RCI-MT.004.0209.001
Chicken Marsala (Jpfan01)
Submitted by Jpfan01 I love Chicken Marsala. I had it a couple times at a local Italian restaurant and decided I could do it myself. The only thing I was never really fond of in the recipe was how thick and syrup like the sauce was.
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- 1 unit
- 1/2 Cup
- Sliced/Chopped Onions1/3 cup
- 3/4 Cup
- 1/4 Cup
- 2 Tablespoons
- of Garlic diced.2-3 Cloves
- 1/2 teaspoon
- 1-2 Tablespoons
- and 1/2 Tablespoons Red Wine Vinegar1 unit
- 1/2 Tablespoon
- 1 Tablespoon
- 2 tablespoons
- 1/2 Tablespoon
- Splash of Whipping Cream1 unit
- Ground up parsley or parsley flakes.1 unit
Method
1
Remove the chicken breast from refrigeration and pat dry with paper towels, then slice horizontally into thin cutlets about 1/4-inch thick.
2
Season both sides of the chicken cutlets evenly with garlic powder, salt, and pepper (adjusting to taste).
3
Heat the butter in a large skillet over medium-high heat until foaming, then working in batches to avoid overcrowding, sear the chicken cutlets for 3-4 minutes per side until golden brown.
8 minutes
4
Transfer the cooked chicken to a plate and set aside.
5
In the same skillet, add the diced garlic and sliced onions, stirring frequently until softened and fragrant, about 3-4 minutes.
4 minutes
6
Deglaze the pan by pouring in the Marsala and sherry, scraping up any browned bits from the bottom with a wooden spoon, then simmer to reduce by half.
5 minutes
7
Stir in the beef stock, Worcestershire sauce, red wine vinegar, lemon juice, and sugar, mixing until well combined.
8
Return the chicken cutlets to the skillet and simmer gently for 8-10 minutes, allowing the flavors to meld.
9 minutes
9
Remove from heat and stir in the whipping cream until the sauce is smooth and creamy.
10
Taste and adjust seasoning with salt and pepper as needed, then transfer to a serving platter and garnish generously with ground parsley or parsley flakes.