Chicken Marsala with Mushrooms

Instructions

1. Step 1

   Pound the chicken cutlets to an even 1 cm thickness. Season both sides with ⅝ tsp (4 gr) salt and 1 gr black pepper.

   Ingredients used: 1.0 gr Black Pepper, 4.0 piece Chicken Breast, 4.0 gr Salt

   Cookware: cutting board, Meat mallet

2. Step 2

   Place the flour in a shallow bowl. Dredge each cutlet on both sides, shake off excess flour, and discard any flour left after contact with the raw chicken.

   Ingredients used: 60.0 gr All-Purpose Flour

   Cookware: Shallow bowl, tongs

3. Step 3

   Heat the olive oil and 1 tbsp (15 gr) butter in a large skillet over medium heat. Cook the cutlets in batches until golden and their thickest part reaches 74°C, about 3–4 minutes per side, then transfer them to a clean plate.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Olive Oil, 15.0 gr Unsalted Butter

   Cookware: plate, skillet, tongs

4. Step 4

   Add the mushrooms to the skillet and cook over medium heat until browned and their released moisture has mostly evaporated.

   Timer: 6 min (fixed)

   Ingredients used: 340.0 gr Cremini Mushroom

   Cookware: skillet, wooden spoon

5. Step 5

   Add the shallot, garlic, ⅜ tsp (2 gr) salt, and 1 gr black pepper. Cook over medium heat until fragrant and the shallot softens.

   Timer: 2 min (fixed)

   Ingredients used: 1.0 gr Black Pepper, 2.0 piece Garlic, 2.0 gr Salt, 1.0 piece Shallot

   Cookware: skillet, wooden spoon

6. Step 6

   Pour in the Marsala wine and scrape up the browned residue from the skillet. Simmer over medium heat until reduced by about half.

   Timer: 4 min (fixed)

   Ingredients used: 180.0 ml Marsala Wine

   Cookware: skillet, wooden spoon

7. Step 7

   Add the chicken stock and simmer over medium heat until the sauce is lightly thickened and reduced by about one-third.

   Timer: 6 min (fixed)

   Ingredients used: 180.0 ml Chicken Stock

   Cookware: skillet, wooden spoon

8. Step 8

   Reduce to low heat and whisk in 2 ¼ tbsp (30 gr) butter until the sauce is smooth and glossy.

   Timer: 1 min (fixed)

   Ingredients used: 30.0 gr Unsalted Butter

   Cookware: skillet, whisk

9. Step 9

   Return the cooked chicken and any accumulated juices to the skillet. Turn the cutlets in the sauce and heat gently over low heat.

   Timer: 2 min (fixed)

   Cookware: skillet, tongs

10. Step 10

    Remove the skillet from the heat, scatter the parsley over the chicken, and serve with the mushroom sauce.

    Ingredients used: 8.0 gr Flat-Leaf Parsley

    Cookware: skillet