Chef John's Chicken Marsala
Serves: 6
Jewel Boehm
1 January 1970
Based on User reviews:
58
Spice
42
Sweetness
50
Sourness
40
mins
Prep time (avg)
4.7
Difficulty
Ingredients:
1 tsp
Salt1 tsp
Butter (cold)2 tbsps
Olive Oil1 tbsp
All-Purpose Flour1 cup
Marsala Wine2 cups
Chicken Stock2 tbsps
Parsley (chopped fresh)Directions:
1
Season chicken breasts all over with salt and pepper
2
Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat
3
Cook chicken breasts, skin-side down, in hot butter and oil until browned, about 5 minutes
4
Flip and cook until breasts are almost cooked through, about 5 minutes more
5
Transfer chicken breasts to a plate
6
Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat
7
Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes
8
Add minced shallot; cook and stir until softened, 2 to 3 minutes
9
Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes
10
Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes
11
Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more
12
Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes
13
An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C)
14
Remove from heat
15
Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom
16
Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted
17
Transfer chicken breasts to plates and spoon mushrooms and sauce over the top