Chicken Marsala

Chicken Marsala

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With Sicilian roots, Chicken Marsala is a major component of any posh Italian menu. Marsala cannot obviously, as the name implies, be made without the wine that bears its name.

About Marsala Wine

Marsala wine is birthed specifically in and around Marsala, Sicily. The British are partially responsible for the introduction of fortified wines such as Marsala — these wines were shipped throughout the world and across the British Empire. Through the long sea journeys, Marsala wine persevered thanks to its high alcohol content. Slowly passing time enhanced the taste. Therefore, Britain can take some credit for one of the most important culinary creations in Italian cuisine.

Chicken Marsala is created with flattened chicken cutlets (often medallions) in a pan sauce consisting of Marsala wine and sliced mushrooms.

Chicken Marsala: A Short History

John Woodhouse, an Englishman, stocked a fortified offering of Sicilian wine to be shipped abroad for export. One day that wine took its rightful place in the kitchen and Chicken Marsala burst onto the Italian culinary scene.

For Chicken Marsala, I tested both dry and sweet Marsala wines. Many people do in fact prefer the dry Marsala wine – but in this dish and for this version I would recommend a sweeter Marsala for a unique sweet flavour. I used Martinez Marsala Superiore Reserva Dolce which can be procured from Marks and Spencer.

Instructions

* 2 Boneless Chicken Breasts, flattened

* 4oz/100g Mushrooms, sliced

* Flour, for dredging

* 2 Tbsp Olive Oil

* 3 Tbsp Kerrygold Butter, divided

* 1 Tsp Garlic powder

* 4fl oz/120ml Marsala Wine

* 100 ml/3 oz Double Cream

* 100 ml/3 oz Pinot Grigio

* salt and pepper

Dredge chicken in flour seasoned with salt and pepper. Heat a sauté pan with the olive oil and 2 tbsp of the butter. Once the butter stops foaming, add the chicken and sear each side for three minutes. Set chicken aside. Add the remaining tablespoon of butter, mushrooms and garlic and cook for 4-5 minutes until mushrooms are tender. Add Marsala wine and Pinot Grigio and deglaze the pan, stirring constantly. Slowly add the cream, stirring and stirring. Season to taste. Add chicken back to the pan, cover in sauce and cook for a few minutes to integrate the flavours. Serve with pasta, mash, or vegetable.

I hope you make this Chicken Marsala! If you want to try some of my other recipes, be sure to consider my quick and easy tikka masalaAlso, you can follow me on Instagram, Facebook, and Twitter. Have an idea or want to get in touch? Email me at diningmosaic@gmail.com 

Chicken Marsala

Ingredients

  • 2 Boneless Chicken Breasts, flattened
  • 4oz/100g Mushrooms, sliced
  • Flour, for dredging 
  • 2 Tbsp Olive Oil
  • 3 Tbsp Kerrygold Butter, divided
  • 1 Tsp Garlic powder
  • 4fl oz/120ml Marsala Wine
  • 100 ml/3 oz Double Cream
  • 100 ml/3 oz Pinot Grigio
  • salt and pepper

Instructions

  1. Dredge chicken in flour seasoned with salt and pepper.
  2. Heat a sauté pan with the olive oil and 2 tbsp of the butter. Once the butter stops foaming, add the chicken and sear each side for three minutes. Set chicken aside.
  3. Add the remaining tablespoon of butter, mushrooms and garlic and cook for 4-5 minutes until mushrooms are tender.
  4. Add Marsala wine and Pinot Grigio and deglaze the pan, stirring constantly. Slowly add the cream, stirring and stirring. Season to taste.
  5. Add chicken back to the pan, cover in sauce and cook for a few minutes to integrate the flavours. Serve with pasta, mash, or vegetable. 
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