Chicken Marsala

Method11 steps

1. 1

   Step 1: Clean and dry the mushrooms, quarter them, mince the garlic and wash, dry and chop the parsley before heating the skillet. On a separate board, cut the chicken breasts (1–1½ lb) horizontally into thinner cutlets, then pound between sheets of parchment to about ⅛ inch thick. Do not wash raw chicken. Wash hands and clean the board and tools after handling it.

   Uses 1–1½ lb boneless skinless chicken breasts, 2 large or 4 small · ½ lb cremini mushrooms, cleaned and quartered · 2 garlic cloves, minced · Fresh parsley, finely chopped, for garnish · Water, as needed to clean mushrooms and parsley; discarded

2. 2

   Step 2: Measure 3 tbsp clean flour from the ⅓ cup allowance into a separate bowl for the sauce. Season the cutlets with the measured ½ tsp salt and ½ tsp black pepper. Spread the remaining flour on a plate, coat both sides of the chicken and shake off excess. Discard any loose flour that has contacted raw chicken; keep the clean 3 tbsp reserve separate.

   Uses All the raw cutlets prepared in step 1 · ½ tsp kosher salt · ½ tsp black pepper · ⅓ cup all-purpose flour, divided between coating and sauce

   
3. 3

   Step 3: Heat the 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat. Add only 2 or 3 coated cutlets, or as many as fit without crowding. Sear the first side for 3–4 minutes, checking from 3 minutes, until nicely browned; keep the remaining raw cutlets cold.

   First chicken face: check at 3 minutes · 3 minUses Enough coated cutlets from step 2 to fit without crowding · 2 tbsp extra virgin olive oil · 1 tbsp unsalted butter

4. 4

   Step 4: Turn the chicken and sear the second side for 3–4 minutes, checking from 3 minutes, until browned. Lift it to a clean holding plate. Repeat both faces with the remaining coated chicken in uncrowded batches, adding 1–2 tbsp extra olive oil between batches only if needed. Keep uncooked chicken cold until its turn, and continue directly to the sauce and final cooking in this same session. Keep the chicken and its plate juices separate from the fat and browned bits remaining in the skillet.

   Second chicken face: check at 3 minutes · 3 minUses The first batch already searing in step 3 · The remaining coated cutlets from step 2, for repeated batches · Extra virgin olive oil, as needed between chicken batches; add 1–2 tbsp only if needed

5. 5

   Step 5: Add the quartered mushrooms to the skillet fat and spread them in a layer. Leave for 3 minutes so they release liquid, then stir and scrape up the browned chicken bits. Keep the browned chicken on its separate holding plate.

   Mushrooms release liquid · 3 minUses The hot fat and browned bits left after lifting the chicken in step 4 · All the cleaned, quartered mushrooms prepared in step 1

6. 6

   Step 6: Spread the mushrooms back into a layer. Cook for about 4 minutes so their liquid evaporates and they begin to caramelize.

   Evaporate mushroom liquid · 4 minUses All the mushrooms and skillet juices from step 5

7. 7

   Step 7: Stir the mushrooms and spread them out again. Cook for another 2 minutes to finish browning, then add the prepared minced garlic and stir until fragrant without burning it.

   Finish browning mushrooms · 2 minUses All the mushrooms and skillet contents from step 6 · Both minced garlic cloves prepared in step 1

8. 8

   Step 8: Sprinkle the reserved 3 tbsp clean flour, onion powder (½ tsp) and garlic powder (¼ tsp) over the mushrooms. Stir for about 1 minute, until the flour is incorporated and smells nutty.

   Uses All the garlic mushrooms and skillet contents from step 7 · The 3 tbsp clean flour set aside in step 2 · ½ tsp onion powder · ¼ tsp garlic powder

9. 9

   Step 9: Pour in the ½ cup Marsala wine. Increase the heat to high and stir for about 2 minutes, scraping up the browned bits, until most of the liquid has evaporated.

   Uses All the mushroom mixture from step 8 · ½ cup Marsala wine

10. 10

    Step 10: Stir in the ready chicken stock (1 cup), milk (¼ cup) and heavy cream (¼ cup). Bring to a boil, then lower to medium-low and simmer vigorously for about 5 minutes, until the sauce coats the back of a spoon. Taste and add extra salt or black pepper only as needed.

    Simmer creamy Marsala sauce · 5 minUses All the reduced wine and mushrooms from step 9 · 1 cup ready chicken stock · ¼ cup milk · ¼ cup heavy cream · Kosher salt, as needed to season the finished sauce · Black pepper, as needed to season the finished sauce

11. 11

    Step 11: Return all the browned chicken and its collected plate juices to the simmering sauce. Coat the cutlets and continue simmering until every portion is fully cooked and reaches 74°C (165°F) in its thickest part. Garnish with the prepared parsley and serve promptly as six portions.

    Uses All the sauce and mushrooms from step 10 · All the browned chicken and its collected plate juices kept separately in step 4 · The chopped garnish parsley from step 1