Chicken Marsala 

Chicken escalopes with marsala are a tasty and easy to make second course, a tasty alternative to the classic white wine or lemon recipe. The ideal is to prepare the escalopes with marsala with pork loin but in the fridge I had chicken and I must say that the result did not disappoint me. Chicken fillets with marsala are a different way to enjoy this delicious dish, generally, prepared with whole slices. These delicious chicken fillets with marsala I enjoyed the first time at my friends house; When his future wife served us this dish, in addition to the really good smell, the thing I liked most is the way to serve, in small fillets, a second course different from the usual slice of meat.

Do you want a simple but tasty recipe like a few others? Then I suggest you prepare and taste the chicken breast cooked in a pan in an aromatic Marsala sauce enriched with a few drops of worcestershire sauce to give it a sweet and sour taste. I am sure that this combination of flavors will also please you so much and that you will often choose to serve chicken breast on the table in this version, as easy as it is fast. The chicken breast is often present in the recipes of my house, I really like it as it is lean, tender and can be enjoyed in many cooking ways even with just a little oil and a few drops of lemon. At this point I can go to the list of ingredients and the procedure so that you can taste the chicken breast with Marsala. And I recommend, even if not very refined, the ''scarpetta'' is a must!

Ingredients for 4 people

8 slices of chicken breast of the same size and weight possibly

2-3 tablespoons of flour to pass the slices of meat

50 g butter 

2 tablespoons extra virgin olive oil

fresh marjoram leaves

For the Marsala sauce

200 ml Marsala wine

10-12 drops (increase to taste if you like the taste of the sauce) from Worcestershire

1 tablespoon sifted flour

salt and pepper

Procedure

Put the butter in a pan and let it melt together with the oil provided in the ingredients. Flour the slices of chicken breast removing the excess by shaking them gracefully. Brown the slices in the pan over medium heat, turning the slices of meat with tongs, when golden brown place the meat between two dishes warm. Add the Marsala, worcestershire sauce and flour to the cooking stock in the pan, letting it down a little at a time from a sieve. In this way no lumps will form. Add salt and pepper to taste then lower the heat to a minimum and let it thicken slightly for a few minutes. Add the chicken breast slices to the sauce, let them flavor for a few minutes, taste salt then sprinkle the Marsala chicken breast with marjoram leaves and serve.