Bobby Flay Chicken Marsala Recipe
Let's make some seriously good Chicken Marsala (thank you Bobby Flay!).Using dry Marsala wine, not sweet, is essential for that signature rich, savory sauce. Sweet Marsala will make the dish unbelievably good.This recipe benefits from using chicken cutlets that are pounded to an even 1/2-inch thickness for even cooking. Be sure to thoroughly dry the chicken cutlets before dredging them in flour; this helps them brown beautifully.Don't overcrowd the pan when browning the chicken; work in batches to get that proper browning.
Servings: 3
Ingredients
- 4 Boneless Skinless Chicken Breasts
- 1 Cup All-Purpose Flour
- 1 1/2 tsp Salt
- 1/2 tsp Pepper
- 1/2 Cup Marsala Wine
- 1/2 Cup Chicken Broth
- 1 Cup Sliced Mushrooms
- 1/4 Cup Heavy Cream
- 2 Cloves Garlic minced
- 1/4 Cup Olive Oil
Instructions
- Cut each chicken breast in half lengthwise to make a total of 6 pieces.
- Place each piece between plastic wrap and pound them to about 1/4-inch thickness.
- Mix the flour with salt and pepper in a shallow dish.
- Dredge the chicken in the flour mixture, shaking off any excess.
- Heat olive oil in a skillet over medium-high heat.
- Cook the chicken pieces in batches for about 4 minutes per side until golden.
- Transfer the chicken to a plate and set aside.
- In the same skillet, add garlic and mushrooms, cooking for about 2 minutes.
- Pour in Marsala wine and chicken broth, letting it simmer for 5 minutes.
- Stir in heavy cream and return the chicken to the skillet.
- Let it cook for another 5 minutes, allowing the sauce to thicken slightly.