#DINNERTONIGHT 👏🏻 Read on for an easy, classic CHICKEN MARSALA RECIPE. Also, get the low down on how to make chicken juicier + cook faster #onthesite (link in comments & profile)
1 1/2-2 lbs boneless, skinless chicken breasts
Flour, for coating chicken breasts
Salt and freshly ground pepper
5 tablespoons butter, divided
2 cloves garlic, minced
1 8-ounce package white button mushrooms, wiped clean and cut into 1/4″ slices
2 tablespoons neutral oil such as grapeseed (you can substitute olive oil)
1/2 cup Marsala wine
1/2 cup chicken broth
Juice of 1/2 a fresh lemon
Chopped fresh parsley
1. Pound chicken; see link! Dredge pounded cutlets in flour that has been seasoned generously with salt and freshly ground pepper, shaking off the excess.
2. Melt 2 tablespoons of butter in a large pan set over medium heat. Just as the butter begins to froth, add minced garlic. Swirl to coat the bottom of the pan and cook until the garlic is fragrant, 1-2 minutes. Add sliced mushrooms and sauté until they are cooked through. Use a slotted spoon to remove the mushrooms from the pan.
3. Add oil to the pan (which should still have some butter and garlic in it). Once the oil heats up — this should take less than a minute — add as many chicken breasts that will fit with space between them. Cook, untouched, for 2-3 minutes, until golden brown on one side. Flip and cook until the other side is golden brown, as well, and the breast is cooked through, about 2 more minutes. Remove chicken from pan and set aside; repeat with remaining chicken breasts. If you have to do this in batches and the pan starts burning, add a little more oil as necessary.
4. Once all the chicken has been cooked and set aside, add marsala wine, broth, and lemon juice to the pan. Swirl and scrape to pull up all the bits that have stuck to the pan. When the sauce has reduced by about one-third, swirl in remaining 3 tablespoons of butter. As soon as it has melted, return chicken and mushrooms to pan just to heat through, 1-2 minutes. Spoon the sauce over the chicken and remove from the heat. Finish with chopped parsley; taste the sauce and adjust seasoning.