ChefXi OfficialA refined, glossy take on the Sicilian classic, featuring golden-seared chicken and a deeply reduced Marsala wine sauce without the heavy cream.
In a shallow bowl, whisk together the flour, salt, and black pepper. Dredge each chicken piece in the flour, shaking off any excess so only a light veil remains.
Pounding the chicken to an even thickness ensures it cooks at the same rate and stays tender.
Heat olive oil in a large stainless steel or copper skillet over medium-high heat. Sear the chicken in batches until golden brown on both sides, about 3-4 minutes per side. Remove chicken and set aside on a plate.
In the same skillet, add the sliced mushrooms. Sauté until they release their moisture and turn a deep chestnut brown. Add the minced garlic and cook for 1 minute until fragrant.
Don't crowd the pan with mushrooms or they will steam instead of browning.
Pour in the Marsala wine and chicken broth, scraping the bottom of the pan to release all the flavorful brown bits (the fond). Let the liquid simmer and reduce by half until it starts to look syrupy.
Return the chicken and any juices from the plate back into the skillet. Simmer for 2 minutes to finish cooking the chicken through.
Turn off the heat. Stir in the cold butter cubes one by one, swirling the pan constantly until the sauce becomes glossy and emulsified. Garnish with fresh parsley and serve immediately.
Mounting with cold butter at the end is the secret to that restaurant-style glossy sheen without using cream.
Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
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