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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Trim any access fat and sinew from the chicken

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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

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Repeat with the rest and lay them out on a cutting board

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

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

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

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Add 2 teaspoons each of kosher salt, ground black pepper, garlic powder and onion powder into the flour

Mix to combine

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I like to use a large sheet pan as a dredging station to help keep the mess to a minimum

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

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

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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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Heat until the butter is bubbling nicely

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Add in a few cutlets at a time being careful 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

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Remove them to a rack to drain excess oil

Sprinkle with a little kosher salt

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Repeat until all the chicken is done

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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 sliced sundried tomatoes in their oil and 6 garlic cloves sliced

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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

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Next we will need 10-12 ounces of  Baby Bella mushrooms

Baby Bella mushrooms, also known as Cremini are just small portabella mushrooms

I like these in marsala because of their earthy meatiness and texture

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Clean off any excess dirt with a dry paper towel and 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 its 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 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

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

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Bring to a boil, then reduce to a simmer and cook 6-8 minutes

To thicken the sauce whisk together 1 tablespoon of Marsala and 1 tablespoon of flour and stir into the pan

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Dip the chicken cutlets into the sauce to coat then nestle them into the pan

Simmer the chicken for 10-12 minutes

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We love to finish a dish with some fresh herbs

We are using 1 tablespoon each of fresh basil and parsley

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Give this a nice chop

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Sprinkle the herbs over the chicken and serve with pasta or crusty bread!

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Enjoy!!!

Simply Sundays! ~ Marsala Chicken

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

Ingredients

4 boneless, skinless chicken breasts (filet and pound 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 sliced sundried tomatoes in oil

6 garlic cloves sliced

10 -12 ounces of baby bella mushrooms

3 cups of quality Marsala wine

1 tablespoon of marsala for thickening

1 tablespoon of flour

fresh basil chopped

fresh parsley chopped

Directions

Trim any excess fat and sinew from the chicken.  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 sliced 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 10-12 ounces of baby bella mushrooms using a dry paper towel. 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. Whisk together 1 tablespoon of the marsala and 1 tablespoon of flour.  Stir into the sauce to thicken it.  Dip the chicken cutlets into the sauce to coat then nestle them into the pan.  Simmer the chicken for 10-12 minutes

Remove from the heat.  Sprinkle with 1 tablespoon each of freshly chopped basil and parsley

Tools used to make this recipe

Architec Carving Board, Gripperwood

Mini Prep Glass Bowl

Pyrex Bakeware Scalloped Pie Plate

Wilton Recipe Right Non-stick Cookie Sheet Set, 2-Piece

Baker’s Secret Cooling Rack

ZELITE INFINITY Chef Knife 8 inch

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