Chicken Marsala
- ⏱ 1 hour 5 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Chicken cutlets are dredged, browned, and served with mushrooms in a reduced Marsala pan sauce.
Adapted from Serious Eats.
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This recipe, inside the app
Two phones, one plan. Tap a step on either phone and watch it tick on the other — that's the live sync, right here in your browser:
Chicken Marsala
0/0
COOK 1COOK 2
1Pound the chicken
2Slice the mushrooms
Stem and thinly slice the mushrooms
3Plate and serve
+ 20 more steps in the app
Chicken Marsala
0/0
COOK 2COOK 1
1Pound the chicken
Pound the chicken cutlets about 1/2 to 1/4 inch thick
2Slice the mushrooms
3Plate and serve
+ 20 more steps in the app
Ingredients
- 1 1/4 cup Marsala wine
- 3/4 cup chicken stock
- 1 packet unflavored gelatin
- 4 boneless skinless chicken cutlets (pounded about 1/2 to 1/4 inch thick)
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1 cup all-purpose flour
- 1/4 cup extra-virgin olive oil
- 10 oz cremini mushrooms (stemmed and thinly sliced)
- 4 medium shallots (minced)
- 2 medium garlic cloves (minced)
- 1 tsp fresh thyme leaves (minced)
- 3 tbsp cold unsalted butter (cut into cubes)
- 1 tsp soy sauce
- white wine vinegar, to taste
- fresh parsley, to taste (minced)
The full plan
Split between two cooks — each step says who's on it.
1. Pound the chicken COOK 1
- Pound the chicken cutlets about 1/2 to 1/4 inch thick
2. Slice the mushrooms COOK 2
- Stem and thinly slice the mushrooms
3. Mince the shallots COOK 1
- Mince the shallots
4. Mince the garlic COOK 2
- Mince the garlic cloves
- Mince the fresh thyme leaves
5. Cube the butter COOK 2
- Cut the cold unsalted butter into cubes
6. Bloom the gelatin COOK 1
- In a mixing bowl or large measuring cup, combine the Marsala wine and chicken stock and sprinkle the gelatin all over the surface, Set aside
7. Mise en place COOK 2
- Prep parsley: mince
8. Season the chicken COOK 1
- Season the chicken cutlets all over with kosher salt and freshly ground black pepper
9. Brown the chicken COOK 1
- Pour a roughly 1/2-inch layer of flour into a wide, shallow bowl, Dredge each cutlet in flour, tap off the excess, and transfer to a clean plate
- In a large skillet, heat the extra-virgin olive oil over medium-high heat until shimmering
- Add the chicken and cook, turning once, until browned on both sides, about 3 minutes per side
- Using a slotted spatula, transfer to paper towels to drain
10. Make the sauce COOK 1
- In the same skillet, add the mushrooms without draining the remaining oil and cook, stirring frequently, until they have released their juices and browned well, about 10 minutes
- Add the shallots, garlic, and thyme and cook, stirring, until the shallots are translucent, about 2 minutes
- Add more oil if the pan seems too dry at any point
- Pour the Marsala mixture into the pan, making sure to scrape in all the gelatin
- Bring to a boil, whisking and scraping up any browned bits from the bottom of the pan, until the liquids are reduced by about three-quarters
🤝 Cook 2 hands over the marsala mixture.
11. Emulsify the sauce COOK 1
- Add the butter and soy sauce and whisk constantly until emulsified and the sauce takes on the consistency of heavy cream
- Season the sauce with kosher salt and freshly ground black pepper
- Taste the sauce and adjust with a small amount of white wine vinegar, as needed
🤝 Cook 2 hands over the butter.
12. Warm the chicken COOK 1
- Return the chicken cutlets to the pan, swirling to bathe them in the sauce and warm them through
13. Plate and serve BOTH
- Transfer the chicken to a warmed serving plate, spooning sauce all over
- Garnish with the fresh parsley and serve
See it in action
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Cook this with your co-chef
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