Chicken

Chicken Marsala

When we asked my Mom, Doris,  what she would like for her birthday dinner, her response was immediate

Chicken Marsala!

Well Happy Birthday Grandma MeMar!   Chicken Marsala coming right up!

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This is such a classic Italian favorite

I don’t think I have met anyone yet who doesn’t like this dish

Here is Simply Sunday’s take on an all time favorite

We are starting with 4 boneless, skinless chicken breasts

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Next we will need to filet these thinly (or you can have a butcher do it)

I typically get 3-4 cutlets per breast depending on how thick it is

Place the cutlets on a cutting board and cover with cling wrap

Next we are going to pound out the chicken with a mallet to help tenderize it

The cling wrap will help keep bits of chicken and chicken juice from flying around your kitchen

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Flip and tenderize the other side

Be careful not to over tenderize them, you don’t want the chicken to fall apart or tear

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Next we will need 2 cups of flour for dredging along with 2 teaspoons each of kosher salt, ground black pepper, garlic powder and onion powder

Add the flour to a shallow dish, top with the seasonings and whisk together

Start dredging the cutlets by dipping them into the flour and shaking them off

Only flour the amount of cutlets that will fit into the pan, otherwise they will sit around and become gooey

Next add 4 tablespoons of butter and 4 tablespoons of extra virgin olive oil to a non stick pan over medium heat

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Once the butter is melted and bubbling add in some of the cutlets, taking care not to over crowd them

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Cook 3-4 minutes then turn and cook another 2-3 minutes until lightly brown and a fork slips into the cutlet easily

Remove them to a rack to drain excess oil

Sprinkle with a little kosher salt

Once all the chicken is browned pour off some of the excess oil from the pan

Now it’s time to take our Chicken Marsala up another level

I like to add in sundried tomatoes for a nice pop of color and flavor

We will need three tablespoons of sundried tomatoes in their oil and 6 garlic cloves

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Slice the garlic thinly

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Add the garlic and sundried tomatoes to the pan

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Cook 4-6 minutes or until the garlic is softened

Now lets discuss mushrooms

I like to use the large portabellas as I feel they add some nice texture to the dish

I’m using 4 mushrooms if using smaller mushrooms a 10 ounce package should do fine

Clean any excess dirt from the mushrooms using a dry paper towel

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Using a spoon, gently remove the dark brown gills from underneath the mushrooms

Remove the stems as well

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Thinly slice the mushrooms

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Add the mushrooms to the pan and stir to incorporate all the ingredients

Cook around 2 minutes

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Now let’s discuss the Marsala wine

Marsala can be sweet or dry and gets it’s name from the city of Marsala in Sicily

This dish is named after the wine which is the most prominent flavor

The reason I’m saying all this is because not all Marsala is created equal

Though you can make this dish using Marsala cooking wine from your local supermarket I will have to urge you to go a little further to your local wine shop and look for a quality Italian Marsala wine

I use the sweet kind and let me tell you, using good wine makes all the difference

We will need about 3 cups of Marsala

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Add the Marsala to the pan, bring to a boil, then reduce to a simmer and cook 6-8 minutes

Add the chicken cutlets into the pan and cook another 6-8 minutes

To thicken the sauce whisk together 2 tablespoons of Marsala and 2 tablespoons of flour and stir into the pan

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For another pop of color and flavor I like to add fresh basil

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Chiffonade the basil and sprinkle over the chicken

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We served this with some egg noodles and asparagus

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Enjoy!!!

Simply Sundays! ~ Marsala Chicken

  • Servings: 6-8
  • Difficulty: Medium
  • Print

Ingredients

4 boneless, skinless chicken breasts (filet and pounded out thinly)

2 cups of flour

2 teaspoons each of kosher salt, ground black pepper, garlic powder and onion powder

4 tablespoons of extra virgin olive oil (more as needed)

4 tablespoons of butter

3 tablespoons of sundried tomatoes in oil

6 garlic cloves

4 large portabella mushrooms

3 cups of quality Marsala wine (sweet)

fresh basil

Directions

Filet the chicken breasts or have a butcher do this.  Place them on a cutting board and cover with cling wrap.  Pound them out with a meat tenderizer.  Flip and repeat

Mix 2 cups of flour with 2 teaspoons each of kosher salt, ground black pepper, garlic powder and onion powder.   Dredge both sides of the cutlets and shake off any excess flour

Add 4 tablespoons of butter and 4 tablespoons of extra virgin olive oil to a non stick pan over medium heat.  When the butter is melted and bubbling add in some cutlets being careful not to over crowd them

Cook 3-4 minutes then turn and cook another 2-3 minutes until lightly brown and a fork slips into the cutlet easily.  Remove them to a rack to drain excess oil.  Sprinkle with a little kosher salt

Drain off some of the excess oil from the pan and add in 3 tablespoons of sundried tomatoes in their oil along with 6 thinly sliced cloves of garlic.  Cook 4-6 minutes or until the garlic is softened

Clean any excess dirt from 4 large  portabella mushrooms using a dry paper towel. Using a spoon gently remove the dark brown gills from underneath the mushrooms.  Remove the stems as well.  Thinly slice the mushrooms and add them to the pan and stir to incorporate all the ingredients.  Cook around 2 minutes

Add in 3 cups of quality sweet Marsala wine.  Bring to a boil, then reduce to a simmer and cook 6-8 minutes. Add the chicken cutlets into the pan and cook another 6-8 minutes.  To thicken the sauce whisk together 2 tablespoons of Marsala and 2 tables spoons of flour and stir into the pan

Remove from the heat.  Chiffonade some fresh basil and sprinkle over the top

Tools used to make this recipe

Simply Bamboo Cutting Board

OXO Good Grips Meat Tenderizer

Pyrex Prepware 3-Piece Glass Mixing Bowl Set

Wilton Cooling Grid

Calphalon Contemporary Hard-Anodized Aluminum Nonstick Cookware, Omelette Fry Pan, 10-inch and 12-inch Set, Black

© Simply Sundays 2016
All rights reserved

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