Dan Pelosi's Chicken Marsala
Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts, pounded thin
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 3 to 4 tablespoons extra-virgin olive oil
- 1 medium shallot, minced
- 8 ounces cremini mushrooms, sliced
- 1/3 cup Marsala wine
- 1/4 cup chicken broth
- 4 tablespoons (1/2 stick) unsalted butter
- Chopped fresh parsley, for serving
Instructions
- 1
Prepare the chicken - Pat the chicken dry with paper towels and season on both sides with salt and pepper. Place the flour in a shallow bowl and dredge half of the chicken in the flour, shaking off any excess.
- 2
Cook the chicken - In a large skillet, heat 2 tablespoons of the olive oil over medium heat. When the oil is shimmering, arrange the dredged chicken in the skillet, working in batches as needed, and fry until the flour is golden brown, about 4 minutes per side. Transfer to a platter. Dredge the remaining chicken, heat 1 more tablespoon of oil in the skillet, and fry the dredged chicken. Transfer to the platter.
- 3
Cook the mushrooms - If the skillet is dry, add another tablespoon of olive oil. Add the shallot and cook, using a wooden spoon to scrape up the browned bits from the bottom, until softened, about 2 minutes. Add the mushrooms and cook, stirring, until golden brown, about 4 minutes more. Season with salt and pepper.
- 4
Make the sauce and serve - Pour in the Marsala and chicken broth. Simmer until the liquid is reduced by half, about 3 minutes. Remove the skillet from the heat and add the butter. Stir as the butter melts to create a smooth, creamy sauce. Pour the sauce over the chicken, garnish with parsley, and serve.
