How to Make CHICKEN MARSALA Recipe The Original Way

By Vincenzo's Plate · 45 min

Ingredients

Instructions

1. Lay the chicken between baking paper sheets, cut the breasts in half, and flatten with a mallet until even.
2. Mix flour with a pinch of salt and pepper, then lightly coat each piece, shaking off excess.
3. Heat a large pan over medium-high heat with plenty of olive oil and half the butter. Once the butter melts, add the chicken.
4. Season lightly with salt and pepper and cook 2 minutes per side, until golden brown. Move the chicken to a paper towel-lined plate.
5. Keep the pan and its sauce, scraping off burnt bits. Add more olive oil, raise heat to medium, add the garlic and sauté until lightly golden.
6. Add the mushrooms and stir. Add the rosemary leaves and stir again.
7. Pour in 1/2 cup Marsala, season with a pinch of salt and pepper, and cook 5-7 minutes, stirring occasionally, until the alcohol evaporates and the liquid reduces slightly.
8. Add half a glass of vegetable stock, cover, and simmer 5 minutes, stirring occasionally.
9. Uncover, sprinkle in a small pinch of flour and stir to thicken. Add the remaining butter and return the chicken to the pan.
10. Pour a little more Marsala over the chicken and turn each piece to coat. When the chicken is covered and the sauce is glossy, turn off the heat and serve right away.

Summarized from Vincenzo's Plate's video. Watch it for the details.

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