Entree: Italy – Sicily – Chicken Marsala with Tenderloins

Serving Size: 4

Approximate Time

Prep 20 min

Cook 20 min

Total 40 min

Ingredients

- 1.5 lb (680 g) chicken tenderloins
- 1/2 cup (60 g) all-purpose flour for dredging
- 1 tsp (5 g) kosher salt
- 1/2 tsp (2.5 g) black pepper
- 3 tbsp (45 ml) olive oil
- 3 tbsp (45 g) unsalted butter, divided
- 8 oz (225 g) cremini or button mushrooms, sliced
- 3/4 cup (180 ml) Marsala wine
- 1 cup (240 ml) low-sodium chicken stock
- 1 tbsp (15 ml) fresh lemon juice (optional)
- 2 tbsp (8 g) chopped fresh parsley

Instructions

1. Season chicken with salt and pepper and dredge in flour, shaking off excess.
2. Heat 2 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat; cook tenderloins in batches until golden and cooked through, about 2–3 minutes per side; transfer to a plate.
3. Add remaining olive oil and butter to the pan; sauté mushrooms until browned, about 5 minutes.
4. Pour in Marsala wine to deglaze, scraping up fond; cook until reduced by half, then add chicken stock and simmer until sauce thickens slightly, about 4–5 minutes.
5. Return chicken to the skillet to warm through and coat with sauce; stir in lemon juice if using and sprinkle with parsley before serving.