Italian Chicken Marsala
Bring your favorite Italian restaurant to your own house with this very easy-to-make delicious Italian Chicken Marsala Recipe. A succulent dish, simple to prepare and really tasty. And all thanks to the well-known Sicilian wine Marsala. I am sure it will give great satisfaction to you and your guests who will not be able to resist this delicious dish.
Ingredients What you need to prepare Marsala chicken1 kg of chicken breast (two large) or chicken legs ( 2 lbs)160 ml chicken broth (2/3 Cup)160 ml cream (2/3 cup of heavy whipping cream)160 ml Marsala wine (2/3 Cup)225 grams Champignon (8oz.)40 grams of flour (1/4 cup)2 tablespoons olive oil3 tablespoons butter2 garlic cloves, minced2 tablespoons chopped thyme1 shallot (or 1/2 tablespoon dried onion)1 tablespoons finely chopped fresh parsleySaltground pepper
Guidelines Buy boneless chicken breasts, this will make this step faster and you will not risk not removing some small bones. Put the chicken breasts in a transparent bag and use a meat beater to flatten your chicken breast, but also to make the meat more tender. If you do not have a meat mallet you can use thinly cut chicken breasts from your butcher, it avoids a step. Add the chicken breast, flour, salt, a tablespoon of pepper to the food bag and close the bag. Shake the bag, until the chicken breast is completely covered with flour and spices. Heat two tablespoons of oil in a pan, over medium-high heat. (Use a non-stick pan if you can, it guarantees a better result and does not stick). As soon as the oil is hot, place the chicken dusted with flour and spices in the pan. Before putting in the pan shake off the excess flour. Cook the chicken breasts until they are golden, turn them and brown the second side. It will take about 6-7 minutes in total. Transfer the chicken to a plate and remove it from the pan. In the star pan where you cooked the chicken, melt the butter. Add the mushrooms cut into slices. Sauté the mushrooms for about 4 minutes over high heat. Stir often to prevent them from sticking or burning. Add the shallot, garlic and 1/4 tablespoon salt. Cook for another 3 minutes. Add the chicken broth, Marsala wine, cooking cream, thyme and 1/4 tablespoon of salt, a pinch of ground pepper. With a wooden spoon turn everything. Bring the liquid to a boil, then reduce the heat to medium temperature. Boil over low heat, uncovered, until the sauce is reduced by about half. You will see the color become darker and it will begin to thicken. It will take about 15 minutes. When it is thick to the right point, add the chicken fillets, previously cooked. Lower the heat and let it simmer until the chicken has warmed up and the sauce begins to thicken a little more. About 3 minutes. Sprinkle with finely chopped parsley and serve hot.
Enjoy your meal!
Bring your favorite Italian restaurant to your own house with this very easy-to-make delicious Italian Chicken Marsala Recipe. A succulent dish, simple to prepare and really tasty. And all thanks to the well-known Sicilian wine Marsala. I am sure it will give great satisfaction to you and your guests who will not be able to resist this delicious dish.
Ingredients
What you need to prepare Marsala chicken
1 kg of chicken breast (two large) or chicken legs ( 2 lbs)
160 ml chicken broth (2/3 Cup)
160 ml cream (2/3 cup of heavy whipping cream)
160 ml Marsala wine (2/3 Cup)
225 grams Champignon (8oz.)
40 grams of flour (1/4 cup)
2 tablespoons olive oil
3 tablespoons butter
2 garlic cloves, minced
2 tablespoons chopped thyme
1 shallot (or 1/2 tablespoon dried onion)
1 tablespoons finely chopped fresh parsley
Salt
ground pepper
Guidelines
Buy boneless chicken breasts, this will make this step faster and you will not risk not removing some small bones. Put the chicken breasts in a transparent bag and use a meat beater to flatten your chicken breast, but also to make the meat more tender. If you do not have a meat mallet you can use thinly cut chicken breasts from your butcher, it avoids a step. Add the chicken breast, flour, salt, a tablespoon of pepper to the food bag and close the bag. Shake the bag, until the chicken breast is completely covered with flour and spices. Heat two tablespoons of oil in a pan, over medium-high heat. (Use a non-stick pan if you can, it guarantees a better result and does not stick). As soon as the oil is hot, place the chicken dusted with flour and spices in the pan. Before putting in the pan shake off the excess flour. Cook the chicken breasts until they are golden, turn them and brown the second side. It will take about 6-7 minutes in total. Transfer the chicken to a plate and remove it from the pan. In the star pan where you cooked the chicken, melt the butter. Add the mushrooms cut into slices. Sauté the mushrooms for about 4 minutes over high heat. Stir often to prevent them from sticking or burning. Add the shallot, garlic and 1/4 tablespoon salt. Cook for another 3 minutes. Add the chicken broth, Marsala wine, cooking cream, thyme and 1/4 tablespoon of salt, a pinch of ground pepper. With a wooden spoon turn everything. Bring the liquid to a boil, then reduce the heat to medium temperature. Boil over low heat, uncovered, until the sauce is reduced by about half. You will see the color become darker and it will begin to thicken. It will take about 15 minutes. When it is thick to the right point, add the chicken fillets, previously cooked. Lower the heat and let it simmer until the chicken has warmed up and the sauce begins to thicken a little more. About 3 minutes. Sprinkle with finely chopped parsley and serve hot.
Enjoy your meal!
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