martha stewart's chicken marsala recipe

Name: Martha Stewart's Chicken Marsala Recipe
Prep time: 25 min
Cook time: 30 min
Yield: 4
Cuisine: Italian
Ingredients: 3/4 cup(s) all purpose flour; 2 tablespoon(s) salt, course; 1/2 teaspoon(s) black pepper, freshy ground; 4 - chicken breast, boneless skinless halves (about 5 ounces each), butterflied; 3 tablespoon(s) olive oil, extra virgin; 2 tablespoon(s) butter, unsalted; 10 ounce(s) mushrooms, fresh sliced; 2 cup(s) sweet marsala wine; 1 clove(s) garlic, finely minced; 3 tablespoon(s) freshly squeezed lemon juice (of 1 lemon); 2 tablespoon(s) butter, unsalted; 2 tablespoon(s) parsley, italian chopped parsley

36 Pinches

Elizabeth Hatfield

Bolton, MA

Updated on Mar 7, 2014

Marsala is an Italian fortified wine available in dry, semisweet, or sweet varieties, often used in Italian dishes. Chicken Marsala is a classic Italian dish that's quick and easy to prepare. Martha calls it a "quick cook." And don't forget the mushrooms!

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prep time 25 Min

cook time 30 Min

method Saute

yield 4 serving(s)

Ingredients

3/4 cup all purpose flour
2 tablespoons salt, course
1/2 teaspoon black pepper, freshy ground
4 - chicken breast, boneless skinless halves (about 5 ounces each), butterflied
3 tablespoons olive oil, extra virgin
2 tablespoons butter, unsalted
10 ounces mushrooms, fresh sliced
2 cups sweet marsala wine
1 clove garlic, finely minced
3 tablespoons freshly squeezed lemon juice (of 1 lemon)
2 tablespoons butter, unsalted
2 tablespoons parsley, italian chopped parsley

How To Make martha stewart's chicken marsala recipe

Step 1

Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm

Step 2

Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
Step 3

Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.
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