One Review
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jenkey on 6.28.2010
This was really good and easy to make. I think I could drink the sauce out of a glass. The kids loved it! Pairs well with rice and “crispy brussels sprouts”.
Chicken Marsala
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Description
Everyone I’ve made this chicken marsala for has loved it! This recipe is mushroom-free (since Rob doesn’t like them). Although some chefs would shudder, I use the Holland House cooking wine from the grocery store. It’s still delicious, and less expensive!
Ingredients
- 6 Tablespoons Butter, Divided
- 4 whole Chicken Breasts
- 2 cups Flour
- Salt
- Ground Black Pepper
- 1 whole Shallot, Chopped
- ¾ cups Marsala Wine
- 7 ounces, fluid Chicken Broth
Preparation
Cut chicken breasts in half lengthwise and pound thin. Dredge in flour that has been seasoned with salt and pepper. Melt 2 tablespoons butter in skillet, add chicken cutlets and fry over medium-high heat until browned on both sides. Remove from pan, keep warm. Add 2 more tablespoons butter to the pan and fry remaining chicken cutlets; remove from pan and keep warm while you make the sauce.
Melt one tablespoon butter in the same pan. Add chopped shallot and saute about 2 minutes. Add wine, stirring with a spatula and scraping the brown bits up from the bottom of the pan. Add chicken broth, bring to boil. Allow to boil until sauce thickens slightly. Reduce heat and stir in one more tablespoon of butter. Pour sauce over chicken cutlets. Enjoy!
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megn on 4.13.2010
I have made this recipe a few times (using whatever red wine I happen to have on hand) and my boyfriend and I love it! I hate mushrooms too, so while this may not be “real” chicken marsala, it has become a regular addition to our menu.