Chicken Marsala is often pushed toward cream, but it works better when the wine and mushrooms lead. Brown the mushrooms hard, reduce dry Marsala until it smells round instead of raw, then finish with a little butter for body.
The dish has Sicilian roots through the wine and an Italian American shape through the chicken cutlet. We keep both in view without pretending this is a regional farmhouse recipe.
Set servings and units first. You can change them anytime.
Season the chicken with salt and pepper. Dredge lightly in flour and shake off the excess.
Heat 2 tbsp olive oil in a wide skillet over medium-high heat. Cook the cutlets 2 to 3 minutes per side, then move them to a plate.
Add the remaining oil and the mushrooms. Cook 6 to 8 minutes until browned and the pan looks mostly dry.
Add the shallot and 1 tbsp butter. Cook 2 minutes, then pour in the Marsala and simmer 4 minutes.
Add the stock and simmer 3 minutes. Return the chicken to the pan and cook 2 minutes more, turning once.
Turn off the heat and swirl in the remaining 2 tbsp butter. Finish with parsley and serve.
You made Chicken Marsala. Time to eat.
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Use dry Marsala, not sweet. Sweet Marsala can make the sauce taste flat once it reduces.
Six Italian regions. Nothing reformulated. Imported direct.
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