Pollo Marsala Recipe
Pan – fried tender chicken cutlets in a mushroom and sweet marsala wine sauce served over spaghettini.
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Ingredients
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Chicken
Marsala mushroom sauce
Pasta
Method
Chicken
- 1
Prepare and pound
Slice each chicken breast horizontally to make two thinner cutlets (or butterfly and pound) so you have 4 even cutlets about 1/4-inch thick. Pat dry with paper towels.
- 2
Season and dredge
In a shallow bowl whisk eggs with milk. In another shallow dish combine flour, 1 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder. Season both sides of each cutlet lightly with additional salt and pepper if desired, dip into the egg mixture, letting excess drip off, then dredge evenly in the flour mixture, pressing to adhere and shaking off excess.
- 3
Pan-fry
Heat 3 tbsp vegetable oil and 2 tbsp butter in a large skillet over medium-high heat until butter foams and oil shimmers. Add cutlets in a single layer (work in batches if necessary). Fry until golden brown and cooked through, about 3 minutes per side depending on thickness (internal temp 165°F/74°C). Transfer cooked cutlets to a plate and tent loosely with foil to keep warm.
Marsala mushroom sauce
- 4
Sauté aromatics and mushrooms
Using the same skillet with remaining browned bits, reduce heat to medium and add 1 tbsp butter and 1 tbsp olive oil. Add the minced shallot and sauté 1–2 minutes until softened. Add the minced garlic and cook 20–30 seconds until fragrant. Add the sliced mushrooms and cook, stirring, until they release liquid and begin to brown, about 5–7 minutes.
- 5
Deglaze with Marsala
Increase heat to medium-high, pour in 3 fl oz Marsala wine to deglaze the pan, scraping up any browned bits with a wooden spoon. Allow the wine to simmer and reduce by about half, 2–3 minutes, concentrating the flavor.
- 6
Build sauce
Add 1/2 cup chicken stock and bring to a gentle simmer. Let reduce slightly, about 2 minutes. Stir in 2 tbsp heavy cream and 1 tsp fresh thyme leaves. Simmer 1–2 minutes until the sauce slightly thickens. Taste and season with 1/2 tsp salt, 1/4 tsp black pepper and 1/2 tsp lemon juice to balance sweetness. If the sauce is too thin, simmer another minute; if too thick, add a tablespoon of stock.
- 7
Pasta
- 8
Cook spaghettini
Bring a large pot of water to a rolling boil and add 1 tbsp salt. Add 8 oz spaghettini and cook according to package directions until al dente (usually 6–8 minutes). Reserve 1/2 cup pasta cooking water, then drain the pasta.
- 9
- 10
Plate
Divide spaghettini between plates, place 1–2 chicken cutlets on top of the pasta and spoon generous amounts of the mushroom Marsala sauce over the chicken and pasta. Garnish with additional chopped parsley and serve immediately.
