For those of you have been following my blog for a while, you may have heard me rave about my most favorite cookbook on the planet – The Pollan Family Table. Written by Tracy Pollan (wife of
Marty McFly Michael J. Fox) and her sisters and mother, the book is chock-full of amazing and even better, easy, recipes. I checked out a copy from the library last year and only had to flip through a couple of pages before I knew I needed my own copy. Everything in it is just so simple and fresh yet ends up tasting like something out of a fancy restaurant. I feel like a gourmet chef every time I pull off a Pollan masterpiece.
One of my favorite recipes is the Chicken Marsala. I never thought I could pull this recipe off myself, but my first attempt was an enormous success, and I’ve been making it at least once a month ever since.
My sister recently asked me for a good “birthday” dinner recipe for her boyfriend, and I immediately thought of this dish. So, here you go, little sis, and all you other lovely readers of mine. Enjoy!
- 1 1/2 lbs of thin chicken cutlets
- Kosher salt
- Black pepper
- 4 tbsp EVOO
- 3 cups of stemmed and thinly sliced cremini mushrooms
- 1/2 cup of flour
- 4 tbsp of unsalted butter
- 1 cup dry Marsala wine
- 1 cup of low-sodium chicken broth
- 1 tbsp chopped fresh sage
- Season the chicken with salt and pepper.
- Heat 1 tbsp of the EVOO in a skillet over medium heat, and sauté the mushrooms with salt and pepper. Cook until the moisture evaporates, about 5-7 minutes. Move to a small bowl, and wipe the pan clean with a paper towel.
- Coat the chicken lightly with flour. Add 2 tbsp of oil, 1 tbsp of butter to the skillet. Sauté the sage for 1 minute. Then add the chicken, and cook each side until light brown, about 2-3 minutes each side. Transfer to a plate, and cover with foil to keep warm.
- Bring the marsala wine and chicken broth to a boil in the skillet. Use a wooden spoon to scrape up the brown bits from the bottom of the pan (nom). Boil until half of this sauce is evaporated, 8-10 minutes. Add remaining butter and mushrooms, as well as salt and pepper to taste. Pour over chicken, and serve hot.
I highly recommend timing this with homemade sourdough bread right out of the oven. Sopping up the remaining sauce with a piece of warm bread is heavenly.
Let me know how your version turns out! If you go a different direction with your Chicken Marsala, please let me know how you modify your recipe in a comment below. I love making small tweaks to recipes to make them more attuned to my (or my picky husband’s) taste buds.