55 minutes
Savor the richness of this glossy Chicken Marsala, accentuated by the velvety Marsala wine, earthy cremini mushrooms, and a touch of aromatic shallots and garlic. A clever use of gelatin transforms the chicken stock into a luscious, restaurant-quality glaze that clings to the chicken for an elevated dining experience.
Marsala Wine
0.25 fluid ounces
0.25 fluid ounces
Unflavored Gelatin
teaspoons
Chicken Cutlets, pounded 1/2 to 1/4 inch thick
0 oz
to taste
to taste
All Purpose Flour, for dredging
cups
0.25 fluid ounces
Cremini Mushrooms, thinly sliced
0 oz
Shallots, minced
0 oz
Garlic, minced
cloves
Fresh Thyme Leaves, minced
teaspoons
Cold Unsalted Butter, cubed
tablespoons
teaspoons
to taste
Parsley, minced
for garnish
1. Prep the Sauce Base
In a bowl, whisk together the Marsala wine and chicken stock. Sprinkle the gelatin on top and let it sit.
2. Season and Dredge
Sprinkle the chicken cutlets with salt and pepper. Dredge in flour, shaking off the excess, and set aside on a plate.
3. Brown the Chicken
Heat oil in a skillet over medium-high until shimmering. Brown the chicken, about 3 minutes per side. Place on paper towels.
4. Sauté the Mushrooms
In the same skillet, sauté mushrooms until browned, about 10 minutes. Add shallots, garlic, and thyme, cooking for 2 more minutes.
5. Create the Glaze
Pour in the Marsala mixture, boiling until reduced to a quarter. Whisk in butter and soy sauce until the sauce resembles heavy cream. Adjust seasoning and acidity with vinegar or lemon juice.
6. Finish the Chicken
Return the chicken to the skillet, coating with the sauce to warm. If the sauce separates, add water to emulsify.
7. Serve
Place chicken on a warm plate, topped with sauce and garnished with parsley.
Use a combination of wild mushrooms, such as chanterelles, morels, or shiitake, for a varied texture and flavor profile.
While cremini mushrooms are wonderful, you can add variety by using a mix of wild mushrooms like shiitake, oyster, or chanterelles. Each type of mushroom will contribute a unique flavor and texture.
Swap chicken for thinly sliced veal cutlets, following the same pan-searing technique and sauce creation.
For an extra layer of flavor, render some chopped bacon or pancetta at the beginning and use the fat to cook the chicken and mushrooms.
Add heavy cream to the Marsala sauce to create a richer, creamier sauce.
Use high-quality chicken breasts and a decent bottle of dry Marsala wine from a wine shop. Fresh cremini mushrooms should be firm and free from blemishes.
Use a heavy-bottomed pan and ensure it is hot before adding oil. Cook chicken in batches to avoid overcrowding.
Use Marsala wine to deglaze the pan, scraping up the fond to incorporate into the sauce.
Finish the sauce with a knob of cold, unsalted butter off the heat for a smooth, emulsified sauce.
Butterfly or pound chicken breasts to an even thickness for even cooking. Season generously before dredging in flour.
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