Chicken Marsala

Prep Time: 20 min(s)
Cook Time: 20 min(s)
Serves: 4
Difficulty: Beginner
Ethnicity: Italian
Tools:
cutting board
deep saute pan (4-quart)
large chef's knife
measuring cups
measuring spoons
meat mallet
plastic wrap
spatula/turner
whisk
wire rack with tray (seasoning, cooling, resting)
wooden spoon

This is a one-pan version of this traditional dish for a quick and flavorful meal.
Ingredients:
4 chicken breast (boneless skinless) (Learn How)
1 pinch salt and pepper
1/4 cup(s) butter (unsalted) - divided
2 tablespoon(s) olive oil - divided
1 shallot - peeled and minced (Learn How)
12 ounce cremini mushrooms - quartered or sliced
2 tablespoon(s) flour
1/2 cup(s) Marsala wine
2 cup(s) - chicken stock (white) - (reduced earlier)
1/2 cup(s) heavy cream
1 teaspoon(s) lemon juice
1 tablespoon(s) sage - finely chopped
1 pinch salt and pepper - to taste

Steps:

-On a cutting board with a meat mallet, pound the chicken out (between two sheets of plastic wrap) to a 1/4-inch thickness.

-Season the chicken and set aside.

-Heat a large saute pan to medium-high and add 1 tablespoon of the butter and 1 tablespoon of oil.

-Saute the chicken in batches until cooked through (approximately 2 minutes on each side), and set aside.

-In the same pan (over medium heat), add the remaining butter and oil and saute the shallots for a minute.

-Add the mushrooms and saute until cooked down. Turn the heat down to medium-low.

-Add the flour; stir to cook out the flour taste, about 5 minutes. (Learn How)

-Add the marsala and whisk in the chicken stock until smooth.

-Once the stock comes to a boil, whisk in the heavy cream. Bring to a boil again and add the lemon juice.

-Return the chicken to the saute pan with the sauce and add the sage; check for seasoning.

-Divide onto plates with the sauce.

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