"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." ~Luciano Pavarotti
One of my favorite Italian dishes is Chicken Marsala. For some reason though, nine out of ten times I end up ordering something else when I go out. The same scene plays out every time; I whittle my choices down to the Marsala and one other dish and that other dish always wins out. Because of this, I tend to make Chicken Marsala quite a bit at home.
Don't let the fancy pants name deter you from trying your hand at it...the dish is quick enough to whip up on a weeknight, yet elegant enough to serve at a dinner party. It is also easy to change up. Add some cream to the sauce or throw in some pancetta or bacon to give it a different twist. You can use either dry or sweet marsala, depending on your taste. I always use sweet.
- 1 cup flour
- 1 tsp salt
- ground pepper to taste
- 1 pound thin sliced skinless, boneless chicken cutlets
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 clove garlic, minced
- 1 cup sliced fresh mushrooms
- 1 sweet onion, sliced thin
- 1/2 cup Marsala wine
- 1/2 cup chicken stock
- salt & pepper to taste
- 1 pinch dried oregano to taste
- parsley, as garnish
- In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
- Heat the oil and 1 tbsp butter over medium high heat.
- Arrange the chicken in the skillet and cook until the chicken is golden brown outside, about 5-8 minutes per side.
- Drain cooked chicken on a paper towel-lined plate.
- Melt the remaining 1 tbsp butter in the same skillet over medium heat while scraping up any brown bits with a spoon.
- Stir in garlic; cook and stir until fragrant.
- Add mushrooms and onion, cook and stir until tender, about 10 minutes.
- Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
- Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil.
- Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more.
Serve the chicken and sauce over cooked rice or mashed potatoes. We like a side of grilled asparagus with it also.