AuthorNorma OlyaDifficultyBeginnerChicken Marsala – pan-fried chicken breasts and mushrooms in a rich marsala sauce. Serve over mashed potatoes to soak up all the sauce!
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.
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.
Remove skillet from heat, and add wine and broth. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, and remaining 2 tablespoons butter. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning.
Pour sauce over chicken. Serve immediately.
Ingredients
Directions
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.
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.
Remove skillet from heat, and add wine and broth. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, and remaining 2 tablespoons butter. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning.
Pour sauce over chicken. Serve immediately.
