Description
Legendary chef Bobby Flay’s chicken marsala combines tender chicken breasts with rich mushroom sauce from Italy. Skillful sautéing and precise seasoning create a restaurant-quality dish you can easily master at home.
Ingredients
Scale
- 1.25 lbs (567 g) chicken breast, 2 large or chicken tenders
- 2 tbsps olive oil
- 1 tbsp unsalted butter
- 8 oz (227 g) brown button mushrooms, halved or thickly sliced if very large
- 0.75 cup (177 ml) dry marsala wine, not sweet
- 0.75 cup (177 ml) chicken stock, reduced-sodium
- 0.5 cup (118 ml) heavy whipping cream
- 2 tbsps parsley, finely chopped
- 0.25 cup (59 ml) all-purpose flour, for dredging
- 2 garlic cloves, minced
- 0.5 tsp salt, or to taste
- 0.25 tsp black pepper, or to taste
- 0.5 tsp onion powder
Instructions
- Preparation: Butterfly chicken breasts into 4 uniform cutlets, gently flatten to 1/3 inch thickness. Season with salt and pepper, then delicately coat with flour, shaking off excess.
- Searing Chicken: Heat skillet over medium temperature. Combine butter and olive oil, creating a golden cooking surface. Carefully place floured cutlets, cooking 3-4 minutes per side until golden-brown and fully cooked. Transfer to a plate and tent with foil to retain warmth.
- Mushroom Sauté: In the same skillet, add additional olive oil if needed. Caramelize mushrooms until golden, developing rich, deep edges. Introduce minced garlic and onion powder, stirring to release aromatic essences.
- Sauce Development: Deglaze pan with marsala wine, scraping browned bits from bottom. Increase heat and reduce liquid significantly. Incorporate chicken stock and heavy cream, whisking to create a smooth, luxurious sauce. Reduce heat and simmer, allowing sauce to thicken for 4-5 minutes.
- Final Assembly: Return chicken to skillet, nestling cutlets into creamy mushroom sauce. Sprinkle fresh chopped parsley over the top. Simmer for two additional minutes, ensuring chicken is thoroughly heated and sauce reaches ideal consistency.
Notes
- Butterfly with Precision: Ensure uniform cutlets by carefully slicing chicken breasts horizontally, creating even thickness for consistent cooking and elegant presentation.
- Flour Power: Shake off excess flour to prevent burning and achieve a light, crispy golden-brown exterior that seals in moisture and enhances flavor.
- Mushroom Magic: Use high heat and avoid overcrowding the pan to achieve deep caramelization, releasing maximum umami flavor and preventing steaming.
- Sauce Secrets: Reduce marsala wine and stock slowly to concentrate flavors, creating a rich, velvety sauce that perfectly coats the chicken without becoming too thick.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 500
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 30 g
- Saturated Fat: 10 g
- Unsaturated Fat: 18 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 35 g
- Cholesterol: 120 mg