Alexia's Chicken Marsala
Thin chicken cutlets with mushrooms in a sweet Marsala wine sauce.
"Fresh, simple, and oh so good — that’s what real Chicken Marsala is all about!" - Alexia
Ingredients
- 6 boneless, skinless chicken breasts (pounded thin)
- 2 cups sliced baby bella mushrooms
- 2 cups sliced white mushrooms
- 3 cups all-purpose flour (for dredging, reserve 2–3 tsp to thicken sauce)
- 1-1/2 cups chicken stock
- 2 cups sweet Marsala wine (imported Italian preferred)
- Sea salt (to taste)
- Cracked black pepper (to taste)
- 1/4 cup plus 2 tbsp extra virgin olive oil
- 4 tbsp butter
- 1 small shallot (finely chopped)
- 5 cloves fresh garlic (sliced)
- 1 bunch fresh chopped parsley
Instructions
Prepare the Chicken
Pound the chicken breasts thin between plastic wrap. Season both sides with salt and pepper.
Prep the Mushrooms and Flour
Wash, dry, and slice the mushrooms. Add flour to a dish and season with salt and pepper. Dredge the chicken in the flour and set aside.
Brown the Chicken
Heat 1/4 cup olive oil in a skillet. Add the chicken and brown on both sides until golden. Remove and set aside (it will finish cooking in the sauce).
Build the Sauce Base
In the same pan, add 2 tablespoons olive oil, the shallots, and garlic. Sauté on low heat until golden and translucent.
Add Mushrooms and Wine
Add the mushrooms, season with salt, and cook for a few minutes. Pour in the Marsala wine and let it reduce to cook off the alcohol.
Add Stock and Thicken
Add the chicken stock and simmer until the sauce begins to thicken. Sprinkle in 2–3 teaspoons of flour to help it come together.
Finish the Dish
Return the chicken to the pan and coat it with the sauce. Add butter and cook for a few more minutes until glossy. Stir in fresh parsley, then remove from heat.
Serve and Enjoy
Plate the chicken, spoon the rich Marsala sauce over the top, and garnish with more parsley if desired.