Chicken Marsala

Recipe by Executive Chef, Alexis Aquino

Ingredients

  • 4 cutlets of thin-sliced Chicken Breasts

  • Ground Black Pepper

  • All-Purpose Flour

  • 3 tablespoons Olive Oil

  • 1 stick unsalted Butter

  • ¼ cup chopped Shallots

  • 3 cups sliced Mushrooms

  • ½ cup Marsala wine

  • 1 cup Chicken Broth

  • ¼ cup chopped Fresh Parsley

Utensils

  • Cutting Board

  • Flour Dredger

  • Measuring Spoons and Cups

  • Chef's Knife

  • Sauté Pan

  • Large Frying Pan

  • Paper Towels

  • Tongs

  • Slotted Spoon

Cooking Instructions

  1. Season both sides of chicken lightly with salt and pepper.

  2. Dredge the chicken in flour to coat both sides lightly and tap off any excess flour.

  3. Heat the oil and 2 tablespoons of butter in a large frying pan over medium-high heat until butter is foaming.

  4. Place cutlets into pan and cook until golden brown on both sides.

  5. Remove from pan and drain on paper towels.

  6. Drain fat from skillet and return pan to the heat.

  7. Add 2 more tablespoons of butter, stir in shallots and sauté for about 3 minutes until they soften a little.

  8. Throw the mushrooms in the pan and season with salt & pepper, cooking them until lightly browned.

  9. Pour in Marsala, bring to a boil and cook until Marsala begins to reduce.

  10. Add the remaining 4 tablespoons of butter and pour in the chicken broth. Bring to a boil and reduce the sauce by a half.

  11. Turn the flame to medium-low, add the parsley and the cutlets and tuck them in the sauce until covered.

  12. Allow the cutlets a couple of minutes to be heated in the sauce. When serving, spoon mushrooms & sauce on top of the scallopine cutlets.