Gently pound the chicken to slightly thin them out. Do not over pound or the chicken will tear. Use the flat side of your meat mallet. If you don’t have a meat mallet you can always use the side of a can, the back of a pan. Place a piece of plastic wrap over the chicken before pounding.
Heat a pan with just enough oil to coat the pan. A square electric frying pan actually works very well for the home cook.
While the pan is slowly heating, season the chicken on both sides with salt. Lightly dredge the chicken in the flour and shake off the remaining flour.
Keep it light. The purpose of this is to aid in the browning process, keeping the chicken from sticking and later aiding in thickening the sauce.
I like to do this in 2 batches so the chicken does not absorb the flour and become gummy.
Once the oil is just below the smoking point, place the floured chicken in the pan, searing the chicken.
If you can’t fit all of the chicken in one pan, sear chicken in batches. Be careful not to overcrowd. This will boil the chicken in its own juices.
You want the chicken to have a golden brown look to it.
Remove the seared chicken from the pan and place on a plate. Pour off off the oil from the pan.
Place a knob of butter (about 1 tablespoon) in the pan over medium heat. Lightly melt the butter.
Toss in the mushrooms and spread out evenly. Give the mushrooms a stir and sear for another minute or so.
Add the Marsala wine and chicken broth.
Then, add your wine and broth deglazing and scraping up the tasty brown bits from the pan known as fond.
I don’t measure. Pour the Marsala to 1/3 the side of the chicken.
Add the chicken broth to 1/2 to 2/3 up the side of the chicken and simmer reducing the sauce to about 1/3 of the contents.
Once the sauce is reduced, take the remaining butter (best if cold) and in roughly 2 tablespoon knobs, dredge the butter in the flour, kneading quickly to combine. Do this rather rapidly so the butter does not melt.
Drop the knobs of butter into the high simmering sauce and stir in. You will see the sauce begin to thicken.
This is called a beurre manie. (burr-mon-yay)
Allow to simmer for a few minutes until the sauce is at a desired thickness. Allow the sauce to simmer for a few moments to “cook out” the taste of raw flour.
The sauce should cost the back of a spoon. If too thin, add more beurre manie or cold butter.
The Chicken Marsala is complete.
Place the chicken on a warm serving platter and cover with the sauce.
Serve with desired vegetable and pasta or potato’s and your favorite wine.