Dinner Party · Italian-American
Chicken Marsala
I pan-sear thin chicken cutlets until golden and coat them in a reduction of earthy mushrooms and wine.
Why This Works
The reduction of Marsala wine provides a unique sweetness that bridges the gap between the savory mushrooms and the mild chicken.
The Upgrade
Use a mix of wild mushrooms like chanterelles for a deeper, more earthy profile.
Chef's Secret
Michelin TechniqueSwirling in cold butter at the very end is the professional way to ensure the sauce has a luxurious, restaurant-quality sheen.
Ingredients
Total time including resting: 35 min
Directions
Dredge chicken in flour, shaking off excess to ensure a light crust.
2 minSear chicken in oil and butter over medium-high heat until golden brown.
6 minRemove chicken; add mushrooms to the same pan, searing until browned and dry.
5 minPour in Marsala wine, scraping up any fond, and reduce by half.
4 minAdd chicken stock and simmer until the liquid thickens slightly.
3 minReturn chicken to the pan to coat in the sauce.
2 minSwirl in the cold butter off the heat to create a glossy, emulsified finish.
1 minSprinkle with parsley and serve immediately.
1 minWine Pairing
Barbera
Red Wine
The BottleGiacomo Conterno Vigna Francia Barbera d'Alba
Barbera’s deep acidity and dark fruit character are ideal for the rich, umami-heavy mushroom Marsala reduction. It manages to cut through the creaminess while honoring the earthy profile of the mushrooms.
Nutrition per Serving
480
calories
40g
protein
18g
carbs
24g
fat
Make It a Complete Meal
Sides the kitchen recommends alongside this dish.
Side Dish
Garlic Sautéed Green Beans
Quickly blanch and sauté green beans to offer a fresh, snap-crisp vegetable that cuts through the rich Marsala sauce.
Ingredients
Directions
Bring a large pot of salted water to a rolling boil; prepare an ice bath nearby.
Blanch green beans for 2 minutes until vibrant and crisp-tender, then immediately transfer to the ice bath to halt cooking.
Drain beans thoroughly and pat dry with a kitchen towel.
In a large skillet over medium heat, melt butter with olive oil until foaming.
Add sliced garlic and sauté for 30 seconds until fragrant, taking care not to brown.
Toss in green beans, season with salt and pepper, and sauté for 2 minutes until heated through; finish with lemon zest and serve immediately.
Side Dish
Creamy Polenta
Prepare instant polenta with milk and butter to provide a soft, comforting base that soaks up the savory mushroom reduction.
Ingredients
Directions
Bring milk, water, and salt to a gentle simmer in a medium saucepan over medium heat.
Slowly whisk in the polenta in a steady, thin stream to prevent clumping.
Reduce heat to low and cook, stirring constantly with a wooden spoon for 5 minutes until thickened.
Remove from heat and vigorously stir in the cold butter and parmesan until emulsified.
Adjust consistency with an extra splash of warm milk if necessary.
Serve immediately while hot, pooling the mushroom reduction from your Chicken Marsala directly over the top.
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