Chicken Marsalaš
Summary
Chicken marsala is a classic Italian dish that Iāve been making for years for my family. I learned how to make it from my mother and Iāve also learned a few tricks from my grandmother.
I use sweet marsala wine in my chicken marsala, however, dry marsala wine is good too! But the slightly sweet caramel flavor adds a delicious touch! No matter which type of marsala you use, this technique creates the most delicious creamy marsala sauce, tender chicken! Letās make it!
I used this sweet marsala wine and it turned out amazing!
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š How to Store Leftovers
Store in an air-tight container for 3-5 days.
š¤ Common Questions
You may serve this with pasta, potatoes or rice!
I’m not sure what the official name is but my grandma taught me this trick. Whenever i’m making a pan sauce and I want to make it thicker and creamier here’s what I do; I mixed together room temperature butter and flour(equal parts) with a fork until it’s combined. Then I add it directly to my pan sauce until it reaches the creamy consistency.
Chicken Marsala
Ingredients
- 3 chicken cutlets pounded
- 1 cup + 1 tbsp flour divided
- 3/4 cup marsala wine
- 1 shallot sliced
- 5-6 garlic cloves chopped
- 1/2 cup chicken broth
- 8 oz baby Bella mushrooms
- 2 tbsp butter divided
- 2 tbsp olive oil
- Salt & pepper to taste
- For garnish: chopped parsley
Instructions
- Place your chicken cutlets in a plastic bag and pound them.
- On a plate add 1 cup of flour and season it with salt and pepper.
- Coat both sides of the chicken cutlets in the flour.
- In a pan add olive oil and 1 tbsp of butter.
- Then add in the floured chicken cutlets, and
- cook on each side for 5-6 minutes or until cooked through, on medium to high heat.
- Once the chicken is cooked through remove it from the pan and set it aside on a plate.
- In the SAME pan add shallots, garlic, mushrooms, salt & pepper, and sautƩ until mushrooms are golden brown.
- Deglaze with the marsala wine, add in flour paste (made by combining 1 tbsp of flour and 1 tbsp butter until it forms a paste), and
- continuously whisk that together for 3 minutes.
- Then add in the chicken broth.
- Add the chicken cutlets with all its excess juices back into the pan.
- Garnish with chopped parsley. Serve & Enjoy!!!
Nutrition
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Been wanting to make chicken marsala for a while now so I’ll be making your recipe tomorrow. And the flour/butter paste you make is called a roux (pronounced roo).
Thanks for sharing your delicious recipes and your fun self.
Thank you š