Chicken Marsala
Instead of the traditional veal, this version uses chicken breast, pounded thin into a "palliard". I find a whole chicken breast too much even for my husband, but adjust according to your family's appetites.
Ingredients
- 2 chicken breasts butterflied and pounded thin. You'll end up with 4 pieces.
- 1/4 to 1/3 cup flour seasoned with salt and pepper
- 1 clove garlic minced
- 1 medium shallot minced
- 1/2 pound mushrooms sliced
- 4 tablespoons butter
- 6 tablespoons olive oil
- 1/2 to 3/4 cup dry Marsala wine depending how thin you want the sauce
- Salt and pepper
Instructions
- Dredge breasts in seasoned flour.
- Heat 4 tablespoons of olive oil in a heavy bottomed skillet over a medium heat. When the oil begins to shimmer, add the chicken pieces, 2 at a time depending on the size of your skillet, and cook about 2-3 minutes per side, until light golden brown, remove and cover with foil. Keep warm in oven.
- Heat 2 more tablespoons of oil and 2 tablespoons butter to skillet, and add mushrooms, shallots and garlic. Saute until the mushrooms are light golden brown.
- De-glaze pan by adding the Marsala to the pan and scrapping the bottom. Cook a couple of minutes until sauce is reduced a bit.
- Add 2 tablespoons of butter, whisking to incorporate.
- Return the breasts to the pan to warm in the sauce.