Chicken Marsala
Serves: 6
Gideon Batz
1 January 1970
Based on User reviews:
59
Spice
51
Sweetness
54
Sourness
49
mins
Prep time (avg)
4.6
Difficulty
Ingredients:
1.75 cups
Chicken Broth (reduced-sodium 14 fl oz)2 tbsps
Shallot (finely chopped)5 tbsps
Unsalted Butter1.5 tsps
Sage (finely chopped fresh)1 tsp
Salt1 tsp
Black Pepper1 cup
All-Purpose Flour2 tbsps
Extra-Virgin Olive Oil2 cup
Heavy Cream1 tsp
Lemon Juice (fresh)Directions:
1
Put oven rack in middle position and preheat oven to 200°F
2
Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes
3
Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute
4
Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes
5
Remove from heat
6
Put flour in a wide shallow bowl
7
Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin
8
Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess
9
Transfer to sheets of wax paper, arranging chicken in 1 layer
10
Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total
11
Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm
12
Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer
13
Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds
14
Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes
15
Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage
16
Put oven rack in middle position and preheat oven to 200°F
17
Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes
18
Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute
19
Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes
20
Remove from heat
21
Put flour in a wide shallow bowl
22
Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin
23
Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess
24
Transfer to sheets of wax paper, arranging chicken in 1 layer
25
Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total
26
Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm
27
Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer
28
Add 1/2 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds
29
Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes
30
Add lemon juice and remaining 2 tablespoons wine and 1/2 teaspoon sage
31
Serve chicken with sauce
32
Serve chicken with sauce