Chicken Marsala

Instructions

1. Step 1

   Pat the chicken dry. Combine the flour, salt, and black pepper in a shallow dish, then coat the chicken and shake off the excess; discard the remaining dredging flour.

   Timer: 5 min (fixed)

   Ingredients used: 60.0 gr All-Purpose Flour, 680.0 gr Chicken Breast, 2.0 gr Ground Black Pepper, 6.0 gr Salt

   Cookware: Shallow Dish

2. Step 2

   Heat the olive oil and 1 tbsp (15 gr) butter in a large skillet over medium heat. Add the prepared chicken in a single layer, working in batches if necessary.

   Timer: 2 min (fixed)

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

   Cookware: skillet, tongs

3. Step 3

   Brown the chicken for 3 to 4 minutes per side, then transfer it to a plate. It will finish cooking in the sauce.

   Timer: 8 min (fixed)

   Cookware: plate, skillet, tongs

4. Step 4

   Add 1 tbsp (15 gr) butter and the mushrooms to the skillet. Cook over medium heat until the mushrooms are browned and their released liquid has mostly evaporated.

   Timer: 6 min (fixed)

   Ingredients used: 225.0 gr Mushroom, 15.0 gr Unsalted Butter

   Cookware: skillet, wooden spoon

5. Step 5

   Add the garlic and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 6.0 gr Garlic

   Cookware: skillet, wooden spoon

6. Step 6

   Take the skillet off the heat, add the Marsala wine, then return it to medium heat. Scrape up the browned residue and simmer until the wine is 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 slightly thickened.

   Timer: 5 min (fixed)

   Ingredients used: 180.0 ml Chicken Stock

   Cookware: skillet, wooden spoon

8. Step 8

   Return the chicken and any collected juices to the skillet. Simmer over low heat until the thickest part of each cutlet reaches 74°C.

   Timer: 5 min (fixed)

   Cookware: instant-read thermometer, skillet, tongs

9. Step 9

   Remove the skillet from the heat and stir in the remaining 1 tbsp (15 gr) butter until the sauce is glossy.

   Timer: 1 min (fixed)

   Ingredients used: 15.0 gr Unsalted Butter

   Cookware: skillet, wooden spoon

10. Step 10

    Spoon the mushrooms and Marsala sauce over the chicken, scatter with parsley, and serve.

    Timer: 1 min (fixed)

    Ingredients used: 8.0 gr Parsley

    Cookware: skillet