Chicken Marsala Recipe

Preparation time: 10 minutes

Cooking time: 30 minutes

Total time: 40 minutes

Ingredients:

• Extra virgin olive oil 1.4 cup
• 2 pounds boneless skinless chicken breasts, cut, horizontal cut, rinsed and beat flat
• Salt and pepper to taste
• 1 cup flour for dredging 3 tablespoons chicken and mushrooms
• A quarter cup (2.1 sticks) butter
• 3 garlic cloves, finely chopped
• 10-12 oz white mushrooms, sliced
• 4.3 cup Marsala wine
• 1 (15-1 / 2 ounces) chicken broth, low sodium
• 2 tablespoons chopped fresh parsley, sage, thyme or
• Salt and pepper to taste

Preparation:

Heating 1.4 cup oil in a large skillet, preferably cast iron, over medium heat. While the oil heats, season season the chicken breasts with salt and pepper and dredge in flour 1 cup. Check if the oil is hot enough by adding a pinch of flour into the pan; when the oil burns, it's hot enough.

Cook the chicken in batches for 2 to 3 minutes per side, adding more oil if necessary, until they are nicely browned in the pan. When all browned the chicken, I have to give it aside and add the butter to the pan. When butter is melted, add the garlic and cook until golden add. Mushrooms and cook for 10 minutes. Sprinkle with remaining 3 tablespoons flour and stir until all the flour is incorporated. Cook mushrooms for 3-5 minutes. If they were dark brown and significantly reduced, enter the wine, the liquid to reduce scraping the juices from the bottom of the pan with a wooden spoon and let half. Add chicken broth and simmer for 3 minutes. Add fresh herbs and salt and pepper to taste.

Return chicken to the sauce in the pan to heat for about 1 minute. Serve immediately.

Yield: 4-6 servings

Recipe Source: Cooking with the Firehouse Chef Keith Young (Berkley)
Reprinted with permission.