Chicken Marsala

Golden pan fried chicken in a creamy mushroom wine reduction.

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Prep Time 15

Cook Time 30

Total Time 45

Course Main Course

Cuisine Italian

Servings people

Calories 900 kcal

Equipment

medium saucepan
large skillet
cutting board
kitchen knife
shallow dish - for dredging chicken
large saucepan - for the linguini
tongs

Ingredients

1 ¼ cup dry white wine - something you could actually enjoy drinking.
1 ¼ cup chicken stock
4 skinless chicken thighs - pounded to an even thickness
1 tsp kosher salt
½ tsp black pepper - finely ground
⅓ cup all-purpose flour - for dredging the chicken
1 tbsp all-purpose flour - for the sauce
2 tbsp unsalted butter
2 tbsp olive oil
8 ounce cremini mushrooms - sliced
1 shallot - thinly sliced
3 clove garlic - minced
1 tsp fresh thyme - minced
1 tsp fresh oregano - minced
½ tbsp sugar
½ cup heavy cream
1 tbsp fresh parsley - minced
1 package Linguini noodles - or fettuccine noodles, cooked al dente

Instructions

Add wine and chicken broth to a medium saucepan. Heat over medium-high heat, bring to a boil, then reduce heat to medium. Let gently boil until reduced to 1 cup, about 15 minutes while you prepare the chicken.
Using a mallet, pound the chicken thighs to even thickness, about ½ inch.
Season both sides of each thigh with salt and pepper, then dredge in flour and shake off any excess.
Melt 1 tbsp butter with 1 tbsp olive oil in a 12-inch skillet over medium heat.
Add chicken pieces and let sear until cooked through (165℉ internal temperature), turning halfway through, about 10-12 minutes.
Transfer to a dish, tent with foil to keep warm, and set aside.
Reduce burner to medium heat. Melt remaining 1 tbsp butter with 1 tbsp olive oil. Add shallots and sauté until just beginning to brown.
Remove from the pan, and add to the wine reduction.
Add sliced mushrooms to the pan, and sauté tossing occasionally until mushrooms have shrunk and are golden brown, about 7 minutes.
Add garlic, and sauté for 1 minute more.
Add 1 tbsp flour, cook for a couple of minutes.
Pour the wine reduction, shallots, thyme and oregano into the pan. It will bubble fiercely!
Bring sauce to a simmer, while scraping up browned bits from the bottom (the fond). Stir in the heavy cream and sugar.
Season with salt and pepper to taste, and stir until sauce is thickened.
Return chicken thighs to the pan, and spoon sauce over the top.
Sprinkle with parsley, and serve immediately over cooked linguini noodles. Add grated parmesan if desired.

Notes

Traditionally this recipe calls for Marsala wine, but to be honest I have never tasted a Marsala wine that I liked, so I use a dry Chardonnay. If you have a Marsala wine that you enjoy, by all means use it! I find Marsala to be overly sweet, and detracting from the combined flavors of the sauce.

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