An easy weeknight chicken dinner ready in less than 30 minutes, this chicken marsala recipe is sure to please.
The folks who created The Sopranos, also came out with a couple cookbooks, and the truth is they are absolutely FANTASTIC! The recipes are very similar to the classic family recipes that D.J’s Italian grandma has passed down to us, and the rest just look delicious.
One night, when D.J. and I were looking for something to cook together for our at home date night, we right away turned to this cookbook, and found a recipe inside for Veal Scaloppine Marsala – veal marsala. Since we didn’t have any veal, and veal is kind of hard to find, we decided to change it up, and cook it with chicken instead.
To my surprise, the chicken marsala was ready in less than 30 minutes. I though shoot, this recipe was quick and easy to put together, the ingredients are cheap, and not only does the chicken marsala taste delicious, it cooks QUICK, what a great weeknight dinner idea. Something different than the plain jane chicken dinner!
Chicken Marsala Recipe
Adapted From: The Sorpanos Family Cookbook
8 ounces chicken cutlets
salt and pepper
1/3 cup all-purpose flour
3 tbsp butter
2 tbsp olive oil
8 ounces baby bella mushrooms, trimmed and thinly sliced
1/2 cup dry marsala (you can find marsala in the same aisle as the olive oil and vinegar at the grocery store)
Place the chicken cutlets between two sheets of parchment paper (or plastic wrap). Using a meat pounder, or a heavy bottomed pan, gently pound chicken to about 1/4″ thick.
Add flour and salt and pepper to a shallow bowl, or a plate, and dip chicken cutlets in flour. Shake off any excess flour, and set on a metal rack, or a plate until ready to cook.
In a large skillet, met 1 tbsp of butter with 1 tbsp oil over medium heat. Add mushrooms and salt and pepper to taste. Cook, stirring often, until the mushrooms are tender and browned, about 10 minutes. Transfer mushrooms to a plate.
Add remaining 1 tbsp oil and 1 tbsp butter to the skillet. When the butter is melted, add chicken to the pan in a single layer. Cook until nicely browned on each side – about 3-5 minutes per side. Transfer cooked chicken to the plate with the mushrooms.
When all of the chicken has been browned, add the marsala to the skillet. Cook stirring and scraping up all the browned bits on the bottom until the wine is reduced and thickened – about 10 minutes. Add remaining 1 tbsp butter, and stir until melted.
Return chicken and mushrooms to the pan. Cook for another 3-5 minutes, turning the chicken in the sauce to warm through. Serve hot.