I think that this beautiful chicken Marsala dish is the single reason that Gourmet Magazine is no longer in print. It saddens me deeply that I no longer receive Gourmet Magazine. This was the most delicious chicken dish that they had ever published, and that leads me to believe that they could no longer move forward, hence the demise of my most beloved magazine. All joking aside, this really is one of the best chicken dishes in my entire repertoire of chicken recipes. I have used this for catering large parties to small dinner parties and it always leaves guests licking their plates and wanting more.
Now the steps that you are about to see are not the steps in the recipe listed below. You see, I have extremely picky eaters here in my household and I am forced to delete certain critical ingredients just to make my family happy. So I strongly urge you to use the recipe that is written below for perfect results.
The picture above is what my dear husband ate. I was unable to use shallots or put the mushrooms in the sauce as it is written in the recipe, so I just placed the mushrooms on top of the chicken.
Then there are my precious, picky children who do not like mushrooms at all. Here I have topped their chicken with bacon. Hey, bacon makes everything better, right? As you can see my sauce turned out rather thin, but with the mushrooms in the sauce it does help thicken it up a bit more.
The only things missing from my ingredients here are the shallot and lemon. I have already reduced my chicken broth down to 3/4 of a cup. When reducing your broth make sure you keep a close eye on it at the end. It reduces very quickly. Also, be sure to use reduced-sodium chicken broth. If you don’t it will be too salty (I also use unsalted butter for this dish).
Warm your skillet and melt 3 tablespoons of butter. First, saute your shallots for about a minute or so and then add your mushrooms, seasoning with salt and pepper. Continue to stir until the liquids from the mushrooms has evaporated. About 8 minutes or so. Remove from skillet and place in a small bowl. Set aside.
Melt your 1 tablespoon of butter and 1 tablespoon of olive oil in a 12″ skillet.
Working in batches of two, place your chicken that has been salt and peppered and dredged in flour, into the skillet. Once the underside is brown, turn over and brown the other side. Place on plate and put in oven to keep warm.
Wipe out the skillet and heat the remaining 1 tablespoon of butter and 1 tablespoon of oil and brown both sides of the second batch of the chicken.
Place all chicken on a plate, covered with foil and place in oven to keep warm.
To the skillet that you just browned the chicken in add 1/2 cup of the Marsala wine and boil over high heat, stirring and scraping up brown bits, about 30 seconds.
Add the reduced broth.
Now add the heavy cream, and mushrooms. Simmer, stirring occasionally, until sauce is slightly thickened, about 8 minutes or so. Add the lemon juice and remaining 2 tablespoons wine.
Add the chicken at the end. I allow the chicken to finish cooking, about 5 more minutes. If sauce is getting too thick, then reduce heat and cover skillet with lid. Serve over egg noodles. Serves 4.
From Gourmet Magazine/June ’05~procured from epicurious.com
1 3/4 cup reduced-sodium chicken broth (14 fl. oz.)
2 tablespoons finely chopped shallot
5 tablespoons unsalted butter
10 ounces mushrooms, washed, stemmed and thinly sliced
1 1/4 teaspoon salt
1/8 teaspoon black pepper
1 cup all-purpose flour
4 skinless boneless chicken breast halves (2 pounds total~gently pounded between two pieces of plastic wrap until about 1/4″ thick)
2 tablespoons extra-virgin olive oil
1/2 cup plus 2 tablespoons dry Marsala wine
2/3 cup heavy cream
1 teaspoon fresh lemon juice
Put oven rack in middle position and preheat oven to 200 degrees f. Bring broth to a boil in a 2-quart saucepan over high heat, then boil, uncovered, until reduced to about 3/4 cup, about 20 minutes.
Cook shallots in 3 tablespoons butter in a 12″ heavy skillet over moderate heat. Stirring until shallot begins to turn golden, about 1 minute. Add mushrooms, salt and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
Put flour in a wide shallow bowl. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat pounder or a rolling pin. Pat chicken dry and season with salt and pepper, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to sheets of wax paper, arranging chicken in 1 layer.
Heat 1 tablespoon each of oil and butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then saute half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer. Add 1/2 cup Marsala wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add reduced broth, cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 2 tablespoons wine. Serve chicken with sauce, over egg noodles is optional. Serves 4.