- 4 pieces of boneless, skinless chicken breasts
- 1 cup of flour
- 1/2 cup Marsala cooking wine
- 1/2 cup chicken stock
- 1/4 cup sherry
- 8 ounces of mushrooms, sliced
- 1/2 cup vegetable oil
- 2 tablespoons butter
- 2 tablespoons heavy cream or half and half
- Fresh chopped parsley or oregano
Preparing The Chicken
- Butterfly the chicken breasts. Chicken marsala is made with thin pieces of chicken that taste delicious breaded and lightly fried. Most chicken breasts are an inch or two thick, so it’s necessary to butterfly them. To do this, lay a breast on a cutting board. Use a sharp knife to slice it in half lengthwise, stopping about 1⁄2 inch (1.3 cm) from the other side. Open the halves of the breast; as you can see, you now have a “butterfly”-shaped piece of chicken that will cook much more quickly than a regular breast. It’s no big deal if you slice all the way to the other side, and end up with separated “butterfly wings.”
If you have breasts that are already sliced thin, skip this step.
- Pound the chicken breasts. Place the chicken pieces on a cutting board. Lay a piece of plastic wrap over them. Use a mallet, a meat tenderizer or the bottom of a heavy glass to pound the pieces until they are each about 1/4-inch thick.
- Season the chicken. Sprinkle salt and pepper over each piece of chicken. Turn the pieces over and sprinkle them on the other side. If you wish, add a pinch of cayenne pepper to spice things up a little
Frying The Chicken
- Dredge the chicken in flour. Place the flour in a shallow bowl. Dredge each piece of chicken on both sides so that they get entirely coated. Place the chicken pieces on a plate and prepare to fry them.
- Heat the oil. Pour oil into a cast iron skillet, dutch oven, or another heavy frying pan. Place the pan over medium high heat to heat the oil. Add a little more oil if necessary; it should rise up the sides of the pan by about 1⁄4 inch (0.6 cm), but not enough to submerge the pieces of chicken.
- Fry the chicken. When the oil is hot, lay a few pieces of chicken into the pan. Let them fry on the first side for about 4 minutes, then use tongs to flip them over and fry them on the other side for another 4 minutes. The chicken should be cooked through and golden brown when you remove it from the pan to drain on a plate lined with paper towels. Continue frying the remaining pieces of chicken in this manner.
- Place the cooked chicken on a serving platter. Cover it with aluminum foil to keep it warm while you make the mushroom sauce.
- Pour out the excess oil. If a lot of frying oil is left in the pan, pour it out before making the sauce.
- Melt the butter. Reduce the heat to medium and add the butter to the pan. Let it heat until the butter is completely melted.
- Cook the mushrooms. Place them in the pan and sauté them in the melted butter. Once they become brown on one side, flip them to the other side and keep cooking for a few more minutes. Season the mushrooms with some salt and pepper.
- Deglaze the pan. Add the chicken stock, marsala, and sherry to the pan. Scrape the bottom of the pan to loosen the mushrooms. Let the liquids cook down and thicken a little. Let it simmer for about 5 minutes, then add the cream and keep simmering for another 3 minutes.
- Serve the mushroom chicken marsala. Remove the aluminum foil from the cooked chicken. Pour the mushroom sauce over the chicken. Garnish with pieces of fresh parsley and serve hot.