Another classic Italian dish. Pollo al Marsala is simply translated to Chicken Marsala. If you’ve not had this dish, you’re missing out (or well at least I think you are ; ). What is Marsala you ask? Marsala, is a dessert wine and is produced in the region surrounding the Italian city of what else, MARSALA in Sicily. Marsala is meant to sipped at room temperature and is as you can guess, fantabulous in recipes as well.
You might have ordered Chicken Marsala when dining out, but haven’t attempted it at home, you’ll be HAPPY to know that it’s so easy to make. So much so, you’ll be wondering why you haven’t done it sooner…A few things to remember when cooking this dish are: don’t overcrowd the pan, cook the chicken in batches if necessary & please, please resist the urge to turn the chicken numerous times, you don’t want to rip apart that beautiful golden flour coating.
My favorite part of this dish is the sauce. I’m drooling just thinking about it. It’s rich, robust and pretty darn sexy. The Marsala is def the star but the mushrooms & prosciutto don’t fall by the waist side. You have just the right amount of salt & crisp from the Prosciutto and the Mushrooms, well you know I could talk about mushrooms for days. There is just something about a shroom!
So yes, the sauce does it for me. It has it all. Taste, texture. It just tantilizes my tastesbuds… okay focusing LOL…it truly reduces beautifully and drapes over the chicken like a only a cashmere sweater can. Just gaw-geous. Chicken Marsala is a feast for the eyes as well as the mouth.
You’ll want something to go with to get every last drop of that sauce. I like a Risotto or Polenta!
- 3 - 4 large chicken breasts - cut in half (into cutlets)
- Flour - enough to dredge chicken
- 1/4 cup extra virgin olive oil
- 2 small shallots - julienne OR 1/2 small onion - minced
- 3 slices of Prosciutto - roughly torn
- 1 cup MARSALA wine
- 1/2 cup Chicken Stock
- 2 cups fresh mushrooms - sliced
- 3 tablespoons unsalted butter - divided
- flat leaf Italian Parsley for garnish - roughly chopped
- Place a piece of saran wrap on top of chicken and pound flat. Season with salt/pepper. Dredge in flour.
- In a large skillet, pour olive oil and heat over medium high heat. When oil is hot add floured chicken cutlets.
- Depending on the thickness of chicken, cook about 4-5 minutes per side until chicken is golden brown. Do not crowd your pan. Cook in batches if necessary.
- Transfer chicken from pan onto a plate. Keep warm.
- Reduce heat to medium. In skillet, add prosciutto into pan with drippings and stir. Cook for approximately one minute.
- Add shallots (or onions), mushrooms and 1 tablespoon of butter. Stir and cook for approximately 5 minutes, until shallots are translucent.
- Add wine, stir and bring to a boil. Add chicken stock and remaining butter. Simmer until it reduces slightly, about 2 minutes.
- Return chicken to pan to heat through.Flour from chicken will help to thicken the sauce further.
- Garnish with chopped Italian Parsley.
- Lodge 12 Inch Cast Iron Skillet. Pre-Seasoned Cast Iron Skillet with Red Silicone Hot Handle Holder.
- OXO Good Grips 12-Inch Stainless-Steel Locking Tongs
- OXO 26191 Good Grips Meat Tenderizer
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