Of course we have all had Chicken Marsala in restaurants; it’s one of those ubiquitous staple of Italian-American cuisine. Today’s recipe is a good solid recipe, everything is well cooked and tasty. But overall, Chicken Marsala is a well-worn path to known flavors. This recipe executes everything well; especially the quick sear on the chicken before re-heating the cutlets in the sauce. Too often the flour coating turns gooey from too much time in the sauce. I can only give this recipe 3-1/2 stars; better than average (3-stars being average). In the end, there is no big-flavor payoff for the many steps.
Chris Kimball recommends spending a little extra for a moderately priced dry Marsala ($10 to $12 per bottle). You will use about two-thirds of the bottle. He also recommends serving this with some form of starch; potatoes, white rice, or buttered pasta.
Rating: 3-1/2 star.
How much work? Medium.
How big of a mess? Medium/High.
Start time 4:30PM. Dinner time 6 PM.
The original Cook’s Illustrated recipe is here. The recipe as I cooked it for this Thanksgiving is as follows:
2-1/4 cups dry Marsala wine
4 teaspoons unflavored gelatin
1-oz dried porcini mushrooms
4 (6-to-8-oz) boneless, skinless chicken breasts
Kosher salt and pepper
2 cups chicken broth
1/2 cup all-purpose flour
4 tablespoons plus 1 teaspoon vegetable oil
3-oz pancetta, cut into 1/2-inch pieces
1 pound cremini mushrooms, trimmed and sliced thin
1 shallot, minced
1 tablespoon tomato paste
1 garlic clove, minced
2 teaspoons lemon juice
1 teaspoon minced fresh oregano
3 tablespoons unsalted butter (cut into 6 pieces)
2 teaspoons minced fresh parsley
- Rinse porcini mushrooms, and add to medium-sized saucepan. Add 2 cups Marsala, and 4 teaspoons gelatin in with the porcini and set over high burner. When it comes up to a boil, reduce burner to medium-high and allow to vigorously simmer for 8 minutes until it has reduced by half.
- In the meantime, trim away any pockets of fat and cut each chicken breast in half crosswise. Next cut only the thick halves in half again, horizontally, creating all 3 cutlets of approximately the same thickness. Put cutlets between sheets of plastic wrap and gently pound so that they are an even 1/2″ thick. Put chicken in bowl and toss with 2 teaspoons Kosher salt and 1/2 teaspoon pepper. Allow to sit for 15 minutes.
- After the Marsala has reduced by half strain through a fine-mesh strainer and use a rubber spatula to press down and extract as much liquid as possible; throwing away the spent porcini.
- Empty the Marsala back into the saucepan, adding 2 cups chicken broth, and bring up to a boil. Lower burner to medium-high and allow to simmer for 10 to 12 minutes until it has reduced to 1-1/2 cups. Set liquid aside.
- While the liquid is reducing is Step 4, Add 1/2 cup flour to a pie plate and dredge one piece of chicken at a time if the flour. Gently shake to remove an excess flour. Set chicken onto a wire rack that is set over a sheet pan.
- Add 2 tablespoons vegetable oil to a 12″-regular skillet. Pre-heat over medium-high burner until it begins to smoke. Add 6 pieces of chicken to skillet, and reduce burner to medium. Cook the first side for 2 to 4 minutes until it turns golden brown. Flip chicken and continue cooking for 2 to 4 minutes until the second side turns golden brown. Remove cooked chicken to the wire rack.
- Repeat Step 6 with the remaining 6 pieces of chicken and another 2 tablespoons of vegetable oil.
- While the chicken cooks cut pancetta into 1/2″-pieces. Slice the crimini mushrooms thinly, and prepare shallot and garlic.
- Reduce burner to medium-low and add diced pancetta. Cook for about 4 minutes until brown and crisp; stirring occasionally and scraping the bottom to loosen and brown bits for the bottom of the skillet.
- Add crimini slices into skillet with pancetta, increasing burner to medium-high. Cook for about 8 minutes mushrooms begin to brown; stirring occasionally and scraping the bottom of the skillet.
- Use a slotted spoon to remove mushrooms and pancetta to a clean bowl.
- Add 1 teaspoon vegetable oil and minced shallot to skillet; cook for 1 minute until softened. Add tomato paste and minced garlic; cook for just 30 seconds.
- Begin to add your components back to the skillet. Add the reduced Marsala, 1/4-cup of Marsala from the bottle, 2 teaspoons lemon juice, 1 teaspoon minced fresh oregano. Bring up to a simmer, then add the chicken back to the sauce and allow to reheat for about 3 minutes; flipping halfway through to ensure both sides are hot.
- Remove cutlets to serving platter.Remove pan from burner and whisk in 3 tablespoons unsalted butter (cut into 1/2-tablespoon-sized-pieces) and 2 teaspoons minced fresh parsley. Add parsley and cremini mushroom mixture. Stir until mixed and adjust seasoning with salt and pepper according to taste. Spoon sauce over chicken and serve.