Chicken Marsala Golden crispy cutlets, rich creamy Marsala wine sauce.
A dish that is now so beloved that its a staple in restaurants across the States and well beyond.
One bite is all it takes to be hooked for life, just as I was!
Golden pan fried chicken cutlets
Its essentially a variation of traditional Italian scaloppine dishes.
Thank you Mr Marsala!
The Marsala wine is simmered rapidly to cook out most of the alcohol, leaving behind just the flavour.
Id recommend theChicken in Creamy Mushroom Sauceinstead everyonecan enjoy that!
Its got a sweet, nutty flavour thats more complex and richer than red wine.
Use a dry marsala rather than sweet marsala which is more commonly used in desserts.
Golden pan fried chicken cutlets
The marsala pictured below cost around $20 but you might pick up bottles for less than $10.
Substitutes Port wine, sherry, or madeira.
For non alcoholic version of this recipe, useChicken with Creamy Mushroom Sauce!
The Marsala wine is reduced by half to cook out the alcohol
Everything else you need
And heres the other ingredients you need.
Chicken breast 2 large ones which we split in 2 horizontally to create 4 steaks in total.
Substitute with four boneless chicken thighs.
The sauce will not have the same creamy mouthful but it will still have the same beautiful marsala flavour.
Chicken stock/broth To add savouriness into the sauce.
Without it, its just lacking a bit of flavour.
Mushrooms White mushrooms or Swiss brown/cremini.
Butter and oil For cooking the chicken and making the sauce.
Flour To add a lovely golden crust on the chicken that the sauce canclingto!
Garlic Because…garlic!
Parsley Just an optional garnish!
, then added back into the sauce at the end just to warm through again.
Pound chickenCut each breast in half to form 2 thin steaks (so you have 4 in total).
Go-between is like cling wrap but its thicker and doesnt stick to itself.
Season and dust Sprinkle the chicken with salt and pepper.
Then sprinkle with flour and lightly rub it across the surface with your hands.
Sear chicken Melt the butter and heat the oil in a large non-stick pan over medium high heat.
When the butter is foamy, cook the chicken for 4 minutes until golden and crispy.
Turn the chicken then cook the other side for 2 minutes or until the chicken is cooked through.
Removethe chicken onto a plate and set aside while we make the sauce in the same pan.
It will cool down but thats ok because we reheat the chicken in the sauce just before serving.
Prevent screen from sleeping
Then cook the mushrooms until they soften this takes around 4 to 5 minutes.
Reduce marsala Next, rapidly simmer the marsala for a few minutes until it reduces by half.
This not only cooks out most of the alcohol flavour but also reduces and concentrates the flavour.
Creamy and thickened Pour in the cream, salt and pepper.
Then simmer for 3 to 5 minutes or until the sauce thickens to a cream consistency.
Initially the sauce will be quite pale but it will darken as it reduces.
Re-warm chicken Put the chicken into the sauce and let it simmer for 1 minute, just to reheat.
Dont forget to pour in any juices pooled on the plate never waste free flavour!
I can totally see myself serving this withgarlic butter kale rice!
For a blow-out Italian meal, add aMega Italian SaladandGarlic Breadon the side.
If youve made the salad before, youll understand the name!
So much food, so many people to harass.
He was in his element!
(And his conversion rate was extremely high).
Pictured below withRob Palmer(photographer) andEmma Knowles(stylist).
I love working with these two!
