Chicken Marsala
Photo: Evan Joshua Swigart (TheCulinaryGeek) from Chicago, Illinois, USA; hometown of Ames, Iowa, USA, CC BY 2.0
Chicken Marsala is a pan-sauced chicken dish that turns dry marsala wine into a glossy sauce in a single skillet. This version coats the pounded cutlets in flour mixed with fresh rosemary and thyme, so the herbs brown right into the crust. The wine is flambéed and reduced by three quarters, then rounded out with tomato paste and a little broth. Use stainless steel, because the browned bits become the sauce.
Instructions
Put ¼ to ½ cup of flour in a gallon-size zip-top bag, using more if you like a thicker coating. Add the chopped rosemary and thyme, seal the bag and set it aside.
Pound the chicken breasts flat, either under a water-spritzed sheet of plastic wrap with a pie plate and a heavy can, or lightly with a tenderizing hammer. If the breasts are large, cut them vertically or horizontally first to get the serving sizes you want. Season each piece with kosher salt and black pepper.
Dip each piece of chicken in the beaten eggs, then drop it in the bag and toss it in the herbed flour until coated.
Heat the olive oil in a large stainless steel skillet over medium-high heat. Avoid nonstick here, since you want browned bits to form on the pan. Cook the chicken until deeply browned on both sides, then remove it and keep it warm.
Pour the marsala into the pan and ignite it, either by tilting the pan toward the flame or with a long lighter. Whisk to loosen the browned bits and cook until the wine has reduced by three quarters.
Whisk in the chicken broth and tomato paste until smooth. Return the chicken to the pan, lower the heat to medium-low and simmer for 7 minutes.
Serve warm, with garlic bread and espresso on the side.
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