This is a continuing guest series by Ines, of the forthcoming blog Whisked & Whipped.
Valentine’s Day is a day known for romance and indulgence. On one of my first Valentine’s dates we went to a little Italian restaurant in Manhattan. So romantic. The food wonderful. So sweet! I fell in love…with the Chicken Marsala. I have been trying to capture the magic of my first time and have searched for a delicious, traditional, yet easy recipe. One that would showcase the true, unadultered taste of my sweet love: Marsala wine.
Imported Marsala wine is created from 3 grape varietals Cataratto, Grillo, and the highly aromatic Inzolia grape which are indigenous to Italy’s sunny southern region. It comes in a few different style designations, however two are used for cooking this dish: Dolce (sweet) and Semi-secco (semi-sweet). I used Dolce. You also want to look for Fine or Superiore on the label this refers to aging time. Fine is aged about one year; Superiore has spent up to three years in oak.
Imported Marsala wine (like Columbo) has a deeper richer flavor and for the taste of a TRUE chicken Marsala it is a must.
Simple Chicken Marsala
- 4 chicken cutlets or 2 boneless breast split and pounded out
- 12 oz white button mushrooms
- 2 shallots finely chopped
- 1/4 cup of flour
- 1 1/2 cups of imported Marsala wine
- 3 tablespoons of olive oil, divided
- 3 1/2 tablespoons of butter
- 1/4 teaspoon of sea salt
- 1/4 teaspoon of garlic sea salt
- 1/4 teaspoon of black pepper
- 1/4 teaspoon of ground sage
- 1 tablespoon of finely chopped fresh italian parsley
- Add flour to a shallow pan. Dredge chicken in flour and shake off excess.
- Heat 2 tablespoons of olive oil in a pan on medium-high until oil is shimmering.
- Add chicken to pan and cook until golden brown on both sides, turning once approximately 4 minutes on each side. Transfer to plate. Keep warm.
- In the same pan, add remaining olive oil, 1 tablespoon of butter, and mushrooms. Sauté about 2 to 3 minutes. Lower to medium heat.
- Add shallots combined salts, pepper and sage. Cook until shallots are translucent and mushrooms are browned.
- Add Marsala wine and simmer until liquid is reduced by half.
- Return chicken to pan. Reduce heat to low.
- Stir in remaining butter, spooning sauce over chicken to coat. Add parsley and simmer for 3 to 4 minutes, turning once.
Serve over buttered noodles or rice pilaf with mushrooms and sauce over chicken. Enjoy!