Side Pannel
Authentic Chicken Marsala
Authentic Chicken Marsala
- Recipe Submitted by maryjosh on 02/13/2019
Ingredients List
- 1 cup all-purpose flour
- Kosher salt and freshly ground black pepper
- 6 1 1/2 oz. chicken cutlets pounded to 1/8-inch thickness
- 1/2 cup vegetable oil
- 1 tbsp unsalted butter
- 1 large shallot chopped
- 7 oz. about 2 cups sliced mushrooms (i.e., cremini, shiitake, baby Bella)
- 1/2 cup sweet Marsala wine
- 1 cup Brown Sauce
- 2 tbsp fresh parsley chopped
- Brown Sauce:
- 1/2 cup unsalted butter
- 1 celery rib chopped
- 1/2 medium yellow onion chopped
- 1 carrot peeled and chopped
- Few sprigs of fresh thyme
- 6 cups beef stock
- 2 tbsp Worcestershire sauce
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper
Directions
Place the flour on a large plate and season with 1/2 teaspoon of salt and pepper, each.
Dredge (coat) the cutlets with flour and shake off excess.
In a large saute pan, heat the oil over medium-high heat.
When oil is hot, add the cutlets, one at a time, and cook for about 3 minutes per side, until lightly browned all over.
Set aside on a plate.
Discard oil from the pan. Reduce heat to medium and add the butter.
Once melted, add the shallots and cook, stirring often, for about 2 minutes or until soft and lightly browned.
Add the mushrooms and increase heat to high. Cook them for several minutes until they begin to release their liquid.
Carefully add the wine to the pan (be careful, it may flame) and cook sauce for 2 minutes until is is bubbling.
Add the brown sauce, reduce the heat to medium, and let the sauce simmer for another 3 minutes.
Taste, and season with more salt and pepper, to your taste.
Transfer the cutlets to a platter and ladle the sauce over them. Garnish with parsley.
Brown Sauce:
Melt the butter in a large saucepan over medium heat.
Add the celery, onion, carrots and thyme and cook them for 4 to 5 minutes, until soften and turning golden brown.
Meanwhile, in a large pot, bring the beef stock to a boil.
Sprinkle the flour over the vegetables and stir them constantly for about 5 to 6 minutes until the flour is absorbed.
Carefully add 3 cups of the hot stock to the vegetable mixture and whisk until it is combined.
Add the rest of the stock and the Worcestershire sauce and continue to whisk it.
Reduce the heat to low and gently simmer for 1 hour, skimming off any fat from the surface and making sure it does not come to a boil.
Strain the sauce through a fine-mesh sieve into a bowl.
Season with salt and pepper.
Sauce is now ready for use, or transfer to storage container and refrigerate for 1 week or freeze ups up to 3 months.
Dredge (coat) the cutlets with flour and shake off excess.
In a large saute pan, heat the oil over medium-high heat.
When oil is hot, add the cutlets, one at a time, and cook for about 3 minutes per side, until lightly browned all over.
Set aside on a plate.
Discard oil from the pan. Reduce heat to medium and add the butter.
Once melted, add the shallots and cook, stirring often, for about 2 minutes or until soft and lightly browned.
Add the mushrooms and increase heat to high. Cook them for several minutes until they begin to release their liquid.
Carefully add the wine to the pan (be careful, it may flame) and cook sauce for 2 minutes until is is bubbling.
Add the brown sauce, reduce the heat to medium, and let the sauce simmer for another 3 minutes.
Taste, and season with more salt and pepper, to your taste.
Transfer the cutlets to a platter and ladle the sauce over them. Garnish with parsley.
Brown Sauce:
Melt the butter in a large saucepan over medium heat.
Add the celery, onion, carrots and thyme and cook them for 4 to 5 minutes, until soften and turning golden brown.
Meanwhile, in a large pot, bring the beef stock to a boil.
Sprinkle the flour over the vegetables and stir them constantly for about 5 to 6 minutes until the flour is absorbed.
Carefully add 3 cups of the hot stock to the vegetable mixture and whisk until it is combined.
Add the rest of the stock and the Worcestershire sauce and continue to whisk it.
Reduce the heat to low and gently simmer for 1 hour, skimming off any fat from the surface and making sure it does not come to a boil.
Strain the sauce through a fine-mesh sieve into a bowl.
Season with salt and pepper.
Sauce is now ready for use, or transfer to storage container and refrigerate for 1 week or freeze ups up to 3 months.
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