Chicken Marsala



Poultry


Tender Chicken

This Chicken Marsala tastes great and if fairly simple to make. The sauce is a rich wine sauce that is blended with a variety of mushrooms. The chicken is then pounded thin, seasoned, browned and braised.

This old Italian favorite can be served by itself or over pasta. I prefer it alone smothered in exotic mushrooms. Using a good Marsala wine is the key to making a good dish great.

Chicken Marsala has been around for generations. Like many Italian recipes each family have their favorite way of preparing it. This just happens to be mine. Enjoy!

INGREDIENTS

  • 4 boneless, skinless chicken breasts, pounded thin
  • 1 cup of all purpose flour
  • 1 tsp of salt
  • 1 tsp of fresh ground black pepper
  • 1 tsp of dried marjoram
  • 2 eggs, beaten with a little milk
  • 2 Tbls of extra virgin olive oil
  • 3 Tbls of butter
  • 2 shallots, chopped
  • 2 cloves of garlic, chopped
  • 2 cups of sliced mushrooms (white button. baby portabella, porcini, etc.
  • 3/4 cups of sweet Marsala wine
  • 1 cup of chicken broth
  • 1/2 cup of heavy whipping cream (optional)
  • 1/4 cup of fresh flat leaf parsley

    PREPARATION

  • Using a medium size bowl, season the flour with the salt, pepper and marjoram.
  • Place the beaten eggs in another bowl.
  • Dip the chicken in the egg mixture and then in the flour mixture.
  • In a large frying pan heat the olive oil and butter.
  • Saute the chicken for 2 minutes on each side until browned.
  • Remove the chicken from the pan and drain on a paper towel.
  • In the meantime sauté the shallots, garlic and onions in the remaining butter and oil.
  • Cover and cook on medium heat for around 4 to 5 minutes until the mushrooms are tender.
  • Turn the heat up and deglaze the pan with the Marsala and broth while scraping all the bits off the bottom with a wooden spoon..
  • Reduce the mixture to about half.
  • Stir in the cream if you wish.
  • Lower the heat and return the chicken to the pan and cook covered for 2 minutes until the chicken is heated through and tender.
  • Plate the chicken and top with the Marsala and mushroom sauce.
  • Garnish with parsley and serve.

    Enjoy this Chicken Marsala dish with a nice warm loaf of Italian bread.

    Serves 4 people



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