Chicken Marsala with Porcini Mushrooms
This Chicken Marsala takes the classic up a notch with a Marsala and porcini mushroom reduction that adds deep, earthy flavor. The dried mushrooms are the secret. They infuse the sauce with richness you won’t get otherwise. It does take a little extra time, but you can make the reduction a day ahead to save prep. Be sure to use dry Marsala wine for the best balance of flavor.
Servings: 4 servings
Ingredients
- 2 cups dry Marsala
- 1 ounce dried porcini mushrooms or mixed dried wild mushrooms
- 1 cup chicken broth
- 4 chicken cutlets or 2 chicken breasts, (see notes)
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup all-purpose flour
- 2 to 4 tablespoons vegetable oil
- 3 ounces pancetta cut into ½-inch pieces
- 1 pound cremini mushrooms sliced
- 2 shallots finely chopped
- 1 tablespoon tomato paste
- 1 to 2 garlic cloves minced
- 2 teaspoons fresh lemon juice
- 1 teaspoon fresh oregano chopped
- 3 tablespoons butter cut into 6 pieces
Instructions
Marsala and Porcini Reduction:
- In a medium saucepan, bring the Marsala and the dried mushrooms to a boil over high heat. Reduce the heat to medium-high and simmer until reduced by half, about 6-8 minutes.
- Remove from heat and add the chicken broth. Set the mixture aside and let the dried mushrooms continue to soak for 10 to 15 minutes or until re-hydrated.
Prep the Chicken:
- Place the cutlets between two sheets of plastic wrap and pound gently to an even ½-inch thickness, I typically only have to pound the thick end of the chicken breast. Season both sides of the chicken with salt and pepper.
- Place the flour in a shallow dish. Dredge each cutlet in the flour until completely coated (save some of the flour for later in step 4 if you want to thicken the sauce).
- Heat 2 tablespoons of vegetable oil in a 12-inch skillet over medium-high heat. Cook the cutlets until golden brown on both sides, about 2-3 minutes per side. Transfer to a plate.
Pancetta and Mushroom Sauté:
- Return the skillet to medium-low heat, add the shallots and cook until soft. Toss in the garlic and pancetta. Cook until the pancetta is brown and crisp.
- Add the sliced cremini mushrooms and cook until they release their liquid and start to brown, about 8 minutes. Stir in the tomato paste.
- If you like your Marsala sauce thick like gravy, stir in 2 to 3 tablespoons of flour and cook for 1 to 2 minutes (adding flour now will prevent the sauce from getting lumpy). If you like your sauce thin, omit the extra flour.
Prepare Sauce:
- Stir in the reduced Marsala mixture along with the reconstituted mushrooms. Add the lemon juice and oregano.
- Bring the sauce to a boil then reduce the heat to a gentle simmer. Simmer for 3 to 4 minutes until slightly reduced.
Final Steps:
- Add the chicken cutlets back to the sauce and simmer for about 3 minutes, flipping halfway.
- Remove the pan from the heat and stir in the butter. Season with additional salt and pepper if desired.
Notes
Chicken cutlets: Turn two large chicken breasts into four thin cutlets by slicing them horizontally, or pick up pre-cut chicken cutlets to save time.
Even out the thickness: Gently pound the thick ends of the cutlets so they cook evenly and stay tender. A rolling pin works if you don’t have a meat mallet.
Choose dry Marsala: Skip the sweet stuff. Dry Marsala keeps the sauce savory and balanced.
Prep ahead when you can: The Marsala-porcini reduction can be made a day in advance to cut down on cooking time.
Let mushrooms do their thing: Resist stirring too soon. Allow them to release liquid and brown for maximum flavor.
Finish with butter off heat: Stirring it in at the end gives the sauce a silky texture without breaking.
Recipe inspired by Cooks Illustrated.
Nutrition
Serving: 1 serving | Calories: 702kcal | Carbohydrates: 40g | Protein: 37g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 26g | Cholesterol: 139mg | Sodium: 1353mg | Fiber: 3g | Sugar: 7g
