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Crispy Chicken Marsala

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PREP TIME
20 min
COOKING TIME
30 min
TOTAL TIME
50 min
SERVINGS
2 servings
Dinner Italian
Crispy Chicken Marsala
Ingredients
  • 2 (6 ounce) skinless, boneless chicken breast halves
  • kosher salt and freshly ground black pepper to taste
  • 1 pinch cayenne pepper, or to taste
  • 1/2 cup all-purpose flour, or as needed
  • 1 large egg, beaten
  • 1 1/2 cups panko bread crumbs, divided, or more as needed
  • 1 ounce Parmigiano-Reggiano cheese, freshly grated
  • 1/4 cup olive oil for frying
  • 3 tablespoons unsalted butter
  • 8 ounces brown mushrooms, sliced
  • salt to taste
  • 2 tablespoons all-purpose flour
  • 1/2 cup dry Marsala wine
  • 2 teaspoons lemon juice
  • 2 cups chicken broth
  • 1 pinch ground black pepper
  • 1 pinch cayenne pepper
  • 1 tablespoon chopped flat-leaf (Italian) parsley
Instructions
1
Gather all necessary ingredients and prepare them for use.
2
Take the chicken breasts and place them between two layers of plastic wrap or a cut-open zip-top bag. Utilize a meat mallet to flatten the chicken to approximately 1/4-inch thickness.
3
Sprinkle both sides of the chicken with salt, pepper, and cayenne pepper. Transfer the seasoned chicken to a large plate for further processing.
4
Dust both sides of the chicken with flour, ensuring an even coating. Move the floured chicken to a clean plate for continued preparation.
5
Remove any excess flour from the plate using a gentle sweeping motion. Sprinkle a thin layer of panko breadcrumbs onto the surface of the plate.
6
Dip each piece of chicken in the beaten egg, coating it evenly. Use a brush to apply the egg mixture to both sides of the chicken. Flip the chicken over and repeat on the other side, ensuring an even coating.
7
Using tongs, carefully lift each piece of chicken and allow any excess egg to drip off. Place the coated chicken back onto the plate of panko, pressing gently with your hands or tongs to secure.
8
Generously sprinkle additional panko breadcrumbs over the top of each piece of chicken, pressing them firmly into place with your hands or tongs. Flip the chicken over and repeat on the other side, ensuring a well-coated exterior.
9
Sprinkle a light dusting of Parmigiano-Reggiano cheese over the top of each piece of chicken, pressing it gently into place with your hands. Flip the chicken over and repeat on the other side.
10
Transfer the prepared chicken to a plate sprinkled with additional panko breadcrumbs. Cover the dish with plastic wrap and refrigerate until ready to cook.
11
Prepare the Marsala sauce by melting butter in a saucepan over high heat. Add sliced mushrooms and a pinch of salt, stirring occasionally until well browned, approximately 5-6 minutes.
12
Reduce the heat to medium and stir in flour. Cook for an additional 2 minutes, stirring occasionally.
13
Pour in Marsala wine and lemon juice, scraping any caramelized residue from the bottom of the pan using a spatula or spoon. Add chicken broth and raise the heat to medium-high, seasoning with black pepper and cayenne pepper. Bring the mixture to a simmer and cook until reduced and thickened, stirring occasionally.
14
Keep the sauce hot until needed or let it cool and reheat when required. Just before serving, stir in some freshly chopped parsley.
15
Heat olive oil in a non-stick skillet over medium-high heat. Add the breaded chicken to the pan and reduce the heat to medium, cooking until golden brown and cooked through, approximately 3 minutes per side.
16
Serve the chicken immediately with Marsala sauce underneath or spooned over the top.