Chicken Marsala Recipe RestaurantQuality
Chicken Marsala is the Italian classic you need Master this chicken marsala recipe with mushrooms featuring perfectly pan seared chicken cutlets and a rich silk
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at cookingwithkendra.net.
Cooking tools:
- Meat tenderizer
- Chef's knife
- Cutting board
- Plastic wrap
- Skillet
- Dish
- Whisk
- Wooden spoon
- Measuring cup
- Measuring spoon
- Stove
- Tongs
- Plate
- Mixing bowl
- Paper towel
Ingredients
- 4 (approx. 6 oz) Boneless, skinless chicken breasts (or 8 smaller cutlets)
- 1/2 cup All-purpose flour
- 1 teaspoon Kosher salt
- 1/2 teaspoon Freshly ground black pepper
- 3 Tablespoons Olive oil (for searing)
- 2 Tablespoons Unsalted butter (for searing)
- 1 Tablespoon Unsalted butter
- 1 pound Cremini or chestnut mushrooms, wiped clean and sliced thickly
- 1 large Shallot, finely minced
- 2 cloves Garlic, minced
- 3/4 cup Dry Marsala wine
- 3/4 cup Low-sodium chicken stock
- 1/2 teaspoon Fresh lemon juice (optional)
- 1 Tablespoon Cold unsalted butter, cubed (for finishing the sauce)
- 1/4 cup Fresh parsley, chopped (for garnish)
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