Italian recipes
Chicken Marsala
Ingredients
- 4 chicken breast halves, skin removed 4 chicken breast halves, skin removed
- plain flour (for dredging the chicken) plain flour (for dredging the chicken)
- Salt and freshly ground black pepper Salt and freshly ground black pepper
- 1 oz dried porcini mushrooms 28 g dried porcini mushrooms
- 6 oz white mushrooms 170 g white mushrooms
- 4 tbsp olive oil 59 ml olive oil
- 2/3 cup dry Marsala wine 160 ml dry Marsala wine
- 1/4 cup parsley (finely chopped) 60 ml parsley (finely chopped)
Method
To use the porcini mushrooms you must first dehydrate them. To do that, put them in a bowl of warm water for about 30 minutes. Remove them from the water, pat dry them with paper towels, and chop them coarsely. Strain the porcini water, and save it for later.
Slice the white mushrooms thinly.
Prepare and cook the chicken
Season the flour (use enough flour to dredge the chicken breasts) with salt and freshly ground black pepper. Dredge the chicken breasts in the flour and then brown them in a skillet or frying pan with the olive oil, over medium heat. Cook the chicken until both sides have been browned. Remove from the skillet and set aside.
Cook the mushrooms
Using the same skillet or frying pan, cook the white mushrooms until brown. Use some of the porcini water if the pan becomes too dry - do not add more olive oil. Add the chicken breasts, the porcini mushrooms and the Marsala wine and about 1/4 cup of the porcini liquid. Season with salt and freshly ground black pepper to taste. Reduce the heat to low, cover and simmer for about 20 minutes, checking often and adding more of the porcini liquid, when needed.
Serve the chicken
Remove the chicken and set aside. If the sauce is not thick enough, cook it for a few minutes more until it is reduced to the desired thickness. Place the chicken on a serving dish, pour over the sauce and sprinkle with the parsley.
Cook's notes
Comments (7)
Chicken Marsala is one of my favorite chicken recipes and this recipe is a classic! Simple ingredients and a straight forward cooking method. All you need is a frying pan!!!<br><br>Don't forget the Marsala wine - it's what makes this dish special.
Chicken Marsala is a classic Italian dish and one of my favorites. I add some minced garlic and finely chopped onion to the mushrooms and serve the dish with mashed potatoes.
Here is a tip! Substitute 2 tablespoons of olive oil with 2 tablespoons of butter and use both of them for frying. The butter makes everything taste so much better. I serve the chicken with mashed potatoes and homemade garlic bread.
My family loves chicken Marsala. I also use butter and serve it with garlic bread and a simple green salad.
I like some heat in my chicken Marsala so I add a fresh chopped chili and 1 or 2 cloves of garlic, minced, before cooking the mushrooms. Other than that, this recipe is perfect!!!
Fantastic recipe! I tried Chicken Marsala last night and it was delicious. The Marsala wine is the key ingredient in this recipe.
Delicious!!!
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