Chicken Marsala is another fantastic dish for easy entertaining. Marsala, a fortified wine from Sicily, adds incredible depth and flavour and makes the dish special. A creamy mushroom sauce helps flesh out the dish.
Ingredients
- Don't let the Marsala scare you off. I buy Sperone Marsala Fine IP Dry DOC LCBO#: 44628 $15.00 Sicily, Italy.
- This dish is best with chicken breast since you will be pan-cooking it fairly quickly.
How To Make It
- Slicing the chicken and pounding it is essential to getting a cutlet-style cut.
- Flouring the cutlets before frying gives them a bit of substance.
- You pound the chicken cutlets so they are an even ¼-1/2" thick so they cook up quite quickly. Especially if you have a large skillet that allows you to cook all 4 in a single layer.
Chicken Marsala is perfect for entertaining. It takes a 'normal' dish and elevates it to company-worthy!
Chicken Marsala
Rapini
Finocchio (Breaded Fennel)
Duck Risotto
Wine Pairing
The Marsala makes this a savoury dish, so a Soave, a Verdicchio, or a Chardonnaypair well. On the red spectrum, a Pinot Noir is an ideal pairing with Marsala.
Related Recipe Using Marsala
Chicken Marsala
Chicken Marsala is the epitome of easy entertaining.
If you tried this, or any other recipe on my website, please leave a 🌟 star rating and let me know it went in the 📝 comments below!
Save Print Pin FacebookServings: 4 servings
Ingredients
- 2 large skinless, boneless chicken breasts 6-8 oz each
- flour for dredging
- salt and pepper for seasoning
- 1 tablespoon Extra virgin olive oil
- 3 Tbsps butter divided 2 + 1
- 8 oz cremini mushrooms trimmed and sliced. Can substitute baby portabella mushrooms.
- 1 medium shallot minced
- ¼ teaspoon salt
- ⅛ teaspoon black pepper
- 2 cloves garlic minced
- ⅔ cup chicken broth
- ¾ cup dry Marsala wine
- ⅔ cup heavy cream
- 2 tsps fresh thyme
- 2 Tbsps Italian parsley for garnish chopped
Instructions
- Warm oven to about 250° F.
- Slice the chicken breasts in halve horizontally. (So 1 breast makes 2 portions half the thickness of the original breast.) Place chicken portions between double layers of plastic wrap and pound with a meat hammer to make a uniform cutlets about ¼" thick.
- Dredge each cutlet in flour and sprinkle with salt and pepper.
- Heat the oil and 2 Tbsps butter in a skillet (preferably cast iron or stainless steel). When hot fry the cutlets in a single layer 3-4 minutes per side. If you have to work in batches remove the seared breast to an oven proof plate while you sear the other cutlets. Place all cutlets on the plate and keep warm in the oven while you finish the sauce.
- Add the remaining butter to the skillet. Add the mushrooms and allow them to brown 3-4 minutes over high heat. Add the shallots, garlic, salt and pepper and stir for 2 minutes. Add the broth and Marsala and scrape up any brown bits stuck to the bottom of the skillet. Add the heavy cream and allow mixture to bubble until reduced to about half. The sauce with get browner and thicken toward the end of the time. Add the chicken cutlets back to the pan, along with any juice that accumulated on the plate, and stir to coat with the sauce. Allow a few minutes for cutlets to heat through.
- Serve with rice or crusty bread to soak up the sauce.
Nutrition
Calories: 421kcal | Carbohydrates: 15g | Protein: 16g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 113mg | Sodium: 323mg | Potassium: 620mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1079IU | Vitamin C: 6mg | Calcium: 59mg | Iron: 1mg
Tried this recipe?Mention @thewineloverski or tag #thewineloverski!
RALPH HETKE
Excellent