by Tom Landshof
I first made this recipe last October. Since then we’ve made it a few times and modified it a little to yield more sauce. Fairly easy and hard to screw up. To us the key was sautéing the mushrooms and keeping them separate so they didn’t become Marsala sponges. Also, we never buy cutlets. It is easy to use boneless chicken breasts, pound them to about ½ inch thickness and cut into serving pieces. Hope you enjoy this one!
Adapted from America’s Test Kitchen by Suzanne and Tom Landshof
Ingredients: (serves 4)
8 chicken cutlets (about 1½ lbs. see notes)
Salt and pepper
¼ cup flour
3 Tbs. olive oil
4 Tbs. butter
½ small onion, chopped fine
8 ozs. white mushrooms, quartered
1 garlic clove, minced
1½ Cups dry Marsala wine
1¼ Cups low-sodium chicken broth
2 Tbs. fresh lemon juice
1 Tbs. minced fresh parsley
Preparation:
Pat the cutlets dry with paper towels and season with salt and pepper. Dredge the cutlets in the flour to coat and shake to remove excess. (An easy way to do this is to put flour, salt & pepper in a plastic bag that you get at the supermarket, add chicken and shake). Heat 1½ Tbs. of oil in a large nonstick skillet over high heat until almost smoking. Add 4 cutlets and cook until golden brown, 2 to 2½ minutes on each side. Transfer to a large plate and tent with foil. Repeat with the remaining oil and cutlets.
Melt 2 Tbs. of the butter in the now-empty skillet over medium-high heat. Cook the onion and mushrooms until browned, about 7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer the mushroom mixture to a bowl and cover with foil.
Add the Marsala and broth to the empty skillet bring to a boil over high heat, and cook until reduced to 1½ cups, about 8 minutes. Reduce the heat to medium-low, return the chicken and accumulated juices to the skillet, and turn the chicken to heat through, about 1 minute. Transfer the chicken to a serving platter. Off the heat, whisk in the remaining 2 Tbs. butter, lemon juice, parsley, and mushroom mixture. Pour the sauce over the chicken. Enjoy.
Note:
The reason for keeping the mushrooms separate is that they will soak up the Marsala like a sponge and lose their mushroom flavor.
It's easy to make your own chicken breast cutlets. Just pound boneless, skinless chicken breasts between two pieces of plastic wrap using a meat pounder or the bottom of a heavy saucepan or skillet. You want them about ½ inch thick. Cut into serving pieces.
You can also try other mushrooms such as cremini, baby portobellos, or porcini.
8 chicken cutlets (about 1½ lbs. see notes)
Salt and pepper
¼ cup flour
3 Tbs. olive oil
4 Tbs. butter
½ small onion, chopped fine
8 ozs. white mushrooms, quartered
1 garlic clove, minced
1½ Cups dry Marsala wine
1¼ Cups low-sodium chicken broth
2 Tbs. fresh lemon juice
1 Tbs. minced fresh parsley
Preparation:
Pat the cutlets dry with paper towels and season with salt and pepper. Dredge the cutlets in the flour to coat and shake to remove excess. (An easy way to do this is to put flour, salt & pepper in a plastic bag that you get at the supermarket, add chicken and shake). Heat 1½ Tbs. of oil in a large nonstick skillet over high heat until almost smoking. Add 4 cutlets and cook until golden brown, 2 to 2½ minutes on each side. Transfer to a large plate and tent with foil. Repeat with the remaining oil and cutlets.
Melt 2 Tbs. of the butter in the now-empty skillet over medium-high heat. Cook the onion and mushrooms until browned, about 7 minutes. Add the garlic and cook until fragrant, about 30 seconds. Transfer the mushroom mixture to a bowl and cover with foil.
Add the Marsala and broth to the empty skillet bring to a boil over high heat, and cook until reduced to 1½ cups, about 8 minutes. Reduce the heat to medium-low, return the chicken and accumulated juices to the skillet, and turn the chicken to heat through, about 1 minute. Transfer the chicken to a serving platter. Off the heat, whisk in the remaining 2 Tbs. butter, lemon juice, parsley, and mushroom mixture. Pour the sauce over the chicken. Enjoy.
Note:
The reason for keeping the mushrooms separate is that they will soak up the Marsala like a sponge and lose their mushroom flavor.
It's easy to make your own chicken breast cutlets. Just pound boneless, skinless chicken breasts between two pieces of plastic wrap using a meat pounder or the bottom of a heavy saucepan or skillet. You want them about ½ inch thick. Cut into serving pieces.
You can also try other mushrooms such as cremini, baby portobellos, or porcini.
Use a good quality dry Marsala—one you would drink. Because of its fortification, an open bottle will keep for several months.
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