Classic Chicken Marsala with Shiitake Mushrooms
Most of us have that bottle of Marsala wine stored away that was served once as an aperitif then shoved into the cabinet and forgotten about. If you fall into that category alongside me, then this recipe will help bring that bottle right back to the front. The classic chicken Marsala typically calls for using only white button mushrooms, but here we add in the shiitake variety for a different texture and flavor. Keep in mind, just because there's Marsala in this dish doesn't mean you can't serve this meal up with a delicious, versatile Pinot Noir.
Ingredients: (Serves 4-6)
- 1-1/2 pounds chicken cutlets
- Salt and pepper to taste
- 1/2 cup flour
- 6 tablespoons butter
- 6 tablespoons olive oil
- 4 ounces white button mushrooms, sliced
- 4 ounces shiitake mushrooms, sliced
- 2 tablespoons minced shallots
- 1 clove garlic, minced
- 1/2 cup Marsala wine
- 1/2 cup chicken stock
- Fresh parsley, garnish
Start by seasoning the chicken with salt and pepper. Dredge slices in the flour while heating 1 tablespoon of butter and 2 tablespoons of olive oil in a pan together.
Cook cutlets to a golden brown, about 4-5 minutes on each side. Once chicken is done transfer to a plate and set aside.
Add an additional tablespoon of butter and 2 tablespoons of oil to the hot pan. Cook mushrooms until browned. The mushrooms will absorb most of the liquid in the pan, so stir occasionally to prevent sticking.
Remove mushrooms from pan and lay over the chicken. Add the remaining olive oil to the pan and heat. Add in shallots and garlic, heating for about 1 minute. Then add the Marsala and stock with the remaining 2 tablespoons of butter. Scrape the brown pieces up from the pan and cook until sauce becomes thick and gravy-like.
Return the chicken and mushrooms to the pan, heating thoroughly.
Remove to a serving platter and garnish with fresh parsley to serve family style.
This is such a simple, yet elegant dish that can easily be prepared for a weeknight meal. Enjoy!