Main Dishes

Chicken Marsala

Chicken Marsala is one of the first dishes I ever made. I was about 10 years old, and I got a cookbook from some school event. I looked through the cookbook for something that my family would like and that was not too complex to make, and chicken Marsala was the winner. And it really was a winner! My family loved it.

Having much more experience now (obviously…we are talking 25 years of cooking!), I have changed the recipe over the years in an effort to perfect it. In this recipe, mushrooms are sautéed with shallots and garlic, and then they are greeted with some Marsala wine, chicken broth, and a splash of cream to make a sweet yet savory sauce for the chicken. This is an absolutely delicious dish. Is it perfect? You be the judge. Give it a try! 

Ingredients:

4 thin sliced chicken cutlets
Salt and pepper
½ cup flour
1 cup sliced mushrooms
1 shallot, finely chopped
3 tbsp. extra virgin olive oil
1 clove garlic, minced 
1 cup Marsala wine
1 cup chicken broth
1 ½ tsp. cornstarch
1 tbsp. heavy cream
Fresh parsley for garnish (optional)
 
Directions: 

Step 1: Heat a skillet to medium heat and add 1 tbsp. of extra virgin olive oil. Combine the flour and garlic powder in a shallow dish. Sprinkle salt and pepper on the chicken, coat with the flour mixture, then place the chicken in the skillet (you may have to do this in batches). Fry for about 2-3 minutes on each side, or until the chicken is cooked through. Remove from the skillet and keep warm.

Step 2: Add another tablespoon of oil into the pan the chicken was in. Add the mushrooms and sauté for about 5-6 minutes over medium heat. Add the shallots and garlic and continue to sauté for another minute or two.

Step 3: Pour the Marsala in the pan and cook for a few minutes until the liquid is reduced by half, stirring occasionally. Whisk the cornstarch with the chicken broth and then pour the broth into the Marsala mixture. Cook on medium for about 3-4 minutes, stirring occasionally. Then stir in the cream.

Step 4: Add the chicken to the pan and turn to coat. Allow the chicken to get warmed in the Marsala sauce for another minute, spooning sauce over the chicken as it cooks. Transfer to a platter and spoon the sauce over the chicken.  

Garnish with some fresh parsley and enjoy!

 

Cook the chicken…

 

 

Make the sauce…

 

 

Add the chicken to the sauce…

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Plate it up!

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2 thoughts on “Chicken Marsala”

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