MARTHA STEWART'S CHICKEN MARSALA RECIPE

Martha Stewart's Chicken Marsala Recipe image

Provided by Elizabeth Hatfield

Categories Chicken

Time 55m

Number Of Ingredients 12

Previous Next

3/4 c all purpose flour
2 Tbsp salt, course
1/2 tsp black pepper, freshy ground
4 chicken breast, boneless skinless halves (about 5 ounces each), butterflied
3 Tbsp olive oil, extra virgin
2 Tbsp butter, unsalted
10 oz mushrooms, fresh sliced
2 c sweet marsala wine
1 clove garlic, finely minced
3 Tbsp freshly squeezed lemon juice (of 1 lemon)
2 Tbsp butter, unsalted
2 Tbsp parsley, italian chopped parsley

Steps:

1. Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm
2. Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
3. Remove skillet from heat, and add wine. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.