Delicious Chicken with Marsala Wine
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
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. 😀
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)
1. In a shallow bowl or plate, combine the flour and Essence then stir to
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
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.
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.