A Chicken Marsala recipe typically involves tender, pan-fried chicken cutlets which are drenched in a rich, savory mushroom and Marsala wine sauce. The dish starts with chicken breasts, flattened and seasoned, that are browned to perfection in a hot skillet. Once the chicken is cooked and set aside, the same pan is used to sauté a generous amount of mushrooms, which absorb all the flavors left in the pan. The real highlight of the recipe is the Marsala wine sauce. Marsala, a fortified wine from Sicily, offers a unique, deep flavor that’s both slightly sweet and incredibly rich. This wine is reduced in the pan with mushrooms, often with a touch of garlic and shallots, until it forms a thick, glossy sauce. Some recipes add a splash of cream for extra richness, while others might include a pinch of herbs like thyme or oregano for added depth. The chicken is then returned to the pan, simmering in the sauce until it’s infused with the flavors. This dish is usually served over pasta, rice, or polenta, turning the simple chicken and mushroom combination into an elegant and satisfying meal.
Ingredients:
4 boneless, skinless chicken breast halves (thighs are also suitable)
Salt and freshly ground black pepper, to taste
1/2 cup all-purpose flour, for dredging
2 tablespoons olive oil
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