Chicken Marsala (Recipe 81 of 125)

Photo from Cook's Country

I've probably made 50 Chicken Masala recipes. I can most definitely make one without a recipe. Still, I like to try different recipes to see if one is ever better than another. The bottom line is this, I like the masala flavor, so it's hard to say if one's better than another. 

Cook's Country - which is part of the Cook's Illustrated. Usually Cook's Illustrated recipes have a thousand steps to them, and it's always worth it. This recipe had normal steps. 

This is a solid recipe. I wouldn't change a thing about it. And I'll add it to my list of chicken masala recipes. 

Chicken Marsala

Recipe from Cook's Country

Serves 4

• 5 thin cut boneless, skinless chicken cutlets
• 1/4 c flour
• 2 T vegetable oil
• 3 T unsalted butter
• 1/2 small onion, chopped fine
• 8 oz button mushrooms, quartered
• 1 clove garlic, minced
• 3/4 c marsala wine
• 1/2 c low sodium chicken broth
• 2 tsp lemon juice
• 1 T minced fresh parsley

Pat cutlets dry and season with salt and pepper. Dredge in flour to coat; shake off excess. Heat 1 T oil in large nonstick skillet over high heat until smoking. Add 4 cutlets and cook until golden brown, 2 21/2 minutes per side. 

Transfer to a plate and cover with aluminum foil. Repeat with remaining cutlets.

Heat 1 T butter in empty skillet over med-high heat until foaming. Cook onion and mushrooms until browned, about 5 minutes. Add garlic and cook until fragrant; about 30 seconds. Transfer to a med bowl and cover with foil. 

Add marsala wine and broth to empty skillet, bring to a boil over high heat and cook until reduced by 1/2c, about 5 minutes. Reduce heat to medium-low, return chicken and accumulated juices to skillet and turn chicken to heat through, about 1 minute. 

Transfer to serving platter. Off heat whisk in remaining butter and lemon juice. Pour over chicken and sprinkle with parsley.