I love chicken marsala. I even admit to using the cheap kosher marsala wine that is pretty ready available and it is the one time I use cooking wine, even though all the real chefs swear against it. I love adding as many mushrooms as I can and sometimes I even add artichoke hearts. If you are vegetarian you can still enjoy this dish using tofu in place of chicken, it comes out perfect.
- Cook Time
- Prep Time
- 6 ServingsServings
- 4 boneless, skinless, chicken breasts (sliced thin or pounded, so you should end up with 3-4 pieces)
- about 1/2 cup flour
- salt and pepper
- 1/4 cup olive oil
- 1 lb. assorted mushrooms of your choice, sliced
- 1 large shallot, minced
- 2 garlic cloves, minced
- 1/2 cup Marsala wine
- 1/2 cup chicken stock or vegetable stock if using tofu
Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 3-5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a 9x13 baking dish.
Lower the heat to medium and add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes, add the shallot and garlic and cook another 2 minutes; season with salt and pepper to taste. Pour 1/2 cup of the Marsala in the pan and scrape up any bits on the bottom. Pour mushrooms and sauce over the chicken in the pan add chicken broth and more Marsala if you like it more sauce.
At this point you can cover the baking dish and put in the refrigerator until ready to serve.
Preheat oven to 350. Place pan in oven and bake for 20-30 minutes or keep on low until ready to serve.