Chicken Marsala

Method

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1. Pat the cutlets dry, season with the salt and pepper, and dredge in the flour, shaking off all but a thin film.

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2. Heat 2 tablespoons of the oil in a large frying pan over medium-high and cook the cutlets in two batches, 3 minutes a side, until golden. Set aside.

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3. Add the remaining oil and 15 g of the butter, then the mushrooms in a single layer. Leave them undisturbed for 4 minutes before stirring, then cook 4 minutes more until deeply browned and squeaky.

   Mark done Start 4 min timer

4. Add the shallots and cook 2 minutes, then the garlic for 30 seconds.

   Mark done Start 30 sec timer

5. Pour in the Marsala and let it bubble hard for 3 minutes, scraping every browned patch off the base, until reduced by half.

   Mark done Start 3 min timer

6. Add the stock and thyme and simmer 5 minutes until the sauce coats a spoon.

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7. Return the chicken and any resting juices and simmer 2 minutes to warm through and finish thickening.

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8. Take the pan off the heat and swirl in the remaining cold butter a cube at a time until the sauce turns glossy. Scatter with parsley.

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Chef’s Tips

• Dry Marsala, not sweet. Sweet Marsala makes a sauce that tastes like a dessert with mushrooms in it.
• Butter off the heat, cold, one cube at a time. Hot butter melts into oil instead of emulsifying.
• If the sauce is thin, lift the chicken out and boil it for another two minutes rather than adding cornflour.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.
• Vegetable stock in place of the chicken stock makes this meat-free without changing the method, if that is what you need.

Pairing Suggestions

• Buttered egg noodles or mashed potatoes
• A green salad with a sharp vinaigrette
• A glass of Barbera

Storage & Reheating

Refrigerated for 3 days. Reheat covered over low heat with a splash of stock; the sauce breaks if it boils.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.