Authentic Chicken Marsala

Instructions

1. Prepare the Chicken: Place a sheet of baking paper on your chopping board. Lay the chicken breasts on top, cut them in half, and cover with another sheet of baking paper. Use a mallet to gently flatten the chicken until even.
2. Coat the Chicken: In a bowl, combine plain flour with a pinch of salt and pepper and mix. Lightly coat each chicken piece in the seasoned flour, shaking off any excess.
3. Cook the Chicken: Heat a large pan over medium-high heat. Add a generous amount of EVOO and half the butter. Once the butter melts, add the chicken pieces. Season with a little salt and pepper, then cook for 2 minutes on each side, or until golden brown. Transfer the chicken to a plate lined with paper towels to rest.
4. Prepare the Marsala Sauce: Clean the pan by removing any leftover burnt bits, but leave the sauce which has been created. Add more EVOO, turn the heat up to medium, and add the crushed garlic. Sauté until lightly golden, then add the sliced mushrooms and rosemary to the pan. Stir and pour in ½ cup Marsala wine. Season with salt and pepper. Cook for 5–7 minutes, then add half a glass of vegetable stock. Cover with a lid and let it simmer for another 5 minutes.
5. Combine Chicken and Sauce: Remove the lid from the pan. Sprinkle a small pinch of flour into the sauce, and stir to thicken. Add the remaining butter and return the chicken to the pan. Pour a little more Marsala over the chicken, turning each piece to coat it fully in the sauce. Once the chicken is evenly covered and the sauce is glossy, turn off the heat.
6. Serve: Finish your dish with a sprinkle of freshly chopped parsley. Serve it with warm fresh bread to mop up the sauce, or slice the chicken and layer it on bread for delicious bite-sized goodness.