Chicken Marsala

Chicken Marsala

Chicken, mushrooms, cured pork, booze. Yum! Though I think this version was a little heavy on the cured pork and I’d halve it next time (the recipe reflects this), it was still quite tasty. Also, I forgot to make any pasta to serve it over; I suggest doing that, so the delicious sauce bits have somewhere to go. Both roommates were pretty fond of this one and have requested I make it again (a few times, actually; I need a new bottle of marsala). It’s a fairly quick meal with pasta and a salad, which is nice on a weeknight, though there is some chicken-pounding involved. Alarm your neighbors and scare your pets!

Chicken Marsala, adapted from Tyler Florence

3-4 chicken breasts
1/2 c. or so flour (enough to dredge in)
1/4 c. extra-virgin olive oil
2 oz. prosciutto, thinly sliced or 2 oz. pancetta, in tiny cubes
8 oz. cremini mushrooms, quartered
1/2 c. sweet Marsala wine
1/2 c. low-sodium chicken stock
2 Tbsp. butter
salt and pepper to taste
parsley for garnish (optional)

Pound the chicken breasts until they’re fairly uniform in thickness and thinnish (half inch or so? Maybe?). Season them with salt and pepper and then dredge them in flour.

Heat the oil in a large skillet over medium-high heat. When it gets shimmery, add the dredged chicken breasts. Fry for 5ish minutes on each side, until golden brown-ness is achieved. (Give yourself a sticker and some achievement points!) Pull it out of the pan and set it aside, covering it with foil to keep it warm.

Add the pork product to the pan and drop the heat to medium; cook until that’s a bit darker and crispy. Add the mushrooms and continue cooking until they’re browned, turning up the heat if necessary — they’ll release a lot of water that will need to boil off, but don’t despair! It will do so and then they will brown nicely. Add the Marsala and boil it for a minute until you get less of a booze hit when you stick your nose over the pan; follow up with the chicken stock and mix, boiling for another minute or two until it’s reduced slightly.

Stir in the butter and pop the chicken back in the pan, dropping the heat so the sauce simmers and warms the chicken through; once that’s done, serve!


~ by iliadawry on 20 February 2013.

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