Ingredients

The following ingredients have 4 Servings
  • 1 oz wild dried mushrooms (see notes for substitutions)
  • 1 1/2 cups water
  • 1 tablespoon olive oil (divided)
  • kosher salt and pepper
  • 4 chicken cutlets (or 2 chicken breasts, cut crosswise and pounded thin)
  • 1/2 cup flour
  • 2 tablespoons butter (divided)
  • 1 small shallot (minced)
  • 1/2 cup DRY Marsala wine
  • 2 teaspoons fresh thyme leaves (or 1/2 teaspoon dried thyme)

Instruction

  • If using dried mushrooms, submerge the mushrooms in 1 1/2 cups of hot water for 30 minutes or up to 24 hours. Drain and reserve the liquid.
  • When ready to prepare the chicken marsala, trim off any fat from the chicken cutlets. If using chicken breast, cut in half crosswise and pound gently to form even 1/4 inch thick cutlets. Season both sides of the chicken cutlets with salt and pepper.
  • Heat 1/2 tablespoon of the oil in a large nonstick skillet over medium-high heat.
  • In a shallow bowl, mix together the flour with 1 teaspoon of kosher salt and 1/2 teaspoon of pepper. Dredge the chicken cutlets into the flour, shaking off the excess.
  • Place 2-3 of the chicken cutlets into the heated oil, and sear the chicken on each side for 3-4 minutes, until browned. Remove the chicken from the skillet and place them onto a clean plate.
  • Add the remaining 1/2 tablespoon of oil and sear the remaining cutlets. Remove them to the plate as well once browned.
  • Add 1 tablespoon of butter into the skillet and melt over medium-high heat. Add in the minced shallot and saute for 2-3 minutes to begin to soften.
  • Add the Marsala wine to the skillet and allow to boil off for for 1-2 minutes, while scraping off the browned bits from the bottom of the pan.
  • Add the mushrooms, stock from the hydrated mushrooms, 1/2 teaspoon salt, 1/2 teaspoon pepper, and thyme to the skillet, and bring to a boil. Reduce the heat to low, add in the seared chicken, and simmer for 10 minutes.
  • Add in the remaining tablespoon of butter and let melt into the sauce to thicken and richen the sauce. Serve immediately.