Chicken Marsala
Servings
2Serving size
4 ounces chicken with sauceThis recipe can easily be multiplied but will have to be cooked in batches in a large skillet for more than 4 servings. Leftovers make great sandwiches.
Serve with Brown Rice or Low Sodium Plain Mashed Potatoes or Plain Mashed Potatoes or Roasted Garlic Mashed Potatoes
AND
Serve with Herbed Zucchini or Pan Grilled Asparagus or Pan Grilled Broccoli or Parmesan Squash
Ingredients
| 8 ounces Boneless, skinless chicken breast (2 4-ounce filets) |
| 3 Tbsp. All purpose flour or garbanzo flour |
| 1/4 tsp., ground Black pepper |
| 1 tsp., leaves Dried oregano |
| 1 tsp., leaves Dried basil |
| 1 Tbsp. Olive oil |
| 1/4 cup Alcoholic beverage, wine, dessert, dry (Marsala wine) |
| 1/2 tsp.. White wine vinegar |
| 1/4 tsp. Salt |
| 1/4 cup No salt added vegetable stock (or no salt added chicken stock) |
Instructions
Mix the flour, pepper, oregano, and basil in a shallow dish.
Place the olive oil in a large skillet over high heat.
While the oil is heating, dredge the chicken with the flour, patting it to coat thoroughly. (Note that you do not use egg to coat the chicken. This is not an error.)
Reduce the heat to medium-high and cook until lightly browned on one side and then turn and cook until lightly browned on the other (about 2 - 3 minutes on each side).
Add the Marsala wine, vinegar, and salt, and reduce until the wine is almost a glaze - then add the chicken stock.
Swirl the sauce, turning the chicken to coat well. Remove the chicken to a hot plate.
Reduce the sauce until it thickens slightly and then spoon over the chicken. Serve immediately.
Serve this recipe with one of these starch side dishes.
Brown Rice
In a medium sauce pan, heat the water and salt. When the water boils, stir in the brown rice. Reduce heat to medium-low and simmer, partially covered, for 40-45 minutes. Do not boil away all of the liquid and do not stir the rice. When a very small amount of…
Low Sodium Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Plain Mashed Potatoes
Place the water in a large stock pot over high heat. Quarter the potatoes and add to the stock pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes until slightly soft…
Roasted Garlic Mashed Potatoes
Place the water in a large stock-pot over high heat. Quarter the potatoes and add them to the stock-pot. Cover with water by about an inch. Bring to boil and then reduce heat until the water is simmering. Cook the potatoes about 15 – 20 minutes, until slightly soft in…
AND
Serve this recipe with one of these vegetable side dishes.
Herbed Zucchini
Place the olive oil in a large non-stick skillet over medium-high heat. When the oil is hot add the zucchini. Let the zucchini cook without stirring for about 3 minutes. If it appears to be cooking too fast, reduce the heat to medium. Toss the zucchini well and cook for…
Pan Grilled Asparagus
Cut the woody ends off the base of the asparagus spears. Heat 1 quart of water in a shallow pan over medium-high heat. The water should never come to a full boil. Place the asparagus in the water and cook for about 5 – 7 minutes until the spears begin…
Pan Grilled Broccoli
Trim the bottom inch of the stem from the broccoli. Using a vegetable peeler, peel the tough outer layer from the stems. Heat 1 quart of water in a large sauce pan or stock pot fitted with a steamer basket over high heat. When the water is boiling, add the…
Parmesan Squash
Place the water in a medium pot fitted with a steamer basket over high heat. Preheat the oven to 325°F. Cut about 1/4 inch from the stem end of the squash and then slice lengthwise. Place the four halves in the steamer and steam until slightly tender. Remove the steamed…
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Special Diet Information
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Lactose
This recipe is safe for those who are lactose intolerant.
Recipe Notes
There is a lot about this recipe that I love. First off, it’s delicious. It is a bit old fashioned, admittedly: It was a menu favorite in Italian restaurants when I was growing up, and I think of it as comfort food. It makes a quick and easy dish for small dinner parties but is simple enough for weeknight meals as well.
You might not think this recipe is worth going out and purchasing a bottle of Marsala for. The wine doesn’t have to be terribly expensive and it will keep fairly well, so as long as you have chicken breasts you have an easy and elegant meal. You can substitute port or dry sherry and get a similar flavor.
The other great thing is there are a number of techniques in this dish, and once you master them you can apply them to many other recipes. For example, learning to pound the filets to a uniform thickness may seem intimidating, but it is actually quite easy.
The other technique of dredging the chicken filets in flour seems simple but does take some time and care. This recipe uses the flour to help create a seasoned coating that helps with browning and helps thicken the sauce. Flouring the chicken is also the first step for other recipes where you then dip the ingredient in egg and then breadcrumbs to create a thicker coating.
A third technique is learning to touch the chicken to test for doneness by pressing gently along the outer edge and in the center of the chicken filet. Learning the right amount of give when pressing the chicken breast takes some practice but is a key skill.
Finally, making the sauce is also easier than you might think: the floured chicken breasts do some of the work for you.
Try this recipe. I think that you will also love it and you can then use the techniques for other meals, such as Chicken Piccata and Chicken Parmesan.