Recipe by MsKittyKat
This is an excellent "impress the boss" type of recipe and its very, very easy. I serve this with rice, but you could serve it with pasta, and a green salad.
Top Review by olivers1999
Great basic recipe, but I did it a little differently. I use butter with fresh chopped sage to brown the chicken. I use shallots instead of onion - and I chop it on the cutting board that has the flour from chicken dredging on it, so the shallots get a dusting with flour (then I don't need any flour later to thicken the sauce). I use twice the butter/broth/dry marsala so I get plenty of it for rice later. The Sage Brown Butter really adds a distinctive taste that I will always use with chicken marsala. This is a great recipe for leftovers.
- 3 whole boneless chicken breasts, with skin cut in half or 2 1⁄2 lbs boneless chicken thighs
- 1 1⁄2 tablespoons olive oil
- 3 1⁄2 tablespoons unsalted butter
- 1 onion, sliced thin
- 3⁄4 lb mushroom, sliced thin
- 1⁄2 cup marsala
- 1 cup chicken broth
- 2 tablespoons minced fresh parsley leaves
Directions See How It's Made
- Pat chicken dry and season with salt and pepper.
- In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot and brown chicken in 2 batches, transferring to a plate as browned.
- Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated.
- Add Marsala and cook mixture, stirring, until Marsala is almost evaporated.
- Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes.
- Transfer chicken to a platter.
- Simmer mushroom sauce until liquid is reduced to about 1/2 cup.
- Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated.
- Spoon mushroom sauce around chicken and sprinkle with parsley.