Happy New Year! We’ve definitely had a busy time as of late but it’s great to be back posting again. I made this dish for Elysabeth’s birthday week (all the way back in November!) and am glad I took some photos so I could post it today. This turned out better than I could have possibly imagined and I was so glad to put a smile on my sweetie’s face with one of her favorite dishes.
This preparation was something I came up with after thinking about the sauce-building process and is pretty standard for a wine sauce that is thickened by flour. Instead of using a standard roux however, I decided to use a Beurre manié which was easier to integrate into the already reduced sauce. The prosciutto added plenty of salt, so I didn’t need to adjust the seasoning in the end. Please enjoy, and have fun!
Chicken Marsala (Serves 4)
- 4 boneless, skinless chicken breasts, halved lengthwise, pounded into cutlets (8 pieces total)
- 4 thick slices prosciutto, diced
- 16 oz. cremini mushrooms, sliced
- 3 tbsp. butter, divided, at room temperature
- 1 tbsp. flour, plus extra for dredging
- 2 shallots, minced
- 4 cloves garlic, sliced thinly
- 3/4 cup marsala wine
- 1/4 cup sherry
- 2 15 oz. cans chicken broth (about 4 cups)
- 1 tbsp. fresh sage, sliced thinly
- olive oil
- kosher salt
- freshly ground black pepper
- Place a handful of flour on a smal plate and spread it out. Dredge chicken pieces in the flour, making sure to shake off all excess.
- Heat 1 tbsp. olive oil over medium-high heat in a large straight-sided sauté pan and brown chicken pieces, being careful not to crowd the pan. Work in batches and add additional oil if necessary. Cook chicken pieces until just browned (not cooked through), set aside and keep warm on a plate or in the oven covered by foil.
- Turn heat down to medium-low, wait for it to cool slightly and add 2 tbsp. of butter to the pan. Add shallots and cook until just soft. Add all mushrooms and a pinch of salt. Cook gently, stirring occasionally, until mushrooms lose liquid and reduce in size significantly, about 15 minutes.
- Once the mushrooms are done, add garlic and cook for another minute, stirring frequently, until fragrant. Add both wines and turn heat up to a simmer. Cook until all liquid is nearly evaporated, about 10 minutes. Add prosciutto and broth, bring to a boil and reduce to a simmer.
- While liquid is simmering, mix the remaining tbsp of butter with 1 tbsp of flour with your fingers to make a beurre manié.
- Simmer sauce until reduced by 1/2 and thickened somewhat (it should coat the back of a wooden spoon), then turn the heat down to low and whisk in the flour mixture until completely integrated without any lumps. Turn the heat back up just until simmering and keep stirring as the sauce begins to thicken.
- Once the sauce has thickened put the chicken pieces back in to finish cooking through, about 5 minutes, on a medium heat. Do not let sauce boil.
- Once the chicken is finished cooking through, adjust seasoning if necessary, cut the heat and stir in the sage. Place the chicken on plates and spoon sauce on top, and serve with crusty bread and a great side.