Introduction
Golden Crusted Chicken is a delightful dish that brings a touch of elegance to your dinner table. Tender chicken breasts are pounded thin, breaded, and cooked to a perfect golden brown, then bathed in a rich and creamy Marsala sauce. This dish is perfect for special occasions or a cozy family dinner.
Detailed Ingredients with measures
Chicken Breasts
– 2 large chicken breasts (300g/10oz each), cut in half horizontally (or 4 thighs)
Cooking Seasoning
– 1/2 tsp cooking salt / kosher salt
– 1/2 tsp black pepper
– 1/4 cup flour, plain/all-purpose
Marsala Sauce
– 2 tbsp extra virgin olive oil
– 2 tbsp / 30g unsalted butter
– 2 eschalots (US: shallots), peeled and cut into 1cm / 1/3″ squares
– 1 garlic, finely minced
– 2 cups white mushrooms, sliced 0.5cm / 1/5″ thick
– 1 cup dry marsala wine
– 1/2 cup chicken stock/broth, low sodium
– 1/2 cup thickened / heavy cream
– 1/4 tsp cooking salt / kosher salt
– 1/8 tsp black pepper
– 1 tbsp finely chopped parsley, for garnish (optional)
Prep Time
30 minutes
Cook Time, Total Time, Yield
Cook Time: 20 minutes
Total Time: 50 minutes
Yield: Serves 4
Detailed Directions and Instructions
CHICKEN ESCALOPES
Pound – Cut each chicken breast in half horizontally to create two thinner steaks. Place the chicken between a freezer bag or a piece of Go-Between, then pound each piece to a thickness of 1 cm (0.4 inches) using a meat mallet or a rolling pin. This process helps to tenderize the chicken and ensures even cooking.
Dust – Season the chicken by sprinkling half of the cooking salt, black pepper, and flour on one side. Lightly rub the flour mixture into the surface, flip the chicken, and repeat with the remaining salt, pepper, and flour. Before cooking, shake off any excess flour from each piece.
Cook – Heat half of the unsalted butter and extra virgin olive oil in a large non-stick pan over medium-high heat. Once the butter has melted and becomes foamy, add the chicken to the pan. Cook for 3 to 4 minutes, or until the chicken is beautifully golden and crispy. Flip the chicken and cook for an additional 2 minutes. Once cooked, remove the chicken from the pan and place it on a plate.
CREAMY MARSALA SAUCE
Sauté aromatics – In the same pan used for the chicken, add the remaining unsalted butter and olive oil. Once the butter is melted, add the peeled and diced eschalots and finely minced garlic. Sauté for 1 minute until fragrant.
Cook mushrooms – Add the sliced white mushrooms to the pan. Cook for 3 minutes, stirring regularly to ensure even cooking.
Reduce marsala – Pour in the dry marsala wine and increase the heat to high. Bring to a boil and cook for 3 minutes, or until the wine has reduced by half.
Thicken sauce – Lower the heat and add the chicken stock, thickened cream, cooking salt, and black pepper. Stir everything together and allow the mixture to simmer (not boiling rapidly) for 3 to 5 minutes until the sauce thickens to a creamy consistency (it will continue to thicken as it cools).
Rewarm chicken – Place the cooked chicken pieces back into the sauce and let them sit for 30 seconds to reheat.
Serve! Remove the pan from the stove. Optionally sprinkle finely chopped parsley over the dish before serving. Serve the chicken and sauce over a starch of your choice, such as mashed potatoes, rice, small pasta, polenta, or bread for mopping up the sauce.
Notes
Note 1
You can substitute the chicken breasts with 4 chicken thighs.
Note 2
Eschalots are also known as shallots in the US; they should be peeled and cubed into 1 cm (1/3 inch) pieces.
Note 3
Use dry marsala wine for the best flavor in the sauce.
Note 4
Thickened or heavy cream can be used to achieve a rich sauce.
Note 5
Using a freezer bag or Go-Between helps contain any mess while you pound the chicken.
Cook techniques
Pound the Chicken
Pounding the chicken breast into thinner steaks ensures even cooking and tenderness. Use a meat mallet or rolling pin, placing the chicken in a freezer bag or wrapping it in Go-Between to prevent splatter.
Dusting the Chicken
Sprinkle the chicken with salt, pepper, and flour to create a golden crust. Make sure to shake off any excess flour before cooking to prevent a heavy coating.
Cooking the Chicken
Heat half the butter and oil in a non-stick pan over medium-high heat. Cook the chicken for 3 to 4 minutes on one side until golden and crispy, then turn and cook for an additional 2 minutes.
Sautéing Aromatics
In the same pan, add the remaining butter and oil. Sauté eschalots and minced garlic for about one minute until fragrant.
Cooking the Mushrooms
Add sliced mushrooms to the pan and cook for approximately 3 minutes, stirring regularly until they become tender.
Reducing Marsala
Pour in the dry marsala wine and increase the heat to high. Boil for about 3 minutes until the wine has reduced by half, intensifying the flavor of the sauce.
Thickening the Sauce
Combine chicken stock, cream, salt, and pepper in the pan. Lower the heat and allow to simmer for 3 to 5 minutes until the sauce reaches a creamy consistency.
Rewarming the Chicken
Nestle the cooked chicken back into the sauce for about 30 seconds to reheat gently, allowing the flavors to meld together.
Serving Suggestions
Serve the chicken and sauce over a starchy base such as mashed potatoes, rice, small pasta, polenta, or alongside bread for dipping.
FAQ
Can I use chicken thighs instead of breasts?
Yes, you can use chicken thighs; just adjust the cooking time as needed since they may require slightly longer to cook through.
What is dry marsala wine?
Dry marsala wine is a fortified wine from Italy, typically used in cooking for its rich and complex flavor, which enhances sauces.
Can I substitute heavy cream with a lighter option?
You can use half-and-half or a lower-fat cream option, but the sauce may not be as rich and creamy.
How can I store leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
What can I serve with golden crusted chicken?
This dish pairs well with starchy sides such as mashed potatoes, rice, small pasta, or polenta, and can also be enjoyed with crusty bread.
Conclusion
The golden crusted chicken paired with the creamy Marsala sauce offers a delightful combination of flavors and textures, making it a great meal that is both satisfying and indulgent. This dish not only showcases the richness of the sauce but also highlights the tenderness of the chicken, making it a perfect centerpiece for any dinner.
More recipes suggestions and combination
Add roasted vegetables as a side for a healthy and colorful plate.
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Serve with creamy mashed potatoes to soak up the delicious sauce.
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Pair with garlic bread for a delightful and tasty accompaniment.
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Include a fresh green salad to balance the richness of the chicken and sauce.
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Combine with small pasta like orzo for a heartier meal option.
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Serve over polenta for a comforting and creamy alternative.
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Garnish with grated Parmesan cheese to enhance the flavor of the dish.
