EFK Tested
EFK Chicken Marsala
Golden chicken cutlets and deeply browned mushrooms in a Marsala pan sauce. Browning the mushrooms well keeps the finished sauce rich rather than watery.
From the EFK recipe collection
- Prep
- 15 min
- Cook
- 25 min
- Total
- 40 min
- Yield
- 6 servings
Let’s get cooking
Ingredients
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Directions
- Season the chicken with salt and pepper. Dredge lightly in flour and shake off excess.
- Heat olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Brown chicken in batches, about 2 to 3 minutes per side. Transfer to a plate.
- Add the mushrooms and cook without crowding until they release their moisture and brown well. Add shallot and garlic and cook 1 to 2 minutes.
- Pour in Marsala and scrape the pan. Simmer until reduced by roughly half. Add broth and Dijon and simmer until slightly thickened.
- Return the chicken and juices to the skillet and simmer until the chicken reaches 165°F. Remove from heat, swirl in the remaining 2 tablespoons butter, and finish with parsley.
Equipment
BlueStar range
de Buyer 12.5-inch skillet
Wüsthof IKON Chef’s Knife
Asahi Hi-Soft cutting board
Instant-read thermometer
Food safety & storage
Cook chicken to 165°F. Keep raw poultry separate from ready-to-eat foods. Refrigerate leftovers within 2 hours, use within 3 to 4 days, and reheat to 165°F.
View this recipe on the original EFK website ↗