Adam’s Chicken Marsala

This is my go-to meal anytime I want to let Laura know how much I love her. Super decadent, takes a little effort, but also very affordable! As many of you know, I am terrible at following recipies. So what you are about to see is the method I use and some rough ingedient quantities. Please feel free to adjust as you like!

You can either order a pack of our Chicken Cutlets or just get a pack of our Boneless/Skinless Breasts and cut them in half HORIZONTALLY to make your own cutlets. OnceĀ  you have the cutlets pound them down a little until they are around 1/4″ thick. Don’t get out the ruller, just get them uniformally thin so they all cook to the same doneness. Season up some flour with S&P, garlic and onion powder and any herbs you like. I really like to use Herb de Provence but feel free to go with what you have available. You can simplfy clean up by tossing the seasoned flour and cutlets in a ziplock and shaking them up to coat.

You are now ready to cook off the cutlets. Get a large skillet how and add some butter and olive oil until shimmering. Cast Iron or Stainless Steel pans will give you the best crust, but go with what you got. Just cook them through until they are golden brown, then reove them to a platter in a 200 degree oven to keep them warm.

Now the easy part! Add a couple pats of butter to the pan and toss in your sliced mushrooms. I use crimini but you can use whatever you like. Cook until they are soft and then add in garlic, shallots and S&P to taste. Now the important part. Add in about a cup of Marsala wine to deglaze the pan, scraping up the fond in the pan. The fond is a fancy way of saying the crispy brown bits in the pan from cooking the chicken, just in case you are ever on Jeopardy.

Add in a cup of chicken stock, more butter (I didn’t say anything about this being good for your diet!) and about 3/4 cup of heavy cream. Boil gently until the sauce is reduced by about half, then add the cutlets and any juices on the platter back to the pan. Here is a great pro tip: chop some Italian Parsley to sprinkle over the top. It add very little in terms of flavor but goes a long way to making the meal special!