Chicken Marsala

Name: Chicken Marsala
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Cuisine: American
Ingredients: 1 cup plus 3 tablespoons flour; ¼ cup extra-virgin olive oil, plus more, if needed; 2 pounds skinless, boneless chicken breasts, rinsed, trimmed, cut in half crosswise, and pounded flat; 2 pounds skinless, boneless chicken breasts, rinsed, trimmed, cut in half crosswise, and pounded flat; Salt and freshly ground pepper, to taste; Salt and freshly ground pepper, to taste; 4 tablespoons unsalted butter; 3 cloves garlic, minced; 10 to 12 ounces white mushrooms, sliced; ¾ cup Marsala wine; 1 (15½-ounce) can low-sodium chicken broth; 2 tablespoons chopped fresh parsley, sage, or thyme; 2 tablespoons chopped fresh parsley, sage, or thyme; 2 tablespoons chopped fresh parsley, sage, or thyme

Preparation info

Serves
4 to 6

Difficulty
Easy
Ready in
40 min

Appears in

Cooking with the Firehouse Chef

By Keith Young

Published 2005

About

This dish is also up near the top of the list of firehouse favorites. The key to its wonderful flavor is cooking the mushrooms until they’ve released most of their liquid, shrunk down, and turned dark brown.

Ingredients

1 cup plus 3 tablespoons flour
¼ cup extra-virgin olive oil, plus more, if n

Americas
United States
Main course

Method

Place the 1 cup flour in a shallow bowl. Heat ¼ cup oil in a large skillet, preferably cast iron, over medium-high heat. While the oil is heating, season the chicken breasts with salt and pepper and dredge them in the flour. Check to see if the oil is hot enough by dropping a pinch of flour into the pan; if the oil sizzles, it’s hot enough. Cook the chicken breasts in batches, turning once, for