Wednesday, 8 May 2013

Chicken Marsala

This is one of my favourite chicken dishes.It is great for company as you can prepare it all ahead of time and then just finish it in the oven prior to serving.


½ Cup all-purpose flour

4 boneless, skinless chicken breasts

Salt and pepper

4 or more Tablespoons vegetable oil

3 ounces pancetta or 6 slices bacon chopped

2 Cups white button mushrooms, sliced

2 cloves of garlic, minced

1 teaspoon tomato paste

1 ½ Cups sweet Marsala wine

1 ½ Tablespoons freshly squeezed lemon juice

3 Tablespoons butter

Fresh minced parsley for garnish


Spread flour in a shallow dish

Slice chicken breasts in half.

Pound chicken breasts so they are of uniform thickness.

Season with salt and pepper.

Dredge chicken through the flour to coat and shake off any excess.

Heat oil in skillet over medium-high heat.

Add chicken and cook until light golden brown on both sides.

Transfer chicken to a baking dish and keep warm in the oven.

Add one tablespoon of oil to the pan over medium-high heat.

Add mushrooms and pancetta or bacon.

Cook until pancetta or bacon is crisp and the mushrooms are brown.

Stir in garlic and tomato paste, cook for one minute.

Stir in Marsala, scraping up brown bits on the bottom of the pan.

Simmer until the sauce has reduced and is slightly syrupy, about 8-10 minutes.

Stir in lemon juice and any accumulated chicken juice.

Turn the heat to low and stir in the butter.

Season to taste with salt and pepper.

Spoon sauce over chicken and garnish with parsley.

I often make this dish ahead of time and then pop it into the oven to heat right before serving.

Print Recipe:Chicken Marsala

Slice each chicken breast into two thin pieces.

Heat vegetable oil in a large skillet.

Dredge seasoned chicken into flour, shake off excess.

Cook chicken on both sides

Turning when chicken is a light golden brown.

Remove cooked chicken to a baking dish.
In the same skillet the chicken was cooked in, add a little more vegetable oil and cook the mushrooms and pancetta or bacon. I used bacon here.

Cook until bacon or pancetta is crisp and mushrooms are golden brown.
Add tomato paste and garlic.

Add Marsala wine, and cook until the mixture is slightly syrupy, about ten minutes.

Add butter, stir. Season to taste

Pour mushroom mixture over chicken. As you can see I tripled the recipe. You can now refrigerate until supper , then heat and serve or serve immediately.

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