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–+ servings

Chicken Marsala

© Chef Laura Bonicelli
A lighter version of a classic. I decided to skip the cream and reduce the butter.
5 from 2 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner, Main Dish - Poultry, MM-Blue
Cuisine Italian
Servings 4
Calories 331 kcal

Ingredients
  

  • 1 pound chicken tenders -- or breasts cut breasts in half lengthwise; cut halves crosswise to form medallions
  • 3 tablespoons flour

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  • 1 tablespoon extra-virgin olive oil
  • 1 tablespoon unsalted butter
  • 1/2 teaspoon Kosher salt -- separated
  • 1/2 teaspoon freshly ground black pepper -- separated

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  • 1 tablespoon unsalted butter
  • 3 cups sliced fresh white or crimini mushrooms
  • 1 tablespoon chopped fresh thyme leaves
  • 2 cloves garlic -- minced
  • 1 medium shallot -- minced

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  • 1 cup chicken stock
  • 1/2 cup Marsala wine

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  • 1/4 chicken stock
  • 1 1/2 tablespoons cornstarch

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  • 1/4 cup chopped fresh Italian parsley leaves

Instructions
 

  • Place the tenders or breasts flat in a ziplock bag. Do not seal the bag. Pound lightly with a mallet to 1/2-inch thickness. (This will help the chicken cook evenly.)
  • Add the flour to the bag and shake until the chicken is completely coated.
  • Heat the oil with the butter over medium-high in a skillet large enough to hold the chicken in a single layer.
  • Add the chicken to the pan; sprinkle with half of the salt and pepper. Brown the chicken for 3 minutes, turn, and sprinkle with the remaining salt and pepper. Cook for three more minutes; remove the chicken to a plate.
  • Melt 1 tablespoon of unsalted butter in the pan and add the mushrooms and thyme. Cook, frequently stirring, until the mushrooms begin to brown, 3 to 5 minutes. Add the garlic and shallot to the pan. Cook for 2 more minutes.
  • Add the stock and wine to the pan and simmer, uncovered, until liquid reduces by half, 6-8 minutes. While simmering, mix the remaining chicken stock with the cornstarch; stir it into the simmering liquid after it has been reduced.. Simmer 1 more minute to thicken.
  • Add the chicken back into the pan; simmer until the chicken cooks through, 3-4 minutes.
  • Serve with parsley sprinkled on top.

Notes

Copyright:
Chef Laura Bonicelli

Nutrition

Calories: 331kcalCarbohydrates: 17gProtein: 28gFat: 13gSaturated Fat: 5gCholesterol: 89mgSodium: 226mgPotassium: 773mgFiber: 1gSugar: 5gVitamin A: 209IUVitamin C: 2mgCalcium: 18mgIron: 1mg
Keyword chicken, mushrooms, scallopine
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