🍄 Chicken Marsala

4 servings · prep 15 min · cook 25 min

Ingredients

• 4 chicken breasts, sliced into cutlets
• 300 g mushrooms, sliced
• 250 ml Marsala wine (or Madeira)
• 200 ml chicken stock
• 1 shallot, 2 garlic cloves
• 60 g butter, flour for dusting
• Parsley, salt, pepper

Method

1. Flatten the cutlets to 1 cm, season and dust with flour, tapping off the excess.
2. Brown them 3 min per side in butter, then set aside.
3. Fry the mushrooms over high heat WITHOUT salting them at first: salted too early they release water and boil instead of browning.
4. Add the shallot and garlic, then deglaze with the Marsala, scraping the bottom.
5. Reduce by half, add the stock and reduce 5 min more.
6. Return the chicken, whisk in the remaining butter off the heat, and scatter parsley.

Adapted from Laura in the Kitchen (YouTube)

Open this recipe in Fogar — shopping list, pantry, weekly menu