Charlie and I had some friends over last night, so I decided to make a nice dinner for everybody! Kate and Kevin are getting married in 8 months, and I’m so excited for them! I know they’ll be so happy together.
This is a creamy version of the classic Italian dish, Chicken Marsala! Every other time I’ve had it, it’s been a darker sauce with a focus on the marsala wine. It’s a really nice take on the marsala sauce, and the shallots really bring out the flavor so perfectly!
I would highly recommend using a large pan to simmer the sauce in. From there, add the chicken with the simmering sauce and pour the sauce on top periodically. This way the chicken can get soaked in the flavor! Again, Charlie is allergic to mushrooms, so I never used them in the recipe. When you add the mushrooms, the sauce gets a little darker, but still has a similar flavor to it.
YIELD: 4 servings
TIME: 1 hour
1 cup chicken broth
3 tablespoons finely chopped shallot
5 tablespoons unsalted butter
12 oz mushrooms, trimmed and thinly sliced
1-2 teaspoons finely chopped fresh sage
1 teaspoon fresh thyme leaves
3/4 teaspoon salt, or according to your taste
1/4 teaspoon black pepper, or according to your taste
1/4 teaspoon garlic powder
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 lb total)
2 tablespoons extra-virgin olive oil
3/4 cup Marsala wine
1/2 cup heavy cream
1 teaspoon fresh lemon juice
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. 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. Remove from heat.
Put flour in a wide shallow bowl, add salt, pepper, garlic powder and mix. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat mallet or a rolling pin. Pat chicken dry, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to a plate or tray.
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. Transfer cooked chicken to a large heatproof platter and set aside.
Add 3/4 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add 3/4 cup broth (reserving extra 1/4 cup to thin the sauce later to reach desired consistency, if necessary), cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 1 teaspoon sage and thyme leaves. If desired, thin sauce with chicken broth to reach desired consistency. Add chicken and baste, while keeping the sauce at a light simmer, for 5-10 minutes.
Hope y’all enjoy!