CHICKEN MARSALA

Let’s talk Marsala. Specifically, Chicken Marsala…an Italian-American tweak on the Italian Veal Marsala…a dish originating in the 19th century in western Sicily where Marsala wine is produced.

I have made Marsala with veal, but I, like most Americans, prefer to use a chicken breast. The chicken breast is much more readily available than sliced veal. Plus, chicken has more flavor than veal.That being said…

Chicken Marsala is basically a chicken breast, seasoned then floured, then browned in olive oil. Then topped with mushrooms sautéed with garlic, shallots, then finished with Marsala wine, stock, and butter. It can be served over rice or some sort of pasta. It’s not hard to make, and comes together rather quickly.

This recipe serves 2-3 people

Ingredients:

• 2 boneless chicken breasts

• 8 ounces of Cremini (baby Bella) mushrooms

• Kosher salt and black pepper

• 1 cup flour

• 1/2 garlic clove, peeled, thin sliced

• 1 shallot, peeled, diced

• 1/4 cup chopped parsley

• 1 cup chicken stock

• 1-2 tbsp unsalted butter

• Olive oil

• 1 tbsp cornstarch

Directions:

• Clean the mushrooms then slice off the ends of the stems. Slice thick.

• Slice the breasts across the thick part so you have 4 pieces. Season with salt and pepper then dust them with flour. Place then on a plate.

• Place a skillet over medium high heat and add about 1/4 inch of olive oil. When the oil is hot, add the chicken breasts, two at a time, and saute until brown (about 2 1/2 minutes). Turn and repeat with the other side. Place the chicken on a plate and set aside.

• Pour off the old oil the add another 1-2 tbsp of olive oil. Lower the heat to medium low then add the mushrooms. Cook stirring until the mushrooms loose their liquid, about 8 minutes. Season with salt and pepper. Add the shallots and garlic and stir for 30 seconds. Add the marsala and simmer for about 2-3 minutes then add the stock and bring it to a simmer. Cook for about 2-3 more minutes then add the cold butter, whisk in.

• Stir 1 tbsp of cornstarch in a small bowl with 2 tbsp of cold water. Whisk into the simmering sauce and let it thicken, about 1 minute.

• Add the chicken to the skillet and turn to coat. Let them simmer in the sauce to finish cooking and the sauce continues to thicken, about 2 minutes. Add the most of the parsley, turning and coating the chicken. Taste and reseason if necessary.

• Serve over rice or pasta with the sauce and garnish with more parsley.