Since my bathroom scales have been growling at me every morning, I have been trying to eat more chicken. I have found Chicken Marsala to be a delicious choice and with chicken cutlets, it’s quite simple to prepare.
Here’s my recipe for Chicken Marsala.
For starters, you need Marsala, a wine that adds richness to any dish. When paired with portabella mushrooms, you cannot go wrong.
Marsala is produced in Sicily in the region surrounding the Italian city of Marsala. It can be either sweet or dry. I bought a bottle of Taylor’s Sweet Marsala Wine, at Food Lion of all places, and it worked well.
Once you have a bottle of Marsala and some chicken cutlets, the rest is simple. Dredge the cutlets in ¼ cup of flour with salt and pepper and put in a medium hot skillet with olive oil. Brown on both sides and remove. Scape the pan drippings, add ½ cup of butter, a cup sliced portabellas, ½ cup Marsala wine, 1 clove minced garlic, chicken broth, and reduce the heat to low, cover and cook about 10 minutes, then add the cutlets. Finish in about five minutes and serve.
By the way, in Italy, a Marsala dish is never served on a pasta but in this county, many chefs do. The sauce is so good, it really is a stand-alone dish, but suit yourself.
Chicken Marsala
6 or 8 chicken cutlets
1/4 cup all-purpose flour
1/2 teaspoon seasoning salt
1/2 cup butter
2 tablespoons olive oil
1 cup fresh portabellas, sliced
1 clove minced garlic
2/3 C chicken broth
1/2 cup Marsala wine