Classic Chicken Marsala
An Italian restaurant favorite, Classic Chicken Marsala is a one-pan dish, that in fact, you can easily recreate in your own kitchen. It is a perfect dish for either a special occasion or a simple weeknight dinner, as well.
When making Classic Chicken Marsala, I like to start with chicken cutlets, because they cook quickly and I usually have some on hand. However, you can make this with veal or pork cutlets if you wish.
You should always pat the cutlets dry first, before pressing them lightly in seasoned flour. Using a large sauté pan, I sear the cutlets and then remove them from the pan to a covered dish. Meanwhile, using the same pan, I make the Marsala Wine gravy. Eventually, adding the chicken back to the simmering gravy.
In case you didn’t know, Marsala is a fortified wine from Sicily. Generally, a distilled spirit, such as brandy, has been added to it. By doing so, the alcohol content will be increased or fortified. Also, when using Marsala Wine, you can reduce the alcohol content by cooking it longer. In addition, authentic Marsala Wine should be available, where you would normally buy wine.
Ingredients for Classic Chicken Marsala:
- 4-6 large boneless, Chicken Cutlets
- all purpose Flour
- salt & pepper
- Extra Virgin Olive Oil
- 2 cups sliced Baby Portobello Mushrooms
- 1 yellow onion, finely chopped
- 1 cup Dry Marsala Wine, not cooking wine.
- 1/2 cup Chicken Stock
- 1 tbsp. Tomato Paste
- 2 or 3 sprigs of fresh Thyme
- 2 oz. Heavy Cream
- a small handful of fresh Italian Parsley, chopped
- As I said before, you should begin by patting the chicken cutlets dry.
- Secondly, place flour in a plate and season it with salt and pepper.
- Then, lightly press cutlets down in the seasoned flour, on both sides.
- On medium-high heat, add enough olive oil to coat the bottom of your pan.
- Next, add cutlets to pan and cook approximately 2 minutes per side and then remove cutlets from pan.
- Reduce heat to medium, while adding a tablespoon of olive oil, along with onions and mushrooms.
- Stir and scrape bottom of pan to loosen bits while continuing to cook onion and mushroom mixture for 8-10 minutes.
- Now, add Marsala Wine, chicken stock, tomato paste and thyme, while continuing to cook for another 20 minutes.
- Then, reduce heat to simmer and add the heavy cream.
- Finally, return chicken to pan and heat through.
- At last, top with chopped parsley and serve over mashed potatoes, rice or your favorite pasta. Yum!
More Chicken Dishes from MoppinaandWoodenSpoon.com :
- Skillet Chicken Panzanella
- Lemony Parmesan Crusted Chicken Cutlets
- Harissa Butter Chicken
- Salt ‘n Vinegar Chicken Cubanelle