I had forgotten how much I like chicken marsala. This recipe comes from Saveur and is delicious and easy! We had it with arugula but you could serve it with rice or pasta.
1 1⁄4 lb. chicken cutlets, pounded until 1⁄4″ thick, I used 2 boneless skinless breasts, pounded and sliced into cutlets
Kosher salt and freshly ground black pepper, to taste
1⁄3 cup plus 1 tbsp. flour
5 tbsp. olive oil
5 tbsp. unsalted butter
8 oz. white button mushrooms, I used cremini, baby portabella mushrooms
2 tbsp. minced shallots
1 clove garlic, minced
1⁄3 cup dry Marsala wine
1⁄3 cup chicken stock or more to taste
1 t. dijon mustard
1 T. chopped fresh chives
1 tbsp. finely chopped parsley, for garnish (optional)
Season chicken with salt and pepper and dredge in 1⁄3 cup flour. Heat 2 tbsp. oil and 1 tbsp. butter in a 12″ skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes. Transfer to a plate, and set aside. Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes. Transfer to plate with chicken, and set aside.
Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes. Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes. Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like.