Chicken Marsala Recipe

Boneless, skinless chicken breasts can be pounded thin and used for countless chicken recipes including this one: Classic Chicken Marsala. There are many different versions of this flavorful chicken recipe, but one ingredient that is essential in all versions is Marsala wine, which is a Sicilian fortified wine with a distinctive sweet flavor that is difficult to duplicate using other ingredients as substitutions. This simple video demonstration shows how easy this chicken breast recipe is to make using the classic ingredients.

Transcript:

Chicken recipes are extremely popular in the home kitchen. Today, we're making Chicken Marsala, one of the most popular Italian recipes made with wine.

Hi! I'm Chef Jason Hill. This simple chicken recipe calls for Marsala wine, sherry wine, and fresh mushrooms. Here's a quick tip when purchasing your mushrooms: Look for tightly closed caps that don't show any gills.

Let's go over the ingredients: four skinless, boneless chicken breast halves that we will pound out; three-quarters cup of all-purpose flour that we're going to season; one tablespoon of dried oregano, one teaspoon of fresh-cracked pepper, one teaspoon of sea salt. We're going to need about a cup and a half of sliced mushrooms; so depending on their size, you may need eight to twelve mushrooms.

When cooking with wines, don't spend a lot on your cooking wines; but on the flip side, don't buy something that you wouldn't drink straight. You're going to need a half a cup of Marsala wine and a quarter cup of sherry wine.

To pound chicken, I first lay out professional quality plastic wrap onto my work surface; then I cover the chicken with another sheet of plastic wrap. Now I pound until they're about a quarter-inch thick.

Now, season our flour with the oregano, pepper, and salt. Mix the seasoning into the flour with your hands. Now, dredge the chicken into the flour.

To slice the mushrooms, I take off one little slice, roll the mushroom over onto the flat side, and then continue slicing.

Okay, now that I have my mushrooms sliced, I'm going to preheat my pan for about a minute, and then we're going to add the butter and the olive oil. Okay, now we add the olive oil and the butter. The reason we're adding olive oil with the butter is this keeps the butter from burning; it raises the smoking point.

After the butter's melted, it's time to add the chicken. After about three minutes on high, the chicken will be brown; it's time to turn. After you turn the chicken, pour your mushrooms over the top; then evenly pour in the wine. Now, I cover and simmer for about ten to fifteen minutes until the chicken is cooked through.

I'm serving this with steamed brown rice and grilled asparagus.

This is one of those classic Italian dishes that your family will beg for over and over again. Why spend twenty dollars per plate at a restaurant when you can make it this easy at home.

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