Chicken Marsala
serves 2-4
The success of this relatively straightforward and classic disht depends on attention to detail. if the pan's too hot the chicken will scorch; too cold and it'll steam. The ooking goes quickly, so have a few warm plates ready and put your guests on notice.
4 boneless, skinless chicken breast halves (2 whole breasts)
1/4 cup flour (for dredging)
1/2 teaspoon kosher salt
1/2 teaspoon fresh ground black pepper
1 1/2 tablespoons olive oil
2 tablespoons butter
2 cups cremini mushrooms, sliced
3/4 cup Marsala
1/2 cup low-sodium chicken broth
prep: 10 minutes
total: 40 minutes
plastic wrap
meat pounder (or rolling pin)
small bowl
large sauté pan
tongs
digital instant-read meat thermometer
2. Heat the olive oil in a large sauté pan over medium-high heat. When the oil is hot and shimmering, add the chicken. Leave it alone to brown 2-4 minutes, then turn it and brown on the other side 2-4 minutes. Remove the breasts to a plate.
3. Melt 1 tablespoon butter in the pan. When the foam has subsided, add the mushrooms and sauté until they are golden around the edges, 4-6 minutes.
4. Reduce the heat under the pan to medium and pour in the marsala. Bring the liquid to a simmer and reduce for 3-5 minutes, scraping the bottom of the pan to release any browned bits.
5. When the liquid has reduced by about half, place the chicken back in the pan. Add the broth and remaining tablespoon of butter. Cook until the sauce has thickened and the chicken reaches 155F in the thickest part, 3-5 more minutes.
