This is my wife's favorite dish to order at restaurants, so I wanted to surprise her with a resaturant-quality version at home. This dish is a bit of a juggling act to get together, but is delicious. It's best made with a high quality Marsala wine (not cooking Marsala). If you want to double this recipe, it's probably best to use two large skillets and make a second portion in parallel or make it in a large Dutch oven, rather than trying to mange this with one skillet.
Carb count will vary depending on how much sauce you serve. Less sauce, less carbs.
Prep the Chicken
2 pounds boneless, skinless chicken breasts
While Marsala reduces, cut each chicken breast in half long ways and then in half horizontally to create three approximately equal sized pieces. Cover both sides with plastic wrap and gently pound until they are 1/2-inch thick. Place flattend chicken cutlets in a large bowl.
2 teaspoons salt
½ teapoon pepper
Add salt and pepper to bowl with chicken. Toss to combine. Set aside and let stand for 15 to 20 minutes.
Reduce Marsala & Prep Mushrooms
16 oz / 2 cups Marsala red wine (about 500 ml bottle)
4 teaspoons unflavored gelatin (0.5 ounces / two packets)
1 ounce dried porcini mushrooms, rinsed
In a large saucepan, bring Marsala, gelatin, and porcini mushrooms to a boil over high heat. Reduce heat to medium-high and simmer vigorously until reduced by half, about 8 minutes.
454g / 1 pound cremini mushrooms
While Marsala reduces, rinse, trim, and thinly slice cremini mushrooms. Reserve in a seperate medium bowl and set aside.
Once Marsala has reduced, place a fine mesh strainer over a heat-proof bowl and strain Marsala mixture. Discard the solid porcini pieces and return Marsala reduction to saucepan.
2 cup chicken broth
Add chicken broth to saucepan and bring to a boil over high heat. Reduce heat to medium-high and reduce again until mixture is about 1 ½ cups in volume, about 12 to 15 minutes. Remove from heat and set aside when done.
Cook Chicken & Mushrooms
62g / 1 cup all-purpose flour
Place flour in a shallow dish or pie plate. Pickup one cutlet at a time with a pair of tongs and dredge through the flour, ensuring both sides are evenly coated. Place on a wire rack over a rimmed baking sheet to catch any droppings.
¼ cup vegetable oil
Heat oil in a large skillet over medium-high heat until shimmeing. Cooking six chicken cutlets at a time, cook until golden brown on bottom, about 3 minutes. Flip and cook until golden brown on other side, about 3 additional minutes. Return to wire rack and repeat with remaining cutlets. Add additional oil to pan as necessary.
reserved cremini mushrooms
Return now empty skillet to medium-low heat and add cremini mushrooms. Cook, stiring occassionally, until mushrooms have released their liquid, it has evaoporated, and mushrooms have browned, about 8 to 10 minutes.
3 tablespoons butter, cut into small pieces
Transfer cremini mushrooms to a bowl with butter. Let butter melt for a few minutes and stire to coat mushrooms. Set aside.
Bring It Together
1 teaspoon vegetable oil
1 green onion, minced
2 cloves garlic, minced
In now empty skillet, cook onion, and garlic over medium-high heat in a splash of oil until fragrent, about 2 minutes.
reserved Marsala reduction
¼ cup Marsala red wine
1 tablespoon tomato paste
2 teaspoons lemon juice
Add Marsala reduction to skillet, additional Marsala, tomato paste, and lemon juice. Bring to a simmer over medium-high heat.
reserved chicken cutlets
Add reserved chicken cutlet to skillet and simmer for 3 minutes, flipping once half way.
reserved cremini mushrooms
3 tablespoons minced fresh parsley
½ teaspoon pepper
½ teaspoon salt
Remove from heat. Add cremini mushroom mixture, parsley, peper, and salt. Stir gently to combine.
4 teaspoons unflavored gelatin (0.5 ounces / two packets)
1 ounce dried porcini mushrooms, rinsed
1 pound cremini mushrooms
2 cup chicken broth
1 cup all-purpose flour
¼ cup vegetable oil
reserved cremini mushrooms
3 tablespoons butter, cut into small pieces
1 teaspoon vegetable oil
1 green onion, minced
2 cloves garlic, minced
reserved Marsala reduction
¼ cup Marsala red wine
1 tablespoon tomato paste
2 teaspoons lemon juice
reserved chicken cutlets
reserved cremini mushrooms
3 tablespoons minced fresh parsley
½ teaspoon pepper
½ teaspoon salt
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While Marsala reduces, cut each chicken breast in half long ways and then in half horizontally to create three approximately equal sized pieces. Cover both sides with plastic wrap and gently pound until they are 1/2-inch thick. Place flattend chicken cutlets in a large bowl.
Add salt and pepper to bowl with chicken. Toss to combine. Set aside and let stand for 15 to 20 minutes.
In a large saucepan, bring Marsala, gelatin, and porcini mushrooms to a boil over high heat. Reduce heat to medium-high and simmer vigorously until reduced by half, about 8 minutes.
While Marsala reduces, rinse, trim, and thinly slice cremini mushrooms. Reserve in a seperate medium bowl and set aside.
Once Marsala has reduced, place a fine mesh strainer over a heat-proof bowl and strain Marsala mixture. Discard the solid porcini pieces and return Marsala reduction to saucepan.
Add chicken broth to saucepan and bring to a boil over high heat. Reduce heat to medium-high and reduce again until mixture is about 1 ½ cups in volume, about 12 to 15 minutes. Remove from heat and set aside when done.
Place flour in a shallow dish or pie plate. Pickup one cutlet at a time with a pair of tongs and dredge through the flour, ensuring both sides are evenly coated. Place on a wire rack over a rimmed baking sheet to catch any droppings.
Heat oil in a large skillet over medium-high heat until shimmeing. Cooking six chicken cutlets at a time, cook until golden brown on bottom, about 3 minutes. Flip and cook until golden brown on other side, about 3 additional minutes. Return to wire rack and repeat with remaining cutlets. Add additional oil to pan as necessary.
Return now empty skillet to medium-low heat and add cremini mushrooms. Cook, stiring occassionally, until mushrooms have released their liquid, it has evaoporated, and mushrooms have browned, about 8 to 10 minutes.
Transfer cremini mushrooms to a bowl with butter. Let butter melt for a few minutes and stire to coat mushrooms. Set aside.
In now empty skillet, cook onion, and garlic over medium-high heat in a splash of oil until fragrent, about 2 minutes.
Add Marsala reduction to skillet, additional Marsala, tomato paste, and lemon juice. Bring to a simmer over medium-high heat.
Add reserved chicken cutlet to skillet and simmer for 3 minutes, flipping once half way.
Remove from heat. Add cremini mushroom mixture, parsley, peper, and salt. Stir gently to combine.
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