Chef John's Chicken Marsala Dish
Ingredients Needed
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2 skin-on, boneless chicken breast halves
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1 teaspoon salt and ground black pepper to taste
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3 tablespoons butter, divided
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2 tablespoons olive oil
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5 white mushrooms, sliced
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1 shallot, minced
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1 tablespoon all-purpose flour
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1 cup Marsala wine
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2 cups chicken stock
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2 tablespoons chopped fresh parsley
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1 teaspoon cold butter
Instructions
Season the chicken breasts generously with salt and pepper before cooking.
Heat 1 1/2 tablespoons of butter and olive oil in a skillet over medium heat. Cook the chicken breasts, skin-side down, in the hot butter and oil until golden brown, about 5 minutes. Flip the chicken and cook for an additional 5 minutes or until nearly cooked through. Transfer the chicken breasts to a plate.
In the same skillet, melt 1 1/2 tablespoons of butter over medium-high heat. Sauté the mushrooms with a pinch of salt and pepper until they turn golden, about 5 to 7 minutes. Add the minced shallot and cook, stirring, for 2 to 3 minutes until softened. Sprinkle flour over the mushrooms and cook for 3 to 4 minutes, stirring, until the flour taste disappears.
Pour the wine into the skillet and bring it to a boil. Stir and cook for 3 to 4 minutes, allowing the wine to reduce and the sauce to thicken. Add the chicken stock, bring to a simmer, and cook for an additional 3 to 5 minutes until slightly reduced.
Return the chicken breasts to the skillet, lower the heat, and cook, turning once, until the chicken is no longer pink in the center and the juices run clear, about 10 minutes. Use an instant-read thermometer to ensure the internal temperature reaches at least 165°F (74°C). Remove the skillet from heat.
Move the chicken to one side of the skillet, tilting the pan so the sauce gathers at the bottom. Stir in the parsley and 1 teaspoon of cold butter, continuously stirring until the sauce becomes glossy and the butter fully melts. Transfer the chicken breasts to plates and spoon the mushrooms and sauce over the top.
Nutritional Information (per serving)
| 799 | Calories |
| 39g | Fat |
| 27g | Carbs |
| 51g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 2 | |
| Calories 799 | |
| % Daily Value * | |
| Total Fat 39g | 50% |
| Saturated Fat 16g | 79% |
| Cholesterol 185mg | 62% |
| Sodium 2391mg | 104% |
| Total Carbohydrate 27g | 10% |
| Dietary Fiber 1g | 3% |
| Total Sugars 12g | |
| Protein 51g | 102% |
| Vitamin C 8mg | 9% |
| Calcium 56mg | 4% |
| Iron 3mg | 16% |
| Potassium 760mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
Evaluation :
5/5