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How to make chicken marsala

Published: 14-Feb-2013 (17:50); Viewed: 1215; Difficulty: 3 out of 10

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How to make chicken marsala
Chicken marsala is a traditional Italian dish, cooked from the chicken breast with mushrooms and set of fortified wines. The beauty of this dish is related with the rich taste of the marsala reduces sauce. This dish is very expensive in restaurants, and if you know how to make chicken marsala, you can easily save lots of money without loosing any quality. It is very important to use proper high quality with to achieve best results. Each portion should be cooked from the half of chicken breast.

step-by-step instructions

  1. Ingredients for four portions of chicken marsala.
    • Skinless, boneless chicken breasts, four pieces.
    • Mushrooms, 250 gm.
    • Marsala wine, Curatolo Dry Marsala Superiore wine is perfect, 150 ml.
    • Sherry cream. 75 ml
    • Flour, 4 tbsp
    • Olive oil, 2 tbsp (not shown)
    • Butter, 2 tbsp (not shown)
    • Spices:
      • Dried oregano, 1-2 tsp
      • Black pepper, 1 tsp
      • Salt 1-1½ tsp

  2. Pound chicken breasts to ¼-½ inch thickness, slice mushrooms.

  3. Melt butter in olive oil. Olive oil will allow for butter to avoid burning during beginning of cooking.

  4. Mix flour with seasoning. Dip pounded chicken breasts in flour until seasoned flour cover meat completely.

  5. If the frying pan is quite small to cook all chicken at once, do it step-by-step. Fry chicken breasts on one side for 3 minutes. Please pay attention, meat should be fried only from one side!!!

  6. Take out partially cooked chicken breasts, and cook the rest of the meat.

  7. Place all meat uncooked side down on the frying pan, Add slices mushrooms and pour all wines. Cover pan with lid, and cook at medium heat until mushrooms will be tender, about 15 minutes.

  8. Serve with any simple side dish, like rice or as in my case with grilled asparagus.



tips and tricks

  • This dish is very sensitive to the wine used for cooking, so, use only good wines, recommended in this recipe.
  • If you need to cook chicken marsala in large scale, you can do final braising of the chicken breasts with marsala sauce in the backing tray in the oven.
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by: Librarian
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tags: chicken; cooking with wine; italian cuisine; marsala wine; poultry; restaurant recipes; sherry wine

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