dadscookgoodfood

Two dads who enjoy cooking for their families

Delicious Chicken with Marsala Wine

CHICKEN MARSALA

Image

Chicken Marsala is an Italian dish made with Marsala wine, a wine

produced in the Italian city of Marsala, in Sicily. The Marsala

wine was traditionally served as an aperitif between the first and

second courses of a meal, or as a dessert wine (Wikipedia). There

are several varieties and the sweet Marsala is the one we use for this dish.

The wine is dark rust in color, which makes me wonder if  this wine is

similar to the one used during the Eucharistic celebration in a Catholic mass.

This dish is also a favourite in my household, where the last drop

of sauce is the most sought after. It’s light and  made from my favourite

vegetable, mushrooms.

Finally, here are a few tips:

* You can serve this dish with any pasta and sauce plus garlic bread.

* You can also experiment with how you want to season the flour

to coat the chicken breast.

* You can always be liberal with butter. 😀

Enjoy!

Ingredients:

1/2 cup all-purpose flour

2 tsp. garlic salt

1 tsp paprika

pinch of pepper

1 pack thinly sliced chicken breasts, pounded thin

3 tablespoons olive oil

8 tablespoons unsalted butter (yes, one stick)

3 cups sliced mushrooms

3/4 cup Marsala wine

1 cup chicken stock

Salt and freshly ground black pepper to taste

Chopped chives, for garnish (optional)

Directions:

1. In a shallow bowl or plate, combine the flour and Essence then stir to

mix thoroughly.

2. Quickly dredge the chicken breast  in the seasoned flour mixture,

and shaking off any excess flour.

3. Heat the oil in a large skillet over medium-high heat until very hot

but not to the point of  the skillet smoking! 🙂

4. Add 2 tablespoons of the butter and cook the chicken breasts until golden

brown on both sides or about 3 minutes per side. Transfer to a plate then set

aside.

5. Add 2 tablespoons from the remaining  butter to the pan and add the

mushrooms. Cook, stirring frequently, until mushrooms look golden

brown around the edges and have given off their liquid.

6. Add the Marsala wine and bring to a boil,  scraping (or deglazing) to remove any brown

bits from the bottom of the pan. When the wine has been reduced by half, add the

chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.

7. Reduce to medium heat and return the chicken breasts to the pan.  Continue

to cook the chicken  and the sauce has thickened for about 5 to 6 minutes.

Swirl in the remaining 4 tablespoons of butter, add salt and pepper, to taste.

Garnish with chopped chives and  serve immediately.

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