Michael Symon's Chicken Marsala
26181ea0-07e7-48c4-a3a0-67e6529fb97b
Make this classic in minutes!
skill level
Easy
time
1-30min
servings
6
cost
$
Contributed by : Michael Symon
Dig into this tasty dish for dinner tonight. It's so easy that it's sure to become a family staple.
things you'll need.
ingredients
- 6 boneless (skinless chicken thighs that are pounded thin)
- 1 pound mushrooms (cremini or white - sliced thinly)
- 2 shallots (sliced thinly)
- 5 tablespoons olive oil
- 1 cup marsala wine
- 3 tablespoons butter (cubed)
- 1/3 cup parsley (chopped for garnish)
- salt and pepper to taste
- flour (for breading)
- 1 cup water (optional)
kitchenware
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Skillet
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Chef's Knife
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Cutting Board
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Liquid Measuring Cup
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Measuring Cup (set)
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Measuring Spoons
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step 1ingredientsinstructions Preheat two saute pans over medium high heat.
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step 2ingredients 6 boneless (skinless chicken thighs that are pounded thin)
Salt and pepper
flour (for breading)instructions Season pounded chicken thighs with salt and pepper. Dip chicken in flour on both sides. -
step 3ingredients 5 tablespoons olive oilinstructions Add the olive oil to the hot pan and add the chicken thighs. Cook for 2 minutes on each side.
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step 4ingredients 1 pound mushrooms (cremini or white - sliced thinly)
2 shallots (sliced thinly)
Salt and pepper
1 cup marsala wine
3 tablespoons butter (cubed)
1 cup water (optional)instructions Add the shallots and mushrooms. Season with salt and pepper. Cook over high heat, letting mushrooms brown. Once they have released all their liquid, and it has cooked off, add the Marsala wine. Reduce for a minute, cooking off the wine, then stir in the butter to emulsify. If the sauce is too thick, add water to loosen. -
step 5ingredients 1/3 cup parsley (chopped for garnish)instructions Remove the chicken thighs onto a platter and cover with the Marsala mushrooms. Garnish with chopped parsley.
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