Chicken Marsala is an American-Italian dish, where the main ingredients are chicken, mushrooms and wine in particular Marsala wine. The dish dates to the 19th century. It most likely originated in western Sicily, where Marsala wine is produced. If you like to cook with alcohol and you’ve never tried this dish, I highly recommend getting to work immediately. The recipe is easy to prepare and will defiantly win the hearts of your guests.
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You Need:
| Ingredients: | Amount: |
|---|---|
| Skinless and boneless, chicken tights. | 4 about 1 1/2 lb. |
| Sliced crimini or porcini mushrooms. | 8 oz. |
| Olive oil. | 1/4 cup. |
| Chicken stock. | Half a cup. |
| Marsala wine. | Half a cup. |
| Unsalted butter. | 1 or 2 tbsp. |
| All-purpose flour. | For dredging. |
| Fresh parsley. | 2 springs. |
| Small shallot. | 1. |
| Kosher salt. | To taste. |
| Black pepper. | To taste. |
| Freshly squeezed lemon juice. | 1/2 lemon. |
Instructions:
Although most recipes for chicken Marsala call for chicken cutlets or chicken breasts, I like to use chicken thighs, just because they have more flavor.
Put the chicken tights side by side on the cutting board and lay a piece of plastic wrap over them. Pound with a flat meat mallet until they are about 1/4 – inch thick. Season the tights with a fair amount of salt and black pepper.
Put some flour in shallow platter and season with salt and black pepper. Mix with a fork to make sure all ingredients are mixed together.
In a large skillet heat 1/4 cup of olive oil over medium – high temperature. When the oil is hot, dredge both side of the chicken tights in the seasoned flour, shaking off the excess. Put the tights into the pan and cook for 5 minutes on each side until golden brown. Do this in batches, if the pieces don’t fit comfortably in the pan. After the chicken is done, remove from the pan and put in a large single layered platter to keep it worm. Cover the platter with foil.
Lower the heat to medium. Put 2 tablespoon unsalted butter, the mushrooms and sauté them for about 3-4 minutes or until they are nicely browned, and their moisture has evaporated. Season with salt and pepper. Add the chopped shallot and cook for another 2 minutes. Pour the Marsala wine and boil down for a few seconds to cook the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Return the chicken to the pan, add the lemon juice and simmer gently for 1 to 2 minutes. Season with salt and pepper and garnish with freshly chopped parsley prior to serving. You can pare this American-Italian dish with nice glass of Pinot-Grigio.
Enjoy!
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