Go to just about any Italian restaurant and some variation of chicken Marsala will appear on the menu. Although the recipes can differ slightly, they are all similar. Chicken breasts are butterflied, pounded thin and browned briefly on each side until cooked through. Mushrooms are often added to the rich Marsala sauce that is reduced down until it becomes lush and thick.
In case you’re not familiar with it, Marsala is a fortified wine that is often used in Italian cooking. Besides being a component for this chicken dish, Marsala is also a key ingredient in Zabaglione, an Italian custard that can be served alone or as part of a tiramisu.
Be aware that Marsala can be either sweet or dry, so use whichever is noted in the recipe. For the following recipe, sweet Marsala is preferred. However, if you like a sauce that is less sweet, opt for dry Marsala
The key to making sure that the chicken is cooked perfectly without being either too dry or undercooked is to butterfly it first. Next, cover it with plastic wrap and pound it to ¼ inch thickness. Doing this will insure a quicker cooking time and the final product will be tender and juicy.
The sauce for this particular recipe is finished with a little cream for extra richness. A little of this sauce will go a long way.
Creamy Chicken Marsala
- 4 chicken breast halves, butterflied
- 3/4 cup flour
- 1 teaspoon salt
- 1/2 teaspoon freshly ground pepper
- 2 tablespoons olive oil
- 1 (8 oz.) package mushrooms, thinly sliced
- 1 shallot, minced
- 1/2 cup sweet Marsala
- 1/2 cup chicken broth
- 1/4 cup heavy cream
- 2 tablespoon chopped Italian parsley
Place chicken on a piece of plastic wrap and then fold over. Using the flat side of a meat mallet, pound chicken to 1/4 inch thickness.
In a shallow dish, combine flour, salt and pepper. Dredge chicken in flour mixture.
Heat a large skillet over medium high heat. Once pan is hot, add oil. Sear the chicken on both sides until golden brown and cooked through. Remove the chicken to a plate and keep warm.
Return the skillet to the heat. Add the mushrooms and shallots to the drippings in pan and cook until mushrooms are browned, and shallots are translucent. Add the Marsala to the pan, scraping up all of the yummy browned bits on the bottom. Cook until the wine has reduced by half. Add the chicken broth and continue cooking until it has reduced by half and is forming a nice sauce. Add the cream and again reduce by half.
Spoon the sauce over the chicken and sprinkle with parsley. Serve immediately.
Makes 4 servings
Broken Arrow Farmers’ Market
If you have yet to visit Broken Arrow’s farmers’ market this year, you are truly missing out on a great experience and the opportunity to help show support for local growers and other area vendors. The last day for this year’s market will be Saturday, October 15. The market is open on Saturdays only from 8 a.m. – 12 p.m. and is located at 418 South Main in the beautiful outdoor pavilion.