image

Chicken Marsala

Image
Image
Image
Image
image


My grandfather ate with this fork!
Antique Walnut & Pewter Fork circ. 1880 Bohemia
Search Good Cooking

Font Size: Click to activate.    Large    Normal

| More

 

Recipe by: Chef John V., A Good Cooking Recipe!

History: This is how this dish would be prepared in a restaurant! Before you start cooking have all the ingredients measured and ready. Use a non-stick sauté pan if possible.

Serving size: 2

Preparation time: about 45 minutes

Amount/Measure/Ingredient:

2 6-ounce chicken breasts boneless & skinless, well trimmed, cut in half from top to bottom not end to end, then pounded to 1/4" thickness 
1/2 cup flour
1 teaspoon salt
2 tablespoons olive oil, not extra virgin
1 clove garlic , chopped, (about 1 1/2 teaspoons)
2 tablespoons shallots, chopped fine
1 cup mushrooms, sliced
5 ounces Marsala wine (don't use cooking Marsala) buy regular in a wine store
1 1/4 wedge lemon squeezed, or 1 tablespoon fresh juice
2 ounces rich chicken stock
1 tsp. sugar
2 tbsp. butter
2 tablespoons parsley, chopped
salt and white pepper to taste
Garnish:
2 sprigs parsley

Preparation:

Dip the well trimmed and pounded chicken breasts in flour seasoned with 1 teaspoon salt. In a sauté pan that has been preheated along with the olive oil, put in the chicken breasts as the oil begins to shimmer. Cook until light golden on both sides, about 6-8 minutes on medium-low heat. Remove from the pan and keep warm. Now add the shallots, mushrooms and garlic and cook for two minutes (do not brown). Add the lemon juice, Marsala wine, sugar and chicken stock. Bring to a boil over high heat and cook until the liquid is reduced to half its original volume, now about 4 ounces. Season with salt and ground white pepper to your liking (I would start with 2 or 3 dashes of white pepper and 1/2 teaspoon of salt). Bring the sauce to a boil over medium heat and reduce to simmer. Place the warm chicken breasts back in with the sauce and cook half-covered for 3-4 minutes to re-heat the chicken. Add the butter and chopped parsley and swirl it in until the butter is melted, do not boil! Serve with pasta of your choice; thin linguine is a good choice. Garnish everything with sprigs of parsley.

Note* In Italy this dish is finished at the last minute by adding a mixture of chopped garlic, grated lemon, olive oil and a pinch of oregano. If you would like to do the same, here's how to make this mixture. Combine 2 tablespoons extra virgin olive oil with 1/2 teaspoon minced garlic, 1/4 teaspoon grated lemon rind and a pinch of oregano. Just before serving the dish, blend the mixture into the sauce over very low heat, do not boil!

Print this page for your records.

Go Back to Good Cooking's Home Page!

A Gastronomic Gourmet Cooking Resource Since December 1995

rev. 10

image