Chicken Marsala | Dorothy Lane Market

Chicken Marsala

PREP TIME 10 mins
COOK TIME 20 mins
SERVINGS 2
Chef Carrie Walters
  • POSTED Aug 20th, 2021
  • BY Chef Carrie Walters

INGREDIENTS

  • 2 DLM Boneless, Skinless Chicken Breasts
  • ½ tsp salt and pepper, or more to taste
  • 3 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 4 Tbsp butter
  • 2 shallots, finely chopped
  • 8 oz assorted mushrooms, thinly sliced
  • 6 oz dry Marsala wine
  • 1 cup prepared demi-glace

INSTRUCTIONS

1
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
2
Heat the oil in a large sauté pan. Add the chicken and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
3
Pour out any additional oil left in the pan. Place the pan back over the heat and melt the butter over medium heat. Sauté the shallots and the mushrooms until golden brown. Deglaze the pan with Marsala and let reduce briefly.
4
Add prepared demi-glace mixing well. Add the chicken back to the pan along with any chicken juices. Season with salt and pepper to taste. Heat briefly and serve.

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Chicken Marsala

Dorothy Lane Market
PREP TIME 10 mins
COOK TIME 20 mins
SERVINGS 2

INGREDIENTS

  • 2 DLM Boneless, Skinless Chicken Breasts
  • ½ tsp salt and pepper, or more to taste
  • 3 Tbsp Vera Jane's Extra-Virgin Olive Oil
  • 4 Tbsp butter
  • 2 shallots, finely chopped
  • 8 oz assorted mushrooms, thinly sliced
  • 6 oz dry Marsala wine
  • 1 cup prepared demi-glace

INSTRUCTIONS

1
Place chicken between 2 large sheets of plastic wrap. Using meat pounder or rolling pin, lightly pound chicken breasts to 1/4-inch thickness. Season with salt and pepper.
2
Heat the oil in a large sauté pan. Add the chicken and cook until golden and cooked through, about 3 minutes per side. Transfer chicken to platter; tent with foil to keep warm.
3
Pour out any additional oil left in the pan. Place the pan back over the heat and melt the butter over medium heat. Sauté the shallots and the mushrooms until golden brown. Deglaze the pan with Marsala and let reduce briefly.
4
Add prepared demi-glace mixing well. Add the chicken back to the pan along with any chicken juices. Season with salt and pepper to taste. Heat briefly and serve.

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