Chicken Marsala (Italian Scaloppine di Pollo al Marsala)

Chicken Marsala (Italian: Scaloppine di pollo al Marsala) is an Italian-American dish of chicken escalopes in a Marsala wine sauce. It is a variation of traditional Italian scaloppina dishes, of which there are many varieties throughout Italy. The dish dates to the 19th century, when it may have originated with English families who lived in western Sicily, where Marsala wine is produced. Slices of chicken breast are coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding garlic. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.

In the pantheon of Italian-American classics, few dishes enjoy as much acclaim as chicken marsala. A simple sauté of flour-dusted chicken breasts with mushrooms and a classical pan sauce of chicken broth, fortified Marsala wine, and some aromatics, it hits pretty much all of our I'm hungry right NOW notes. Which is a good thing, as it also takes less than 45 minutes to make start to finish. A few things to keep in mind en route to marsala majesty. Take the time to pound your chicken breasts to an even thickness so they cook, well, evenly. Do so between layers of plastic wrap to reduce the risk of tearing. And dredge them in just enough flour to coat without creating a thick crust.

1¼ lb chicken cutlets, pounded until ¼" thick (about 8)
sea salt
black pepper, freshly ground
1⁄3 cup + 1 Tbsp. flour
5 Tbsp. olive oil
5 Tbsp. unsalted butter
8 oz white button mushrooms
2 Tbsp. shallots, minced
1 clove garlic, minced
1⁄3 cup dry Marsala wine
1⁄3 cup chicken stock

Garnish:
1 Tbsp. fresh parsley, finely chopped (optional)

Season chicken with salt and pepper and dredge in 1⁄3 cup flour. Heat 2 Tbsp. oil and 1 Tbsp. butter in a 12" skillet over medium-high heat. Working in batches, add chicken, and cook, turning once, until golden brown, about 3 minutes.

Transfer to a plate, and set aside. Add 2 Tbsp. oil and 1 Tbsp. butter, and then add mushrooms; cook until golden brown, about 8 minutes.

Transfer to plate with chicken, and set aside.

Heat remaining oil in skillet, and then add shallots and garlic; cook, stirring, until soft, about 1 minute. Stir in remaining 1 Tbsp. flour; cook for 2 minutes. Add Marsala and stock; cook, stirring and scraping bottom of pan until slightly thick, about 2 minutes.

Return chicken and mushrooms to skillet, and cook until heated through, about 2 minutes.

Remove from heat; stir in remaining butter. Season with salt and pepper; garnish with parsley, if you like and serve.

Makes 4-6 servings.