I love chicken marsala, but have had a hard time finding a recipe that lives up to my expectations.
I happened to be thumbing through my Everyday Italian cookbook and saw a recipe for Veal Marsala that I never noticed before. I thought, hmmm, maybe I could substitute with chicken. I had chicken breasts and portobello mushrooms in the fridge. So I did change the recipe, but it turned out great anyway!
Since the recipe called for veal, I pounded the chicken fairly thin and then followed the recipe. If I had to do it again however, I would lightly flour the chicken breasts before cooking, because they came out a little tough. The sauce is what really made this dish.
Veal Marsala (or Chicken Marsala in my case)
8 veal cutlets (about 3 ounces each) (or 4 boneless skinless chicken breasts, cut in half and pounded thin)
Salt and freshly ground black pepper
2 to 3 tablespoons unsalted butter
2 to 4 tablespoons olive oil
1 large shallot, finely chopped
2 to 4 garlic cloves, smashed
2 ounces assorted mushrooms, sliced (I used portobello)
1/2 cup sweet Marsala (I used dry)
3/4 cup low-salt chicken broth
Leaves from 1 fresh rosemary sprig
Sprinkle the veal with salt and pepper. Melt 1 tablespoon of butter and 1 tablespoon of oil in a heavy large skillet over medium-high heat. Add 4 veal cutlets and cook until golden brown, about 1 1/2 minutes per side. Transfer the veal to a plate. Add another tablespoon of butter and oil, if necessary. Repeat with the remaining 4 cutlets. Set the cutlets aside.
Add 1 tablespoon of oil to the skillet. Add the shallot and garlic. Saute until fragrant, about 30 seconds. Add a tablespoon of the olive oil, if necessary. Add the mushrooms and saute until tender and the juices evaporate, about 3 minutes. Season with salt. Add the Marsala. Simmer until the Marsala reduces by half, about 2 minutes. Add the broth and the rosemary leaves. Simmer until reduced by half, about 4 minutes. Return the veal to the skillet. Pour in all of the pan juices. Cook just until heated through, turning to coat, about 1 minute. Stir the remaining 1 tablespoon of butter into the sauce. Season the sauce with salt and pepper, to taste.
Using tongs, transfer the veal to plates. Spoon the sauce over the veal and serve.
What are your favorite mushrooms?