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Chicken Marsala
Before cooking
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Steps as written in the recipe card.
6 steps13 min
Ingredient prep checklist
- Marsala Wine: 1 1/4 cups (300ml) Marsala wine (see note)
- Shallots: 4 medium shallots (6 ounces; 165g), minced
- Garlic: 2 medium cloves garlic, minced
- Fresh Thyme: 1 teaspoon (about 3g) minced fresh thyme leaves
- Unsalted Butter: 3 tablespoons (45g) cold unsalted butter, cut into cubes
- Fresh Parsley: Minced fresh parsley, for garnish
Combine Marsala and stock in a mixing bowl or large measuring cup and sprinkle gelatin all over surface. Set aside.
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References
This step uses
- 1 1/4 cups (300ml) Marsala wine (see note)
- 3/4 cup (180ml) homemade chicken stock or low-sodium store-bought broth
- 1 packet unflavored gelatin, such as Knox (2 1/2 teaspoons; 10g)
Full ingredient reference
- 1 1/4 cups (300ml) Marsala wine (see note)
- 3/4 cup (180ml) homemade chicken stock or low-sodium store-bought broth
- 1 packet unflavored gelatin, such as Knox (2 1/2 teaspoons; 10g)
such as Knox (2 1/2 teaspoons; 10g)
- 4 boneless, skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds; 780g total)
skinless chicken cutlets, each pounded about 1/2 to 1/4 inch thick (1 3/4 pounds; 780g total)
- Kosher salt and freshly ground black pepper
- About 1 cup all-purpose flour (5 ounces; 140g), for dredging
for dredging
- 1/4 cup (60ml) extra-virgin olive oil, plus more if needed
plus more if needed
- 10 ounces (280g) cremini mushrooms, stemmed and thinly sliced
stemmed and thinly sliced
- 4 medium shallots (6 ounces; 165g), minced
minced
- 2 medium cloves garlic, minced
minced
- 1 teaspoon (about 3g) minced fresh thyme leaves
- 3 tablespoons (45g) cold unsalted butter, cut into cubes
cut into cubes
- 1 teaspoon (5ml) soy sauce
- White wine vinegar, sherry vinegar, or fresh lemon juice, to taste
sherry vinegar, or fresh lemon juice, to taste
- Minced fresh parsley, for garnish
for garnish