Chef Jernard’s Chicken Marsala

Instructions

Preheat a large nonstick saute pan with olive oil over medium high heat. Season the chicken cutlets on each side with salt and pepper as desired. Put 1 cup of flour into a shallow bowl and season with salt and pepper as desired. Dip each piece of chicken cutlet into the flour and gently shake off the excess. Place each chicken cutlet into the saute pan and saute on each side for roughly 3-4 minutes until golden brown on each side and cooked through. Remove to a plate. Add the butter to the saute pan. Scape up some of the bits on the bottom of the pan. Once the butter foams up and is nicely melted add the garlic and mushrooms. Saute until the garlic and mushrooms begin to soften about 1-2 minutes. Add in the 2-3 tablespoons of flour and mix. Cook for about 2-3 minutes longer so the mixture can begin to thicken. It should be bubbling and almost foamy in appearance. Pour in the chicken stock and stir to combine. The mixture should thicken right away. Lower the heat to medium low and stir in the heavy cream. Add more heavy cream if the sauce appears too thick. It should just coat the back of your spoon without dripping too quickly. Mix in the fresh herbs and season the sauce with salt and pepper to taste. Pour in the marsala wine and mix into the sauce. Bring up to a light simmer for about 3-4 minutes to cook some of the alcohol out. Add the chicken back into the pan and coat in the marsala sauce. Cook for about 10 more minutes over low heat (sauce should be simmering gently). Serve with garlic mashed potatoes.