40 Minute Chicken Marsala

By zhanghengshuo

4 Person

60 Minutes

0 Calories

A great recipe for Chicken Marsala with tender chicken in a silky wine sauce full of mushrooms and shallots. This is a 40-minute feast anybody can make! The secret to the silky sauce in this Chicken Marsala is gelatin! It is easy to cook. This recipe ends up with tender chicken in a lovely wine, mushroom and shallot sauce over pasta. And it only took 40 minutes!

Ingredients

3 tbsp. butter
1 tsp. minced fresh thyme leaves, additional to garnish if desired
2 tsp. minced garlic
9 oz. medium shallots, minced
8 oz. cremini mushrooms
1/4 cup olive oil
1 cup all-purpose flour for dredging
1/2 tsp. course ground black pepper
1/2 tsp. salt
4 boneless skinless chicken cutlets
2 1/2 tsp. unflavored gelatin
3/4 cup good quality chicken or beef stock
1 1/4 cups good quality Marsala wine

Method

01

Combine wine and stock in a large measuring cup. Sprinkle the gelatin all over the surface and set aside.
02

Use a meat mallet, a rolling pin, or a strong wine bottle to pound the chicken cutlets until they are no more than 1/4” thick. Sprinkle salt and pepper over both sides of each cutlet. Dredge each cutlet in flour on both sides and set aside.
03

Slice the mushrooms thinly (I use a food processor with the slicer blade attached) and set by the stove. Mince the shallots and set them by the stove too. (Tip: I slice my shallots in the food processor and then finish mincing by hand.)
04

Heat oil in a large skillet over medium-high heat until it is simmering but not smoking. If your skillet will not fit all the chicken, work in batches. Add the chicken to the oil and cook about 3 minutes on each side until the chicken is cooked through and brown on both sides.
05

Do not drain the oil. Add the sliced mushrooms and cook stirring quite frequently until the mushrooms have released their juices and browned well about 10 minutes. Add the minced shallots, garlic, and thyme and cook, stirring, until the shallots are translucent, about 2 more minutes. Add additional oil at any point if needed to prevent burning.
06

Pour the Marsala mixture into the pan with the mushrooms, making sure to scrape all the gelatin into the pan. Bring to a boil whisking until the liquid is reduced by half to three-quarters. Add the butter and continue to whisk constantly until the sauce comes together and takes on the consistency of heavy cream. Taste and add additional salt and pepper if you need it.
07

Return the chicken to the pan and spoon the sauce over them to warm them through. Serve over thick noodles such as Egg Pappardelle.

Related Tags

Chicken Recipes

Chicken Marsala Recipes

40 Minute Chicken Marsala

4.2

( By zhanghengshuo )

01 Information

Grade easy
Serving 4 servings
Prep Time 10 Mins
Cook Time 30 Mins
Total Time 60 Mins

02 Ingredients

3 tbsp. butter

1 tsp. minced fresh thyme leaves, additional to garnish if desired

2 tsp. minced garlic

9 oz. medium shallots, minced

8 oz. cremini mushrooms

1/4 cup olive oil

1 cup all-purpose flour for dredging

1/2 tsp. course ground black pepper

1/2 tsp. salt

4 boneless skinless chicken cutlets

2 1/2 tsp. unflavored gelatin

3/4 cup good quality chicken or beef stock

1 1/4 cups good quality Marsala wine

03 Method

Step 1

Combine wine and stock in a large measuring cup. Sprinkle the gelatin all over the surface and set aside.

Step 2

Use a meat mallet, a rolling pin, or a strong wine bottle to pound the chicken cutlets until they are no more than 1/4” thick. Sprinkle salt and pepper over both sides of each cutlet. Dredge each cutlet in flour on both sides and set aside.

Step 3

Slice the mushrooms thinly (I use a food processor with the slicer blade attached) and set by the stove. Mince the shallots and set them by the stove too. (Tip: I slice my shallots in the food processor and then finish mincing by hand.)

Step 4

Heat oil in a large skillet over medium-high heat until it is simmering but not smoking. If your skillet will not fit all the chicken, work in batches. Add the chicken to the oil and cook about 3 minutes on each side until the chicken is cooked through and brown on both sides.

Step 5

Do not drain the oil. Add the sliced mushrooms and cook stirring quite frequently until the mushrooms have released their juices and browned well about 10 minutes. Add the minced shallots, garlic, and thyme and cook, stirring, until the shallots are translucent, about 2 more minutes. Add additional oil at any point if needed to prevent burning.

Step 6

Pour the Marsala mixture into the pan with the mushrooms, making sure to scrape all the gelatin into the pan. Bring to a boil whisking until the liquid is reduced by half to three-quarters. Add the butter and continue to whisk constantly until the sauce comes together and takes on the consistency of heavy cream. Taste and add additional salt and pepper if you need it.

Step 7

Return the chicken to the pan and spoon the sauce over them to warm them through. Serve over thick noodles such as Egg Pappardelle.

04 Author