Easy Peasy Marsala


I can’t tell you how many times I have been to a restaurant that promises great chicken marsala and they have not followed through with that promise. I have even found places that make it great for the cost of an arm and a leg. If you are a fan of this delicious simple dish you should attempt to make it at home because it will be 10 times better than any restaurant and it won’t break your bank. Marsala is picatta’s sister, not quite as tangy as the capers and lemon in picatta but more of a sweeter dish. Traditionally it is made with veal cutlets but I like it with chicken just fine. The key is the pounding of the chicken breast with a meat tenderizer to make extra tender cutlets and also just the right marsala wine.

Though most stores sell a marsala cooking wine the real deal wine label marsala is much better, something I just discovered. I had been buying the store brand for a while when my mom found this California label marsala for me and what a difference it made. The sauce just tasted even more succulent and not so cheap. I think she found it at an Italian grocer, though I am sure you can find it anywhere with an extensive wine selection and it is not too much more than the store knockoff.

Another thing I love about this dish is the mushrooms, as I am a mushroom lover. They absorb the sauce perfectly and make the chicken nice and juicy. I served mine with some quick homemade risotto I whipped up and it was delish. I used the recipe from the Giada cookbook I always go to for authentic dinners. Her cutlet chapter is filled with good stuff. So if you want to take a trip to Italy for dinner, skip the Olive Garden and whip up this Chicken Marsala in your own kitchen and your family will think you are a pro chef!

Chicken Marsala

6-8 veal or chicken cutlets, about 3 oz each

1 1/4 tsp salt, plus more to taste

1 tsp freshly ground black pepper

4 TBS of unsalted butter

2 TBS olive oil

1 large shallot, finely chopped

2 garlic cloves, minced

4-8 oz of any kind of mushrooms you like, sliced

1/2 C of sweet marsala wine

1 sprig of fresh rosemary

3/4 C reduced-sodium chicken broth

Sprinkle the cutlets with salt and pepper, I also toss a bit of flour in there to coat the cutlets. Melt 1 TBS butter and 1 TBS oil in skillet over Med-High heat. Add half of cutlets and cook till golden brown, about 2 mins each side. Transfer veal to plate and then cook remaining cutlets in 1TBS butter and 1 TBS oil. Set cutlets aside.  In same skillet, melt 1 TBS more of butter and add shallots and garlic, saute till fragrant, about 30 seconds. Add mushrooms, 1/2 tsp salt, 1/4 tsp pepper, and saute till mushrooms are tender and juices evaporate, about 3 mins. Add marsala wine and rosemary spring and simmer till marsala reduces by half, about 2 mins. Add broth and simmer till it reduces by half, about 4 mins. Working in batches, return cutlets to skillet and cook just till heated through, turning to coat, for about 1 min. Discard rosemary sprig and stir remaining 1 TBS butter into the sauce, season with more salt and pepper to taste. Transfer cutlets to plate and spoon sauce over them and dig in!



Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: