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.