Chicken Marsala I
Chicken cutlets, mushrooms and marsala wine come together in this chicken β 70 minutes, 7 steps, and the kind of result worth repeating. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (5)
Pantry staples (you likely have these)
π Unit converter
How to make it
- Place the chicken cutlets between sheets of plastic wrap and pound to an even thickness of about 1 cm, then season both sides with salt and pepper and dredge lightly in flour, shaking off the excess.
- Heat the olive oil with 1 tablespoon of the butter in a large skillet over medium-high heat and cook the cutlets for 3 to 4 minutes per side until golden and cooked through to an internal temperature of 74 C, then transfer to a plate.
- Add another tablespoon of butter to the same pan, tip in the sliced mushrooms and the chopped rosemary, and saute for 5 to 6 minutes until the mushrooms are browned and their moisture has evaporated.
- Pour in the marsala wine and the water, scraping up the browned bits from the bottom of the pan, and let the sauce bubble and reduce by about half, roughly 4 minutes.
- Meanwhile, blanch the sugar snap peas in boiling salted water for 2 minutes, then drain; stir them into the sauce to warm through.
- Swirl in the remaining tablespoon of butter to give the sauce a glossy finish and adjust the seasoning.
- Return the chicken and any resting juices to the pan, spoon the sauce over, simmer for 1 to 2 minutes to reheat, then scatter with chopped parsley and serve.
You'll use: Frying pan / skillet Β· Pan Β· Saucepan
Ingredient substitutions
- Butter
- olive oil (ΒΎ the amount) Β· coconut oil Β· margarine
Tips & common questions
How long does Chicken Marsala I take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 12 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of butter?
Try olive oil (ΒΎ the amount). See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Chicken Marsala I is an original recipe developed in-house by Consomee. Photo: Chicken Marsala With Risotto.jpg by IReallyLikeYorhshirePuddding, CC BY 4.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure on top β how we source recipes.