This beautiful wine reduction gives rich color and flavor to moist chicken cutlets. And don’t worry—you’ll have plenty left over for an extra glass or two with dinner.
Chicken cutlets | ||
3 | 8-ounce | skinless, boneless chicken breasts* |
~ | salt | |
~ | pepper | |
~ | flour, for dredging | |
~4–6 | tablespoons | vegetable oil for frying, divided |
Marsala Sauce | ||
1 | tablespoon | oil |
~2 | tablespoons | butter |
1 | shallot, minced | |
~8 | ounces | mushrooms** |
1 | cup | chicken stock, divided*** |
3/4 | cup | sweet Marsala wine |
2 | tablespoons | butter |
1 | teaspoon | fresh oregano leaves, chopped**** |
~ | salt | |
~ | freshly ground black pepper | |
~ | Italian flat-leaf parsley or chives for decoration, chopped | |
*About 1 ½ pounds of meat.
**White or small brown (baby Portabella) mushrooms work well in this dish. Also try crimini, porcini, oyster or shiitake mushrooms when available.
***Homemade unsalted chicken stock gives the very best flavor. If unavailable, substitute with low-sodium canned stock. Its salt content may alter the recipe so be sure to taste the sauce before seasoning.
****Substitute ½ teaspoon dried oregano if fresh is unavailable. Know that dried is more potent than fresh and adjust accordingly.
Cutlets
- Using a sharp chef’s knife, cut the chicken breasts in half horizontally.
- Pound the meat to a ¼-inch thickness using a flat-sided mallet, taking care not to over-pound the meat.
- Season cutlets with salt and pepper on both sides. Move to a plate, cover with plastic wrap and refrigerate 2–4 hours or overnight.
- Remove from the refrigerator and bring cutlets to room temperature.
- Blot the cutlets with a paper towel to remove excess moisture.
- Cover a plate with flour for dredging.
- Dredge each cutlet in the flour, shaking to remove excess.
- Heat the oil in a large skillet set over medium-high heat until it begins to sizzle.
- Working in batches, fry 3–4 cutlets at a time until golden, approximately 3 minutes. Turn the meat over and fry for another 2–3 minutes or until cooked through. Adjust heat to prevent burning.
- Remove the cutlets and keep warm in a low oven.
- Add a bit more oil to the skillet and repeat the process until all cutlets are cooked.
- Spritz the cutlets with lemon juice on both sides and plate.
- Decorate with a sprinkling of parsley and lemon wedges.
- Serve immediately.
Marsala Sauce
- Add the oil and butter to the skillet
- Reduce heat to medium and sauté the shallot until soft.
- Add more butter if needed and sauté the mushrooms until softened, stirring frequently. Remove from the skillet and set aside.
- Stir ¼ cup of stock into the skillet and deglaze the pan by scraping thoroughly.
- Whisk in the remaining stock and add the wine.
- Bring to a lively simmer and reduce by half. Adjust heat as required to prevent burning.
- Stir in the butter and oregano.
- Taste the sauce and add a very small amount of salt and pepper if required.
- Set the chicken cutlets into the skillet and spoon the sauce over them. Lower heat to medium and cook for about 5 minutes in order to blend the flavors and thicken the sauce. Adjust heat to prevent burning.
- Taste the sauce and adjust seasonings as desired.
- Plate the Chicken Marsala and decorate with a sprinkling of Italian flat-leaf parsley or chives.
- Serve immediately.