Friday, August 5, 2011

Chicken Marsala


I had a shocking realization the other week that I had never tried to make one of my favorite Italian dishes: Chicken Marsala. I figured it had to be easy and I was right.  The only thing you really need that is a little different is the Marsala Cooking Wine found in almost every grocery store.  I'm glad I have it in my pantry now because I have a Pork Marsala recipe I'd like to try as well.  It's right up there with my Chicken Diane recipe. This is an easy and impressive chicken dish for guests, a date night or just yourself.  To be honest, it's hard to screw up and comes out lookin' fancy pants! :)

Ingredients:


-2-3 boneless skinless chicken breasts (just depends how many mouths you're feeding)
-1 cup flour
-1/2 cup vegetable oil
-1/2 cup Marsala wine
-1/4 cup chicken stock
-1/4 cup white cooking wine
-1 large package sliced white mushrooms
-2 Tbsp butter
-salt and pepper
-2 Tbsp chopped fresh parsley
-2 Tbsp milk (optional)
-1 Tbsp cornstarch (optional)




First, using a mallet, rolling pin or can of soup (never tried it, but heard of it), pound your chicken breasts to an even thickness of about 1/2 inch thick.  I placed plastic wrap on a wooden cutting board then topped it with a chicken breast and one more piece of plastic wrap. You could also use a large plastic bag.




Salt and pepper both sides of each chicken breast.


Before you heat up your oil and cook your chicken, I would prep a few things.  First, if you want a thicker sauce, whisk together the milk and cornstarch (optional ingredients) in a small bowl.  You don't have to do this if you would prefer not to, but I like a thicker sauce over my chicken.  Also, I would chop your parsley at this time and slice your mushrooms if they aren't pre-sliced.





Now heat your vegetable oil in a large skillet over medium-high heat.  Wait for the oil to get hot before you add your chicken.  A great way to test this is by flicking a drop or two of water on the oil.  If it pops, it's ready.  Spread the flour evenly on a clean plate and dredge each chicken breast in the flour, shaking off any excess.  Place each chicken cutlet in the hot skillet.





Try not to move the chicken at all.  This will help create a nice crispy coating.  Carefully lift one end to see when it is ready to be flipped.  I think 3-4 minutes per side is about the right time.  After cooking both sides, remove the chicken breasts, place on a plate and cover with foil to keep warm while making the sauce.  Turn the skillet down to low.



Add the 2 Tbsp of butter to the skillet and melt...but don't let the butter burn.  Add the mushrooms to the pan and turn the heat back up to medium.  Saute the mushrooms for about 4-5 minutes until softened a bit.  Season lightly with salt and pepper.




Now add the chicken stock, Marsala wine and white cooking wine to the pan.  Scrape the bottom of the pan to get the yummy brown stuff in the sauce. Mmmm. Bring to a boil and simmer for 3-4 minutes.



If using the milk and cornstarch mixture, add at this point and whisk constantly to make sure it dissolves.  Let it simmer for another minute or two until the sauce thickens.  Add your chopped parsley. Either spoon the sauce on the chicken or add the chicken back to the skillet to coat both sides.




Plate it up and enjoy! Served with angel hair pasta and some sort of green veggie would be a great Italian meal.  



20 comments:

  1. This looks awesome and I love this dish. Looks like we need to schedule a "girls" night and do a little cookin'. I'll bring the wine!
    Jodi

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  2. It's a delicious meal to prepare that can be served with green vegetables as well.

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  3. I thought I liked your blog until you used cooking wine. You should never cook with wine that you would not drink. Very sad.

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  4. Ahhh Anonymous, you are very right. If I ever had the choice I would use real white wine versus just white cooking wine although I ONLY drink red wine therefore rarely keep any white on hand. You are correct, I should try to start keeping it around. Thanks for the tip.

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  5. I'm not sure how I found your blog, but when ever you cook anything with wine, only cook with wine you'd drink or you will never be a great cook. Food will only be as good as the ingredients you put into the dish. Cheers and Happy New Year

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  6. Thanks Rachel, this looks like a great recipe. Will have to make it soon!

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  7. Made this tonight for dinner, and it was as delish as it looks! Thanks!

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  8. Made this for some friends Friday! You were right, very hard to mess up. THanks Rachel;) xo courtney

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  9. Your recipe looks so delicious,I have to agree with the wine comments though, I live in a dry county and tried a recipe once with that "Holland House cooking wine", it was horrible and I now drive to the border for real wine, that cooking stuff is horrible and should be banned. It makes a huge difference, I love your blog and your photos are great.

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  10. What is a good white wine to cook with? Any?

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    1. A drier white wine than a sweet one. And something you would drink (not the cooking wine like in my pictures). I usually ask someone at the wine store what they would recommend. They know more than I do about wine.

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  11. I made this last night and yum. I used real wine. The only thing I would change is mixing the milk with the cornstarch so early. I wouldn't mix it until the sauce is simmering. Delicious and can't wait to make it again.

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    1. Glad you liked the dish! Just be careful when adding the cornstarch later in the process as adding it to warm liquid can make it clump and not dissolve. Same goes for making gravy...you always want to whisk the flour with the milk before heating it. Sounds like it still turned out though!

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  12. Luv your pictures - easy to follow instructions when you actually see what it's suppose to look like :)
    Chicken and mushrooms - yummmmm!!!

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    1. Thanks for the comment! Glad you enjoy the instructions and step-by-step photos. Let me know if you try a recipe!

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  13. I buy a 4-pack of those little bottles of whie wine on hand just for cooking.

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    1. Thanks, never thought of that! I don't drink wine & used "cooking wine" for that reason. I will now try with better wine!

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  14. what can be a good substitute for wine? I am breastfeeding and do not believe that all the alcohol gets cooked out of the wine.

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    1. I think there are some non-alcoholic wines on the market if you can find it in your local liquor store. I did some reading and white grape juice could be a good option, cider vinegar or chicken broth.

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  15. Marsala wine has a different flavor than white wine. but DO NOT buy it in the cooking section. You also do not want SWEET marsala wine either. I buy it at the Liquor store.

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