BEST MARSALA COOKING WINE RECIPES

Steps:

• Season the chicken with the salt and a few grinds of pepper. Spread the flour on a plate. Coat the chicken in the flour and set on another plate. Reserve the flour. 
• Heat a large skillet over medium-high heat. Add 2 tablespoons each butter and olive oil; let melt. Working in batches, cook the chicken until browned, 1 to 2 minutes per side. Remove to a clean plate. 
• Wipe the skillet clean with a paper towel and return to medium-high heat. Add another tablespoon each of butter and olive oil. When the butter melts, add the mushrooms and season with salt and pepper. Cook, stirring, 3 to 4 minutes. 
• Reduce the heat to medium. Add 1 more tablespoon olive oil, the shallots and sage and cook, stirring, 3 to 4 minutes. Sprinkle with 1 tablespoon of the reserved flour and toss to coat. Add the Marsala, bring to a simmer and cook until reduced by half, 1 to 2 minutes. Add the chicken broth; return to a simmer. Cook until slightly thickened, 2 to 3 minutes. 
• Add the chicken and half of the parsley to the skillet. Simmer until the chicken is cooked through, about 2 minutes. 
• Meanwhile, bring a large pot of salted water to a boil. Add the spaghetti and cook as the label directs for al dente. Reserve ½ cup cooking water, then drain the spaghetti and transfer to a bowl. Add the remaining 3 tablespoons butter and 2 tablespoons olive oil and the remaining parsley; season with salt and pepper. Add ¼ cup of the reserved cooking water and toss, adding more cooking water if needed. Serve with the chicken and sauce. 

Steps:

• Set a wire rack inside a rimmed baking sheet. Cut two 12-inch sheets of plastic wrap.
• Cut the chicken breasts in half lengthwise, making 6 roughly equal pieces; they should look like large chicken tenders. Place one sheet of plastic on a clean cutting board. Put a chicken piece in the center of the plastic and top with the other sheet of plastic. Pound the chicken with the flat side of a meat mallet, starting in the center and working your way to the edges, until the chicken is 1/4 inch thick and 6 to 8 inches long. Transfer to the wire rack. Repeat with the remaining chicken pieces. Liberally sprinkle the chicken with salt and pepper. 
• Mix the flour with 1 1/2 teaspoons salt and a generous amount of pepper in a shallow bowl or plate. Dredge the cutlets in the seasoned flour, shaking off any excess. Heat 3 tablespoons of the oil in a large skillet over medium-high heat until very hot, about 1 minute. Sear 3 cutlets until golden brown, about 2 minutes per side. Transfer the cutlets to a plate. Add the remaining 1 tablespoon of oil to the pan and sear the remaining 3 cutlets until golden brown, about 2 minutes per side. It's ok if the chicken is not completely cooked through; it will finish cooking in the sauce.  
• Add the mushrooms and 1/2 teaspoon salt to the same pan and cook, stirring and scraping up any browned bits, until the mushrooms are slightly softened and just beginning to release some liquid, 3 to 4 minutes. (The mushrooms will soak up the oil quickly and dry up the pan; that's ok, more liquid will release as they cook longer.) Add the shallots and cook, stirring and scraping up any browned bits, until starting to soften, 3 to 4 minutes.  
• Remove the pan from the heat. Pour in the wine and 1/2 cup water. Return the pan to high heat and bring to a boil. Reduce the heat to medium and simmer until the liquid reduces by a third and starts to thicken, 6 to 7 minutes. Whisk in the butter and continue whisking until it is melted and the sauce has thickened, 1 to 2 minutes.   
• Add the cutlets and any accumulated juices to the pan and cook, flipping halfway through, until the chicken is cooked through and the sauce has thickened, about 2 minutes.  
• Remove the chicken to a platter and stir the parsley into the sauce. Pour the sauce over the chicken and garnish with more parsley.