How to Make Chicken Marsala with Mushrooms like Lidia Bastianich
Chicken Marsala is a classic Italian-American dish that features thin chicken cutlets cooked in a rich sauce of Marsala wine and mushrooms. It's easy to make at home and perfect for a weeknight dinner or a special occasion. Lidia Bastianich, the renowned chef and cookbook author, has a simple and delicious recipe for chicken Marsala that you can follow along.
Here are the ingredients you'll need for four servings:
3 cups thinly sliced trimmed mushrooms, such as shiitake, fresh porcini, or white
1/2 cup dry Marsala wine
1 cup chicken stock or canned reduced-sodium chicken broth
2 tablespoons chopped fresh Italian parsley
Here are the steps to make it:
Season both sides of the chicken breasts lightly with salt and pepper. Dredge them in flour to lightly coat both sides and tap off any excess flour.
Heat the olive oil and 2 tablespoons of the butter in a large, heavy skillet over medium heat until the butter is foaming. Add as many of the chicken breasts as fit without touching and cook until golden brown on the underside, about 3 minutes. Flip and cook until the second side is lightly browned, about 2 minutes. Remove from the pan and repeat with the remaining chicken breasts, adding more oil to the pan if necessary. Remove all chicken breasts from the pan when browned and drain on paper towels.
Drain the fat from the skillet and return the pan to the heat. Add 2 tablespoons of the remaining butter and, when it is melted, stir in the shallots. Cook, stirring, until wilted, about 3 minutes. Scatter the mushrooms into the pan, season them lightly with salt and pepper and cook until the mushrooms are lightly browned, about 4 minutes. (If the mushrooms begin to give off liquid, you'll have to wait for that to evaporate before the mushrooms begin to brown.)
Pour in the Marsala, bring it to a boil and cook until the Marsala is slightly syrupy, about 3 minutes. Add the remaining 4 tablespoons butter and pour in 1 cup chicken stock. Bring to a vigorous boil and season lightly with salt and pepper. Boil until reduced by half, then tuck the chicken breasts into the sauce. Cook, turning the chicken breasts in the sauce, until they are heated through and the sauce is thickened enough to lightly coat them, about 3 minutes. If necessary, add small amounts of chicken stock as necessary to make enough sauce to generously coat the chicken breasts.
Swirl in the parsley and serve on hot plates, dividing the chicken breasts among the plates and spooning some of the sauce and mushrooms over each serving.
This recipe is adapted from Lidia's Italian-American Kitchen, by Lidia Bastianich. 248dff8e21