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Michael Symon's Chicken Marsala Recipe

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This recipe for Michael Symon's Chicken Marsala is from The Espinosa Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 boneless (skinless chicken thighs that are pounded thin)
1 pound mushrooms (cremini or white - sliced thinly)
2 shallots (sliced thinly)
5 tablespoons olive oil
1 cup marsala wine
3 tablespoons butter (cubed)
1/3 cup parsley (chopped for garnish)
salt and pepper to taste
flour (for breading)
1 cup water (optional)
Directions:
Directions:
Preheat two saute pans over medium high heat.

Season pounded chicken thighs with salt and pepper. Dip chicken in flour on both sides.

Add the olive oil to the hot pan and add the chicken thighs. Cook for 2 minutes on each side.

Add the shallots and mushrooms. Season with salt and pepper. Cook over high heat, letting mushrooms brown. Once they have released all their liquid, and it has cooked off, add the Marsala wine. Reduce for a minute, cooking off the wine, then stir in the butter to emulsify. If the sauce is too thick, add water to loosen.

Remove the chicken thighs onto a platter and cover with the Marsala mushrooms. Garnish with chopped parsley.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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