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Are you looking for a great Chicken Marsala recipe? Chicken Marsala is a quick yet elegant dinner to make, using ingredients you probably already have on hand. Read on to learn how to make Chicken Marsala, step by step.
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Introduction
Marsala is a fortified wine, with an alcohol content of 17-18%. Although all Marsala is sweet, you want to use the driest Marsala you can find for this recipe. While mushrooms are not a traditional ingredient for Chicken Marsala, some people like to saute a half a pound of sliced mushrooms in the drippings before making the Marsala sauce. -
How to Flatten Chicken Breast for Chicken Marsala
In order for Chicken Marsala to cook properly, the chicken cutlets need to be flattened before they are sauteed. This video shows chef Karl James' method for flattening chicken breasts. James places the breasts in a plastic bag first, which minimizes the mess and makes for easy clean up. the video shows both how to flatten the breasts with a meat mallet and how to use a rolling pin inf you don't have a mallet.
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Step 1: Chicken Marsala Ingredients
This chicken marsala recipe will feed 4.- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 1 pound boneless chicken breasts
- 1/2 cup flour
- Salt and pepper to taste
- 1/2 cup dry Marsala wine
- Parsley for garnish (optional)
Step 2: Saute the Chicken
- Pound each chicken breast flat, until it is about 1/4 inch thick.
- Spread the flour on a plate, and sprinkle with salt and pepper to taste.
- Heat oil and one tablespoon of butter in a heavy skillet.
- Dredge the chicken in the flour, coating both sides. Shake the excess back onto the plate.
- Brown them quickly on both sides, about 1-2 minutes a side.
- Transfer the breasts to a warmed platter.
Step 3: Make the Chicken Marsala Sauce
- Raise the heat in the pan to high.
- Add the Marsala.
- Bring to a boil, scraping up all the browned bits as it cooks.
- When the liquid as been reduced by half, add the butter, and any juices from the platter the chicken has been resting on, and whisk to combine.
- Reduce heat to low.
- Return the chicken to the pan, and coat with the sauce.
- Turn out the chicken and sauce on to the platter, and serve, garnished with parsley, if desired.
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