THE yuletide is approaching and it will be chicken period. But to many, the normal fried chicken is already tiring and boring. If you are in this position and looking for ways to make chicken a little less boring, try the Chicken Marsala with the classic creamy, savory sauce paired with some steamed vegetables or a side dish for a complete meal.
Chicken Marsala is a simple dish of boneless chicken that’s been pounded thin, breaded and sautéed, then served with a Marsala-wine sauce, a classic of Italian-American cuisine which is easy to cook and goes well with pan-broiled Broccolini or creamy mashed potatoes.
Ingredients
1/2 c. all-purpose flour
8 chicken cutlets or 4 chicken breasts, sliced in half (about 1.5 lbs)
Kosher salt and freshly ground black pepper
2 tablespoon canola oil
2 tablespoon unsalted butter
1 (8-ounce) package sliced mushrooms
1/3 c chopped onion (about 1/2 small onion)
2 chopped cloves garlic
1/2 c. dry Marsala wine
3/4 c. chicken stock
1/2 c. heavy cream
tablespoon fresh thyme, plus more for garnish
How to cook
STEP 1
Place flour in a shallow bowl, then use a meat tenderizer or the bottom of a sturdy cup to pound chicken to about 1/4 inch thick
Season with salt and pepper
Dredge chicken in flour, turning to coat all sides.
Heat oil in a medium skillet over medium-high heat
Cook chicken in batches, turning once, until golden brown in three to four minutes
Transfer to a plate and tent to keep warm.
Reserve skillet
STEP 2
Pour off oil from skillet
Melt butter in skillet over medium heat, add mushroom and onions then season with salt and pepper.
Cook, stirring occasionally, until tender in about five to seven minutes
Add garlic and cook, stirring until fragrant comes out in two to three minutes
Add wine, stock, cream and thyme, then simmer while stirring occasionally until thickened in about 14 to 16 minutes
Season with salt and pepper
Return chicken to pan and toss to coat
Serve immediately garnished with thyme.
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