Mushroom (or Chicken) Marsala


Serves 4
Start to finish: a little over an hour


If you’re making Chicken Marsala:

  • 4 skinless, boneless chicken breast halves, pounded thin
  • 1/2 cup (70g) flour
  • 1 teaspoon (5g) salt
  • 1 teaspoon (5g) pepper
  • olive oil


  1. Pour Marsala and shallots into a medium saucepan. Bring to boil over medium-high heat, then reduce heat to simmer. Let simmer until liquid is reduced by 1/3 or so.
  2. Whisk in heavy cream and milk. Bring to boil, reduce to simmer. Let simmer for about an hour, whisking occasionally and making sure you don’t scorch the shit.
  3. While the sauce is simmering, heat a skillet over medium heat and saute mushrooms about 10 minutes. Season with half teaspoon  salt. You don’t want them to get super soggy.

If you’re making Chicken Marsala:

Pour the flour, salt and pepper into a shallow dish and dredge the chicken on both sides. Heat oil (just enough to cover the bottom of the pan) in a skillet over medium-high heat.
Cook chicken three minutes per side. 

4. After sauce has finished simmering, season with 1/2 teaspoon salt. Taste and add more salt if you want.

5. Toss all the shit together and serve with buttered egg noodles or rice.

If you want a thicker sauce, whisk in a mix of water and cornstarch, bring to a boil, and let simmer for about 5 minutes.


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