Today we are featuring a Chicken Marsala recipe submitted by Joni, one of our loyal readers! This dish is rich and elegant, while being very easy to create. We suggest serving your chicken marsala with asparagus and your favorite mashed or roasted potatoes recipe – the sauce is simply delicious! If you are a white wine drinker, pair this with a full-bodied, buttery chardonnay and for the red drinkers, pair it with your favorite merlot.
1 ¾ cups reduced-sodium chicken broth
2 tablespoons finely chopped shallots
2 tablespoon finely chopped garlic
5 tablespoons unsalted butter
1 lb. mushrooms, thinly sliced
½ teaspoon finely chopped sage
½ teaspoon finely chopped rosemary
¼ teaspoon salt
⅛ teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (about 2 lb.)
2 tablespoons extra-virgin olive oil
½ cup plus 2 tablespoons dry Marsala wine
⅓ cup heavy cream
1 tablespoon fresh lemon juice
1 lemon, thinly sliced
Chopped parsley to garnish
1. Preheat oven to 200°F (place rack in center of oven)
2. In a 2-quart saucepan, bring chicken broth to a boil over high heat. Boil uncovered until reduced to about ¾ cup; approx. 20 minutes.
3. In a medium skillet over moderate heat, sauté shallots and garlic in 3 tablespoons of butter. Stirring frequently, until shallots and garlic begins to turn golden brown; approx. 1 minute.
4. Add mushrooms, ¼ teaspoon sage, ¼ teaspoon rosemary, salt, and pepper. Sauté, stirring occasionally, until mushrooms begin to brown; approx. 6 to 8 minutes. Remove from heat.
5. Gently pound chicken to ¼ inch thick between 2 sheets of plastic wrap, using the flat side of a meat pounder or a rolling pin.
6. Pat chicken dry and season with salt and pepper.
7. In a shallow bowl, place flour, and dredge 1 piece at a time, shaking off excess. Transfer to a sheet of wax paper, arranging chicken in 1 layer.
8. In a 10-inch heavy skillet over moderately high heat, add 1 tablespoon each of oil and butter and sauté half of the chicken, turning over once, until golden and just cooked through; approx. 4 minutes.
9. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, and then place platter in 200°F oven to keep warm.
10. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
11. Add ½ cup marsala wine to skillet and boil over high heat, stirring and scraping up brown bits; approx. 30 seconds.
12. Add reduced broth, heavy cream, and mushrooms. Allow to simmer, stirring occasionally, until sauce is slightly thickened; approx. 6 to 8 minutes.
13. Add lemon juice and remaining 2 tablespoons of marsala wine and ¼ teaspoon of sage and ¼ teaspoon of rosemary.
14. Pour the sauce over the chicken. Garnish with lemon slices and parsley.