Chef notes
Sal Scognamillo of Patsy's Italian Restaurant in New York City shares his perfect Chicken Marsala recipe.
Ingredients
- 12 medium white mushrooms, cleaned and thinly sliced
- 1/4 cup olive oil
- 8 ] thin slices chicken cutlet (about 1¼ pounds)
- 1 medium onion
- 1/3 cup sweet Marsala wine
- 1/2 cup beef broth
- 1 tablespoon chopped fresh basil
- 1 tablespoon unsalted butter
- Salt and freshly ground pepper to taste
- 1/4 cup chopped prosciutto (optional)
Preparation
Bring a medium pot of water to a boil, add the mushrooms, blanch for 2 minutes, drain, and reserve.
Heat the olive oil in a large skillet over medium-high flame and sauté the chicken cutlets until browned on both sides, about 6 minutes total. Remove the chicken, cover lightly with aluminum foil, and keep warm. Reduce the heat to medium and sauté the onion for 2 to 3 minutes, or until soft.
Add the blanched mushrooms and continue to cook and stir for 3 minutes, or until mushrooms have browned.
Return the chicken to the skillet and add the wine, 1/3 cup of the beef broth, basil, butter, prosciutto (optional), and salt and pepper to taste. Bring to a boil, reduce the heat to low, cover, and simmer for 8 to 10 minutes, adding more broth if necessary.
