heat or in the microwave, adding a splash of stock or water if the sauce has thickened too much.
Recipe submitted by
Marek, Site owner
Published:
Updated:
Oceń przepis
Average:
(0 ratings)
Komentarze
0
Ładowanie komentarzy...
