Chicken Marsala is deceptively delicious.
- 2 boneless chicken breasts, thin, no skin, patted dry
- 2 tbsp all-purpose flour
- 2 tbsp olive oil
- 2 tbsp panko
- 1 cup white button (or cremini) mushrooms, sliced
- 1/3 cup dry Marsala wine (not seasoned)
- 1 tbsp dry white wine
- 1/4 tsp dried basil
- 1/8 tsp black pepper
- 1/4 tsp salt
- 2 shallots, chopped fine
- 1/4 cup chicken stock
- Heavy large skillet
- 3 flat containers (for dredging chicken)
Slice chicken breasts in half horizontally.
Mix flour, salt, pepper, and basil. Put in container 1.
Put oil in container 2.
Put panko in container 3.
On med-high, pour oil into pan and let heat up. Dredge chicken in flour mixture, then oil, then panko then saute until light brown, about 2 minutes per side. Set aside.
Turn heat to medium. Add 1 tsp oil, shallots, and mushrooms. Cook until lightly browned and mushrooms have shrunk in half, about 5 minutes.
Turn heat to med-low. Add Marsala wine, white wine and scrape up bits from pan. Reduce by
Add chicken stock and cook 3 minutes.
Season with salt and pepper.
Return chicken to pan and cook 5 minutes. Sauce will thicken up. Scoop mixture over chicken and serve.
Mushrooms will shrink about 50 percent when cooked.
Try a splash of dry cooking sherry in the sauce.