Be prepared, when you make this chicken marsala, it will be “hands down” better than any marsala you’ve had in a restaurant. I added garlic, shallots and heavy cream which aren’t necessarily in the traditional recipes. I should of been Italian…oh wait I am!
3 tablespoons olive oil
10 ounces button mushrooms, sliced
¼ cup shallots, minced
1 clove garlic, minced
2 large thick boneless, skinless chicken breasts, cut in half lengthways
½ cup flour
3 tablespoons unsalted butter
2/3 cups Sweet Marsala wine (not cooking wine)
Juice of 1 lemon
2 tablespoons heavy cream
¼ cup minced Italian parsley
Kosher salt and pepper
Heat 1 tablespoon of the oil in a large sauté pan and sauté the mushrooms, shallots and garlic until the mushrooms have given off their liquid and the pan is dry. Season with a little kosher salt and pepper. Remove the mushrooms from the pan and set aside.
After you have sliced your chicken breasts lengthways so that they are thinner, pound out the chicken breasts with a meat mallet to an even thickness of about 1/8 inch thick.
Place ½ cup flour in a plastic bag and a pinch of salt and pepper and add the chicken breasts. Shake so that they are covered entirely in flour. Remove the chicken breasts from the bag and set on a plate.
Heat the remaining 2 tablespoons of the olive oil and the butter to medium heat. Add the chicken breasts and sauté until brown on both sides but don’t overcook. Transfer the chicken breasts to a dish.
In the same pan, raise the heat to high and add the marsala wine. Stir to scrape up any bits in the pan that have stuck to the bottom and cook until reduced to half. Stir in the lemon juice. Add the heavy cream, chicken breasts and mushrooms and any collected juices from the plate to the pan. Cook for about 2 more minutes simmering slowly. Add the parsley and serve on a platter. Serve with steamed broccolini and lemon.