"Plain fresh bread, its crust shatteringly crisp. Sweet cold butter. There is magic in the way they come together in your mouth to make a single perfect bite."--Ruth Reichl

Chef John Chicken Marsala Recipe

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This recipe for Chef John Chicken Marsala, by , is from Brian's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Mom

Category:
Category:

Ingredients:  
Ingredients:  
2-3 lbs boneless, skinless chicken breast, pounded thin
1 teaspoon salt and ground black pepper to taste
3 tablespoons butter, divided
2 tablespoons olive oil
10 oz white mushrooms, sliced
2 shallots, minced
1 tablespoon all-purpose flour
1 cup Marsala wine
1 cups chicken stock
2 tablespoons chopped fresh parsley
1 teaspoon cold butter

Directions:
Directions:
Season chicken breasts all over with salt and pepper.

Melt 1 1/2 tablespoons butter and olive oil in a skillet over medium heat. Cook chicken breasts in hot butter and oil until browned, about 5 minutes. Flip and cook until breasts are almost cooked through, about 5 minutes more. Transfer chicken breasts to a plate.

Melt 1 1/2 tablespoons butter in the same skillet over medium-high heat. Saute mushrooms with a pinch of salt and a pinch of pepper in hot butter until mushrooms are golden, 5 to 7 minutes. Add minced shallot; cook and stir until softened, 2 to 3 minutes. Sprinkle flour over the top and cook and stir until the bitterness of the flour cooks off, 3 to 4 minutes.

Pour wine into skillet and bring to a boil; cook and stir until wine reduces and sauce thickens, 3 to 4 minutes. Add chicken stock; bring to a simmer and cook until slightly reduced, 3 to 5 minutes more.

Return chicken breasts to the skillet, reduce heat to low, and cook chicken, turning once, until no longer pink in the center and the juices run clear, about 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Remove from heat.

Move chicken to one side of the skillet and tilt the skillet so that the sauce pools at the bottom. Stir parsley and 1 teaspoon cold butter into the sauce, stirring constantly, until sauce is shiny and butter is completely melted. Transfer chicken breasts to plates and spoon mushrooms and sauce over the top.

Number Of Servings:
Number Of Servings:
5-6
Preparation Time:
Preparation Time:
1 hour

 

 

 

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