Chicken Marsala/francese Recipe

butterfly and flatten

Slice each chicken breast horizontally to make two thinner cutlets (if breasts are thick). Place between two sheets of plastic wrap and pound gently with a meat mallet or heavy skillet to an even thickness about 1/4 inch. Trim any large fat pieces.

Pat chicken dry with paper towels. Season both sides evenly with 1 tsp salt, 1 tsp black pepper and 1/2 tsp garlic powder.

Set up dredging station: in a shallow bowl combine 1 cup flour. In a second shallow bowl whisk 2 eggs with 2 tbsp milk until blended. Dredge each cutlet in flour, shake off excess, dip in egg wash, then return to flour for a light double-coat. Shake off excess and place on a plate.

Heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 3 tbsp unsalted butter. When foaming subsides and butter is hot (but not burning), add chicken cutlets in a single layer without crowding — cook in batches if necessary.

Sear 2–3 minutes per side until golden brown and just cooked through (internal temperature ~160°F/71°C as they will finish in sauce). Transfer cooked cutlets to a warm plate and tent with foil.

Lower heat to medium. To the same pan with remaining brown bits, add the sliced mushrooms and cook, stirring occasionally, 4–5 minutes until they give up moisture and start to brown. Add minced shallot and 2 cloves minced garlic and cook 1 minute until fragrant.

Pour in 3 tbsp dry Marsala wine to deglaze the pan, scraping up browned bits with a wooden spoon. Let the wine simmer and reduce by about half (about 1–2 minutes).

Add 3 tbsp chicken broth and simmer another 1–2 minutes to reduce slightly. Stir in 2 tbsp heavy cream and 1 tbsp fresh lemon juice; simmer 1 minute to meld flavors.

Taste and season the sauce with 1/2 tsp salt and 1/4 tsp black pepper. If you like a silkier finish, whisk in 1 tbsp cold butter off the heat until emulsified.

Return the browned chicken to the pan, nestling cutlets into the sauce. Spoon sauce over each piece and simmer gently 1–2 minutes to heat through and finish cooking (internal temp 165°F/74°C). The addition of lemon and a touch of cream gives the Marsala a Francese brightness.

Sprinkle 1 tbsp chopped fresh parsley over the chicken. Serve immediately with lemon wedges on the side so diners can add extra brightness if desired.