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1 1/2 lbboneless, skinless chicken breast
·freshly ground black pepper
·all purpose flour
2 Tbspbutter, unsalted
3 Tbspolive oil, extra virgin
1/2 cgood quality dry marsala wine
1/2 cchicken stock
2 Tbspsoft unsalted butter
How to Make Chicken Marsala
- Pound the chicken breasts to an even thickness of about 1/4". Pat the chicken pieces dry with a linen towel or paper towels.
- Season to taste with salt and pepper. Dip in flour to coat well, then shake off the excess.
- In a heavy 12 inch skillet, melt 2 tablespoons of the butter with the 3 tablespoons of olive oil over moderate heat. It will get foamy.
- When the foams subsides, add the chicken pieces and brown them for about 3 minutes on each side or until they are a nice golden color. Transfer them to a plate. (You may need to do a couple of batches to get all the pieces in the pan).
- Pour off most of the fat left in the skillet, but leave a thin film on the bottom. Add the wine and 1/4 cup of the chicken broth and boil the liquid over high heat for a minute or two while you scrape any browned bits clinging to the bottom or sides of the pan into the liquid.
- Return the chicken to the skillet, and cover it. Reduce the heat to low and simmer for 10 - 15 minutes, basting the chicken with the pan juices occasionally.
- To serve, transfer the chicken to a heated platter and set aside in a warmed oven. Add the remaining chicken stock to the sauce in the skillet and boil briskly, scraping any browned bits from the sides or bottom into the liquid. When the sauce has reduced and becomes a syrupy glaze, taste it for seasoning, adding more salt or pepper if needed. Remove the pan from the heat and stir in the 2 tablespoons of soft butter. Pour the sauce over the chicken and serve.
- OPTIONAL: You can add about a cup thinly sliced fresh mushrooms during step 6. If so, increase the amount of stock in step 5 to 1/2 cup and add another tablespoon of Marsala.