Chicken Marsala is a signature Italian dish, and it's back as a staple in my weeknight dinner rotation now that fall is in the air. It doubles as an impressive (but easy) meal for company as well! I like to serve it with soft polenta which tastes delicious soaked in the Marsala sauce, along with some crunchy green veggies like string beans or broccoli, to vary the textures. While the recipe will hold up fine without the fresh rosemary, it adds depth of flavor, so it's worth buying; it will stay good in the fridge for up to 10 days.
1 ½ pounds boneless chicken breasts
All-purpose flour, for dredging
Freshly ground black pepper
2-3 TB unsalted butter
3 TB extra virgin olive oil
1 large shallot, minced (¼ cup)
2 garlic cloves, minced (2 tsp)
4 ounces mushrooms, thinly sliced
½ cup sweet Marsala wine
¾ cup low sodium chicken stock
1 fresh rosemary sprig
2 TB parsley minced, for garnish
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a mallet or rolling pin until they are about ¼ inch thick. Pat dry and season generously with salt and pepper. Put some flour in a shallow platter and dredge the chicken on both sides, shaking off the excess.
In a large pan, heat 1 tablespoon of the butter and 1 tablespoon of oil over medium-high heat. When the pan is nice and hot, add 4 pieces of chicken and cook until golden brown, about 2-3 minutes per side. Transfer the cutlets to a plate and cover loosely with foil. Add another tablespoon of butter and tablespoon of oil, and cook the remaining cutlets until browned. Transfer to the plate and set aside.
Add 1 tablespoon of oil to the pan. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Then add the mushrooms, season with salt and pepper, and saute until tender and the juices evaporate, about 3-5 minutes. Add the Marsala wine. Bring to a boil and reduce to simmer until Marsala reduces by half. Add the broth and the rosemary sprig, bring to a boil, and then simmer until reduced by half.
Remove the rosemary sprig and return the chicken to the pan along with the pan juices. Cook until heated through, turning to coat. Stir in the remaining tablespoon of butter, if desired, to thicken the sauce. Taste, add more salt and pepper as desired, and garnish with parsley.