- Prep
- 20 min
- Cook
- 35 min
- Total time
- 55 min
- Yield
- 4 servings
- Difficulty
- Medium
- Calories
- 440 kcal
Quick summary
“This Italian-American classic features chicken fillets delicately breaded in flour and browned in butter, enveloped by a velvety and fragrant sauce of dry Marsala wine with sautéed crimini mushrooms. A sophisticated and comforting dish, quick to finish in a single skillet.”
What you need to know
- O empanamento leve na farinha de trigo sela a umidade da carne e ajuda a espessar naturalmente o molho na panela
- A redução do vinho Marsala pela metade concentra notas caramelizadas de carvalho e acidez equilibrada
- Os cogumelos crimini dourados na manteiga aportam umami terroso profundo que complementa o corte de frango
Ingredients
Main
- units (about 150g each), cut in half horizontally Chicken breast fillets
- cup (for breading) All-purpose flour
- teaspoon Salt
- teaspoon Freshly ground black pepper
- tablespoons Extra virgin olive oil
- tablespoons Unsalted butter
- grams, sliced Crimini mushrooms (or Paris champignon)
- cup Finely chopped red onion
- cloves Minced garlic
- cup Dry Marsala wine
- cup Low-sodium chicken broth
- cup (optional, for more creaminess) Fresh cream
- tablespoons (for finishing) Fresh chopped parsley
Instructions
Principal
- Season the chicken fillets with salt and black pepper. In a shallow dish, place the wheat flour. Bread each piece of chicken, shaking off any excess. This step ensures a light and uniform crust.
- In a large, heavy skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Brown the chicken in batches for 3-4 minutes per side, until golden and cooked through. Set aside on a plate.
- In the same skillet, add the remaining tablespoon of butter. Add the sliced mushrooms and cook for 5-7 minutes, or until tender and starting to brown. Remove them from the skillet and set aside with the chicken.
- Add the chopped red onion to the skillet and sauté for 2-3 minutes, until translucent. Add the minced garlic and cook for 1 more minute, releasing the aromas. Do not let the garlic burn to avoid bitterness in the sauce.
- Pour the Marsala wine into the skillet, scraping the bottom with a wooden spoon to loosen all the caramelized residues. Bring to a boil and reduce by half, about 3-5 minutes. This step concentrates the wine flavor in the sauce.
- Incorporate the chicken broth into the mixture. Let the sauce boil and cook for 5-7 minutes, until it thickens slightly. If desired, add the heavy cream at this point for extra creaminess and a velvety texture.
- Return the chicken and mushrooms to the skillet, dipping them in the sauce to heat. Cook for another 2-3 minutes, ensuring everything is well heated and the chicken absorbs the rich flavor of the Marsala sauce.
- Turn off the heat and finish with chopped fresh parsley. Serve immediately, accompanied by your preferred side dish. The most important tip is to savor every moment and enjoy the result of your work.
Chef's tips
- Bata os filés de peito de frango entre duas folhas de filme plástico com um martelo de carne para uniformizar a espessura
- Não superlote a frigideira ao dourar o frango; faça em duas levas para garantir selagem dourada em vez de cozinhar no vapor
- Raspe vigorosamente os resíduos dourados do fundo da frigideira ao deitar o vinho para incorporar sabor
Variations
- Adicione 1 colher de sopa de alcaparras drenadas ao molho para conferir uma nota salgada e ácida contrastante
- Finalize o prato com folhas de sálvia fresca fritas na manteiga dispostas sobre os filés antes de servir
- Substitua o peito de frango por escalopes finos de lombo suíno ou filé-mignon bovino seguindo o mesmo preparo
Substitutions
- Os cogumelos crimini podem ser substituídos por cogumelos Paris frescos fatiados ou cogumelos portobello picados
- O vinho Marsala seco pode ser substituído por vinho do Porto seco, vinho Madeira ou jerez seco na mesma medida
- O creme de leite fresco é opcional e pode ser dispensado para manter o molho clássico mais translúcido
How to store
Store the fillets with the mushroom sauce in a closed container in the refrigerator for up to 3 days. To reheat, place in a skillet over low heat adding 2 tablespoons of chicken broth to recover the velvety texture.
Can it be frozen?
Freeze the ready-made fillets with the sauce in an airtight container for up to 60 days in the freezer. To consume, thaw in the refrigerator overnight and reheat over low heat until it reaches a gentle boil without boiling hard.
What to serve with
Pairs perfectly with tagliatelle or fettuccine in butter and sage, rustic mashed potatoes with garlic, or creamy soft polenta. To drink, pair with a glass of light red wine like Pinot Noir or full-bodied white wine.
Frequently asked questions
Can I use jarred mushrooms?
Fresh mushrooms are ideal, as canned ones release excessive water and have a rubbery texture that ruins the sauce.
How to prevent the Marsala wine sauce from getting too thin?
Let the broth and wine reduce over medium heat; the wheat flour from the chicken breading will thicken the sauce at the right time.
What is Marsala wine and where can I find it?
It is an Italian fortified wine produced in Sicily, with a complex woody flavor, found in wine shops and supermarkets.
Does the alcohol in the wine evaporate during cooking?
Yes, the intense boiling of 5 to 7 minutes evaporates almost all the alcohol content, retaining only the noble aroma and the sweetness of the grape.
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