Chicken Or Veal Marsala Recipe
Make Chicken Or Veal Marsala Recipe in just 40m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Main
Finishing & Seasoning
Method
Main
Prepare the meat
If using whole chicken breasts, slice horizontally to make 4 cutlets (or gently pound to 1/4-inch thickness between plastic wrap). Pat each piece dry with paper towels. Season both sides with 1 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder.
Dredge
Place the flour in a shallow dish. Lightly dredge each seasoned cutlet in the flour, shaking off excess. Set floured cutlets on a plate while you heat the pan.
Brown the cutlets
In a large skillet over medium-high heat, add 2 tbs olive oil and 1 tbs butter. When hot and shimmering, add 2 cutlets (do not crowd). Cook 2–3 minutes per side until golden brown and cooked through (internal temp for chicken 165°F / 74°C; veal slightly less). Transfer to a warm plate and tent with foil. Repeat with remaining 1 tbs butter and 2 tbs oil and the remaining cutlets. Keep cutlets warm on the plate.
Sauté shallots and mushrooms
Reduce heat to medium. Add the sliced shallot to the same skillet and sauté 1–2 minutes until softened and translucent, scraping up browned bits. Add the sliced mushrooms and cook 4–6 minutes until they release their liquid and start to brown. Season lightly with a pinch of salt and pepper.
Deglaze with Marsala
Carefully pour in 1 cup of Marsala wine to deglaze the pan (stand back slightly to avoid flare-ups). Use a wooden spoon to scrape up any browned bits from the bottom of the skillet. Allow the wine to simmer and reduce for about 2–3 minutes.
Build the sauce
Add 1 cup chicken stock and the remaining 2 cups Marsala wine (add in two batches if you prefer a less-alcoholic, milder sauce). Bring to a gentle simmer and reduce the liquid by about half, approximately 6–8 minutes. Taste and adjust seasoning.
Finish with cream and return cutlets
If using, stir in 2 tbs heavy cream and simmer 1 minute to incorporate. Return the browned cutlets and any accumulated juices to the skillet. Spoon sauce and mushrooms over the cutlets and simmer gently 2–3 minutes to heat through and meld flavors.