Chicken Marsala is a classic Italian dish rich in history and flavor. Imported from Sicily and made from local grapes, Marsala is Italy's most famous fortified wine.
The twist to this recipe is that we’re going back to its roots. Nothing fancy, just what it was intended to be. The dish dates back to the 19th century, when it most likely originated with English families who lived in the western Sicily region, where Marsala wine is produced. Nothing fancy… just simple fare. Just like Aunt Josephine would have wanted it.
Salt and pepper the chicken breasts on both sides.
Dust the chicken breasts with flour.
Shake off the excess, and allow the chicken to rest for ten minutes.
Dust the chicken a second time.
Add one tablespoon of butter, and the olive oil to a pan over medium-to-medium high heat.
When the butter and oil are melted and incorporated, add the chicken breasts.
Chef’s Note: If you’re not using clarified butter, then wait until the foaming subsides before adding the chicken. Non-clarified butter contains water, and we want that to simmer off, before adding the chicken. Clarified butter does not contain any water, so you can add the chicken as soon as the butter melts into the oil.
Sauté the chicken about five minutes on each side, or until golden brown.
Transfer the chicken to a plate, cover, and reserve.
Add the two additional tablespoons of butter to the pan, and then add the shallots.
Sauté until fragrant, about 1 minute.
Add the mushrooms.
Sauté until most of the moisture evaporates, about 5 to 7 minutes.
Add the Marsala wine.
Use a wooden spoon to scrape up the brown bits (fonds), and incorporate them back into the sauce.
Add the chicken back to the sauté pan.
Lower the heat to low, and cook for about 30 minutes.
Chef’s Note: After 30 minutes, the chicken should be nice and tender
Chef's Note: Remove the chicken, and place on a serving plate.
Increase the heat to high, and reduce the sauce by half, about 6 to 7 minutes.
While the sauce in reducing add a bit of salt and pepper to season.
Chef’s Tip: Remember that seasoning is best accomplished while cooking; not at the end.
Remove from heat and add the remaining tablespoon of butter.