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Chicken Marsala

Welcome back! 

Today, we have a dish whose roots are all Italian but was popularized in America: Chicken Marsala. This type of chicken is known as "scallopina", the Italian word for "scalloped". This term is most often used with potatoes, but it really can apply to anything that is cut into thin slices. Thus, this chicken is cut into thin-ish slices. Another example of this type of dish can be found in our Chicken Piccata recipe. The preparation is pretty similar, but the flavors are totally different.

Chicken Marsala



Makes 4 servings

Ingredients:

  • 2 chicken breasts
  • 1/2 onion, chopped
  • 1 clove garlic, minced
  • 8 ounces mushroom
  • 1/2 cup chicken broth
  • 1/2 cup dry Marsala
  • 1/2 cup cream
  • Thyme and parsley for taste

Directions:

  1. Cut each chicken breast in half horizontally so that it becomes two thinner slices.
  2. Coat the chicken slices in flour.
  3. Sear the chicken for about 2-3 minutes on each side.

  4. Prepare the sauce:
    1. In an oiled pan, saute the onion and garlic.
    2. Add the mushroom and saute that for a bit.
    3. Add the liquids and mix. Cook this until it becomes thick.
    4. Season with thyme and parsley if you want.
  5. Pour the sauce over the chicken and serve!
This is a great meat that can be paired with a great grain dish like our Black Truffle Risotto. It makes for an entire Italian meal, though if you know Italian gastronomy, you'll know that il primo e il secondo sono due piatti differenti (basically the pasta or risotto is separate from the meat). There is also another version of chicken scallopina called Chicken Madeira that involves a similar process, just with beef broth and Madeira wine instead of chicken broth and Marsala wine. This one seems to be popular from The Cheesecake Factory, maybe we'll make it sometime!

-Chefpo
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