Chicken Marsala is a classic Italian chicken dish made with boneless chicken
breasts, mushrooms, and Marsala wine. Marsala is a rich brown fortified wine which is
made in western Sicily near the town from which it takes its name. Sweet Marsla is
probably best known as an ingredient in desserts, such as zabaglione. Dry Marsala is
morewidely used in Italian cooking, particularly in veal and chicken dishes.
4 skinless, boneless, chicken breasts
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 ounces mushrooms, sliced
1 shallot, finely chopped
3/4 cup dry Marsala wine
3/4 cup chicken broth
2 tablespoons unsalted butter
1/4 cup chopped parsley, divided
Place a chicken breast on a cutting board with the palm of your hand placed flat
on top of it. Using a large, sharp knife, cut the breast in half by slicing parallel to
the cutting board. Place a sheet of plastic wrap on a flat work surface.
Place one of the chicken cutlets on the plastic wrap and top with another sheet
of plastic wrap. Using a mallet, rolling pin, or bottom of a skillet, pound the
chicken so that it is evenly 1/2-inch throughout. Repeat for all the chicken
breasts. You will have 8 chicken cutets.
Put some flour in a shallow platterand season with salt and pepper; mix with a
fork to distribute evenly. Dredge both sides of the chicken cutlets in the
seasoned flour, shaking off the excess.
Heat the oil over medium-high heat in a large skillet.
Add the cutlets to the skillet and saute for 5 minutes on each side until golden.
Do this in batches if the pieces don't fit comfortably in the pan.
Remove the chicken to a large platter andset aside.
Lower the heat to medium; add the mushrooms and shallot.
Saute until the mushrooms are nicely browned, about 5 minutes; season with
salt and pepper. Pour the Marsala into the skillet; cook for 2-3 minutes.
Add the chicken broth and simmer 2-3 minutes to reduce the sauce slightly.
Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to
heat the chicken through. Stir in half of the parsley. Transfer the chicken and
sauce to a serving platter. Garnish with the remaining parsley before serving.
BUTTERMILK MASHED POTATOES
1. Peel 4 pounds of baking potatoes;
cut into 2-inch pieces. Bring potatoes
to a boil in a large saucepan of salted
water. Boil the potatoes for 20 minutes
or until tender. Drain. Return the
potatoes to the saucepan, reduce the
heat to low, and stir occasionally for 1-
2 minutes unti the potatoes are dry.
2. Mash the potatoes with a potato
masher. Stir in 3/4 cup warm
buttermilk, 1/2 cup warm milk, 1/4 cup
melted butter, salt and pepper.
(Makes 6 to 8 servings)