| Ingredients | Instructions |
|---|---|
| • 4 boneless, skinless chicken breasts • ½ cup all-purpose flour • 1 tsp kosher salt • ½ tsp fresh ground black pepper | 1. Prep Chicken: Pound chicken to even thickness (½ inch). Season with salt and pepper, then dredge in flour, shaking off excess. |
| • 2 tbsp unsalted butter • 2 tbsp olive oil | 2. Sear Chicken: Heat butter and oil in large skillet over medium heat. Sear chicken 3-4 mins per side until golden (not fully cooked). Remove and set aside. |
| • 1 shallot (finely chopped) • 3 garlic cloves (minced) | 3. Sauté Aromatics: Drain excess oil, leaving 1 tbsp. Add shallot and garlic; sauté 1 min until fragrant. |
| • 4 oz sweet Marsala wine | 4. Deglaze: Pour in Marsala wine, scraping up browned bits from pan. |
| • 1 cup demi-glace • ½ tbsp brown sugar • 8 oz mixed mushrooms (sliced) | 5. Build Sauce: Add demi-glace, brown sugar, and mushrooms. Stir to combine. |
| • Reserved chicken | 6. Poach: Return chicken to pan, nestling into sauce. Simmer 5-7 mins until chicken reaches 165°F (75°C). |
| • 3 oz cold unsalted butter | 7. Finish Sauce: Off heat, swirl in cold butter until sauce is glossy and thickened. |
| • Fresh herbs (parsley/thyme) | 8. Serve: Plate chicken, spoon sauce over top, and garnish with herbs. |
Chicken Marsala (Easy from Scratch!)
April 9, 2025
Medusa Cookbook, Recipes