Marsala chicken
Chicken Marsala is an Italian American dish of golden pan-fried chicken breast and mushrooms in rich Marsala wine sauce.
Marsala is a fortified wine, dry or sweet, produced in the region surrounding the Italian city of Marsala in Sicily. Marsala wine is frequently used in cooking and baking, especially in dishes served in Italian restaurants in the United States. It is 100% worth adding to your pantry, if only to make this dish again and again.
You have 3 levels of sweetness of this wine. For this recipe you can use any, but we used semisecco. Once you open the wine, you can keep it open in dry cool place for months.
We would recommend to try this heart-warming recipe, when you would like to cook something new, but you don’t want to spend hours by the stove.
The recipe makes lovely sauce that is delicious over pasta, polenta or mash potatoes.
Ingredients
800g of chicken breast
500g mushrooms – champignons
100g all purpose flour
Salt and freshly ground pepper
4 cloves of garlic
100ml tablespoons of olive oil
240 ml Marsala wine
260ml chicken stock
100 ml double cream (33 or 35 percent)
70g butter
3-4 stalks of parsley
Directions
1. Prepare vegetable stock.
2. Put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Cut all the way through.
3. Pummel with mallet pound or rolling pin.
4. Season each side of chicken breast with salt and pepper.
5. Cut mushrooms.
6. Lightly coat the chicken in the flour.
7. Heat up olive oil with butter over medium high heat, add the chicken and fry on both sides until browned and cooked throughout. Remove the chicken and set aside on the plate.
8. Add pressed garlic, fry for a minute.
9. Add sliced mushrooms and cook until tender. If it is too dry, add olive oil.
10. Add Marsala wine and boil for 1-2 mins to burn the alcohol.
11. Add chicken stock and cook for two more minutes, until reduced slightly.
12. Add the cream and stir.
13. Return chicken back in the sauce and continue to simmer for couple minutes.
14. Serve with fresh pasta and garnish with parsley.
