Chicken Marsala – Printable Recipe

Ingredients

• 3 cups chicken stock
• 1 large shallot, finely chopped
• 1 teaspoon minced garlic
• 7 Tablespoons unsalted butter (divided)
• 10 ounces baby bella mushrooms, cleaned and chopped
• 8 ounces oyster mushrooms, cut off the large stem and chopped
• 10 sage leaves, finely chopped
• 1 cup flour
• 2 large or 4 small boneless skinless chicken breasts
• 2 Tablespoons extra virgin olive oil
• ¾ cup dry Marsala wine, plus 2 Tablespoons
• 1 cup heavy cream
• Squeeze of fresh lemon juice
• ½ pound dry linguine pasta

Instructions

1. Preheat oven to 200 degrees.
2. Boil chicken stock uncovered in a large, heavy bottomed sauce pan for approximately 20 minutes. (This should reduce down to about 2 cups of liquid.) On a separate burner, bring a pot of generously salted water to a boil. (You will use this to cook your pasta later.) You can get both of these started while you prep the rest of your ingredients.
3. Dry your chicken with a paper towel and place one breast between two sheets of plastic wrap. Using a meat mallet (the flat side, not the bumpy side) or a rolling pin, pound your chicken until it is about ¼ inch thick. If you are using 2 large pieces of chicken instead of 4 smaller pieces, slice the flattened piece in half after pounding it thin so that you have 4 pieces of chicken total. (If your chicken splits into a few pieces due to uneven pounding pressure, don’t fret! They will still cook-up fine and it doesn’t detract from the final result at all!) Set the prepared meat aside for now.
4. Heat 3 tablespoons of butter in a 12” skillet over medium heat. Add the shallot and cook, stirring occasionally with a spatula, approximately 1 minute until it starts to turn golden. Add the garlic and cook for 1 minute more, stirring regularly. Make sure the shallot and garlic do not start to burn. Add the chopped mushrooms and half of the sage. Season with a sprinkle of salt and pepper. Stir occasionally until all of the liquid released by the mushrooms has cooked off (approximately 5-7 minutes). Remove from heat and pour the mushroom mix into the pan with the chicken stock.
5. Pour your flour into a shallow bowl. Sprinkle your chicken pieces with a little salt and pepper and then dredge them in the flour. Set aside. Return the skillet you used to cook the mushrooms to the burner and heat over medium-high. Add 1 tablespoon of olive oil to the skillet and one tablespoon of butter. Stir it once the butter has melted and the pan is hot. Place 2 chicken pieces in the pan and cook until golden brown on the bottom (approximately 3 minutes). Flip the chicken pieces and cook until golden and just cooked through. Place the cooked chicken on a foil lined cookie sheet and place in your preheated oven to keep warm. Carefully wipe out the skillet with a paper towel if the remnants of the chicken are starting to burn. Add the other tablespoon of oil and butter to the pan and repeat the process with the remaining chicken pieces. Place the final cooked pieces of chicken on the cookie sheet in oven to keep warm.
6. At this time, the water you will use to cook the pasta should be at a rolling boil. Add your pasta and cook to al dente according to your package instructions. Continue with the recipe as you wait for the pasta to cook. When the pasta is at al dente, reserve ½ cup of the cooking liquid when you drain and set both the pasta and the liquid aside.
7. After the chicken is cooked and warming in the oven and while you are cooking your pasta, melt 2 additional tablespoons of butter in the skillet you used to cook the chicken. Add approximately 3 tablespoons of flour to the melted butter and whisk thoroughly to incorporate the two and make a thick, paste-like consistency. Cook your roux for about a minute until it starts to brown. Pour in ¾ of a cup Marsala and whisk well to incorporate the roux and scrape off any browned bits from the bottom and sides of the pan. (You don’t want any flour lumps.) After most of the Marsala has boiled off and all of the brown bits have been loosened, pour in the cream and whisk well. Now add the chicken broth/mushroom mixture and whisk to thoroughly incorporate all of the liquids. Lower the temperature to medium low and allow the sauce to come to a low boil, stirring occasionally. Once your sauce has thickened to the point where it coats the back of a wooden spoon (approximately 8 minutes for me), turn off the heat and add a squeeze of lemon juice, 2 tablespoons of Marsala, approximately 1 tablespoon of the reserved cooking liquid, and the remaining chopped sage, stirring well. If the sauce is too thick, add more of the reserved cooking liquid. If it’s too thin, return to a boil and cook to desired consistency.
8. Gently place the cooked chicken into the sauce and flip to coat both sides. Divide your drained pasta between 4 plates and arrange a chicken piece on top of each one. Generously ladle the Marsala and mushroom sauce over the chicken and pasta. Garnish with a tiny sprinkle of chopped sage and some freshly ground pepper. Enjoy!

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