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April 2 Recipe

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Pan-Roasted Chicken with Marsala Sauce


Marsala is a fortified Sicilian wine that ranges from dry to sweet. It is often used in preparing both savory and sweet dishes. Pan-roasting the chicken ensures a beautifully golden exterior and a juicy inside. 


Yield: 4 servings


4 (about 6 ounces) boneless, skinless chicken breasts

Kosher salt and freshly ground black pepper

1/2 cup all-purpose flour

4 tablespoons olive oil, divided

1 small yellow onion, cut into 1/4 inch dice

8 ounces crimini mushrooms, thinly sliced

1 cup dry Marsala

1 cup chicken broth, low-sodium

1 tablespoon minced thyme

3 tablespoons unsalted butter, room temperature

1 teaspoon lemon juice

Kosher salt and freshly ground black pepper

2 tablespoons minced flat-leaf parsley, divided


Preheat oven to 400 degrees and position the oven rack in the center of the oven.


Generously season each chicken breast on both sides with salt and pepper. Place flour in a shallow pie pan and dredge each breast in the flour, shaking off any excess.


To cook chicken: Place a large ovenproof skillet on the stove over a moderate-high heat and add 2 tablespoons of oil. When the oil is shimmering, carefully add the chicken to the pan and cook, one side until golden brown, about 3 to 4 minutes. Using tongs, flip the chicken and cook until second side is golden brown, another 3 to 4 minutes. Transfer to the oven and cook until an instant read thermometer registers 165 degrees, about 6 to 7 minutes. Transfer chicken to a plate and loosely tent with foil to keep warm. Reserving the skillet.


To cook the sauce: Place the reserved skillet on the stove over a moderate heat and add the remaining oil. When the oil is shimmering, add onion and cook, stirring frequently, until the tender, about 4 minutes. Add the mushrooms and cook until tender and slightly browned, about 3 to 4 minutes. Pour in the Marsala wine and increase heat to high and continue to cook, scraping the bottom of the skillet with a wooden spoon to loosen any browned bits. When the liquid has evaporated by half, reduce the heat to moderate, add the chicken broth and thyme and simmer until liquid reduces to about 3/4 cup, about 5 minutes. Remove skillet from heat and whisk in butter, lemon juice and 1 tablespoon minced parsley. Taste and adjust seasoning with salt and pepper.


To serve: Place each chicken breast on a warmed dinner plate. Use a ladle to spoon the sauce over the chicken, sprinkle with the remaining parsley and serve immediately.