April 29, 2015

Chicken Marsala

Here is another elegant and light entrée to add to your weekly dinner menu, Chicken Marsala.

Chicken Marsala is a Sicilian dish using Marsala wine which is produced in the region of Marsala, Sicily. This wine is used in a variety of sweet or savory dishes. Similar to Port wine, Marsala is a fortified wine and often enjoyed as an aperitif. A good rule of thumb ~If you enjoy drinking it, then you can cook with it!

We recommend purchasing a high quality Marsala to ensure the best flavor possible. Marsala is made either sweet or dry and for this recipe we will be using sweet Marsala.

Traditionally, the Marsala sauce is finished with small pats of butter which make the sauce smooth and rich. However, summer is right around the corner so I’ve ditched the butter in this version. If you must indulge, butter can be added when reducing the sauce. I have also added onions to this dish as my husband likes them in everything. So if you prefer a traditional Chicken Marsala, forgo the onions!

Season your flour with salt & pepper. Mix in fresh chopped Italian flat leaf parsley. Slice your chicken breast into thin pieces (you may also pound them to your desired thinness). Dredge (coat) chicken breasts in seasoned flour.

Heat your sauté pan with oil and sear both sides of chicken, about 30 seconds each side. Chicken will not need to be fully cooked as we will be braising it later.

Set your semi cooked chicken breasts aside.

Sauté one onion with olive oil & salt. Salt will release its juices and prevent burning.

Add baby bell mushrooms to your onions and cook until softened. Add fresh ground black pepper.

Now deglaze the pan with marsala wine & chicken stock.

Return your chicken pieces to the pan and allow them to braise in the Marsala & chicken stock. Bring to a light simmer to cook off the alcohol from the wine.

Reduce your heat and allow the chicken to cook through. I usually will cover it for about 5-6 mins depending on how thick your chicken is.

The flour from the chicken and the sugars from the marsala wine will thicken your sauce. If you prefer your sauce to be a thicker glaze, bring to a light simmer again and continue to reduce down.

Now its time to enjoy! I typically serve this dish with a light side such as a salad. However, this sauce is not something to waste so feel free to pair with rice, polenta or even pasta to soak up all its loveliness!

Boun Appetito,

~Christina

Chicken Marsala

Recipe Type: Chicken

Cuisine: Italian, Sicilian

Author: 3 Italian Sisters

Prep time: 15 mins

Cook time: 15 mins

Total time: 30 mins

Ingredients

Boneless/Skinless Chicken Breast
1 small container Baby Bella or White Mushrooms
1 yellow Onion
1-1/2 cups of Chicken Stock or Broth
1-1/12 cups sweet Marsala wine
1 cup All Purpose Flour (may substitute with rice flour)
1 bunch Italian flat leaf Parsley
Salt & Pepper to taste
Olive oil for sauté & oil for searing chicken

Instructions

Prepare your chicken breasts by trimming any excess fat or tendons. Slice chicken breasts in half or in three if possible. You may also pound your chicken to your desired thickness. This dish taste best when your chicken pieces are thin.
Season your flour with salt & pepper. Chop a handful of parsley and mix into flour. Dredge your chicken in the seasoned flour.
Heat a saute pan with oil and sear your chicken for about 30 seconds each side. Chicken does not have to be cooked all the way as we will be braising it later. Set semi cooked chicken aside.
In the same pan, heat olive oil. Chop one onion into slices or small pieces. Add to saute pan with a pinch of salt. Cook until translucent.
Clean your mushrooms, slice to desired thickness and add to onions. Cook until softened.
Deglaze your pan by adding Marsala wine. Bring to a simmer. Take a wooden spoon and lightly move along the bottom of the pan to release all of the cooked on bits of flavor. Add chicken stock and stir.
Return your semi cooked chicken to the pan and mix in. Reduce heat to low and cover for 5-6 minutes to allow chicken to cook through.
Remove lid and make sure your chicken is fully cooked. Bring your heat up slightly to cook down your sauce. For a thicker sauce simmer longer.
Pair this dish with rice, polenta, angel hair pasta or a light salad. Enjoy!