Chicken Marsala

This is a version of a recipe from Jenn Segal's website, once upon a chef.

Step 1: Soak the porcini mushrooms in 1 cup of warm water for 20 minutes. Lift the mushrooms out of the water, rinse in cold water and pat dry. Coarsely chop the mushrooms and set aside. Strain the soaking water and set aside.

Step 2: Slice the chicken breasts in half, lengthwise, then pound them until they are about a ¼-inch thick. Sprinkle each side with salt and pepper, then dust them with flour.

Step 3: Heat the oil and 2 tablespoons of butter in a large skillet over medium-high heat. Place the chicken in the pan and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer to a plate and set aside.

Step 4: Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes. Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more. Add the porcini mushrooms, soaking water, Marsala, heavy cream, thyme, and a ¼ teaspoon of salt, and pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid. Bring to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes.

Ingredients:

  • 1½ pounds boneless skinless chicken breats, pounded ¼-inch thick
  • 3 tablespoons all-purpose flour
  • Salt
  • Freshly ground black pepper
  • 1 tablespoon olive oil
  • 3 tablespoons unsalted butter, divided
  • 1 (8-oz) package pre-sliced bella mushrooms
  • 3 tablespoons finely-chopped shallots, from 1 medium shallot
  • 2 cloves of garlic, minced
  • ½ ounce dry porcini mushrooms, rehydrated
  • 1 cup porcini soaking water
  • 2/3 cup dry Marsala wine
  • 2/3 cup heavy cream
  • 2 teaspoons fresh thyme, chopped
  • 2 tablesppons frish Italian parsley, chopped. for serving (optional)

Step 5: Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley and serve.