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Chicken Marsala Recipe for 4
Just a note on history… Marsala is a Sicilian wine and therefore an Italian dish. But as with so much history, there seems to be a strong French influence from the times when it was popular to have French chefs working in Italy for your family. So, let’s just call it French/Italian! Also, why do we call it genius? For us, the timing of the reduction of the sauce coincides perfectly with the cooking through of a larger chicken breast. As a general rule, the longer these sauces simmer, the more “interesting” the flavor profiles become, as all the ingredients interact with each other and heat. Many chefs seem to butterfly and pound the chicken flat for faster cook times and in our opinion pre-maturely thicken the sauce. The key, therefore, to this dish is a nice thick and moist breast or two. Just lightly browned and remove from the pan while assembling the sauce and then bring them back to enjoy and soak up all those juicy flavors. It actually is one of our favorites as it has such an amazing explosion of tastes when you take a bite. Really really fantastic and we strongly encourage you to try this dish. All ingredients are grocery store-bought.. no fancy wines or vinegars!
1. the two heavy lifters are the Marsala Wine and the Balsamic Vinegar. All the way to the end, taste your way forward here. Keep adding both so one does not take over. But, the first step is to cover each breast with flour and then into an olive oil butter mix. Take them out to rest when you have a light golden-brown color.
2. leave the sauce from the chicken in the pan and use shallots or onions (no real preference) and then also add the mushrooms.
3. let the mushrooms release most of their water and then pour in your first batch of Sweet Marsala wine.. maybe start with half a cup but when all is said and done you will probably be at one cup or a bit more.
4. now add sage and tarragon herbs.. it is important to get fresh herbs for this dish rather than the dry variety. Don’t be shy. As the video suggests, go in with your first batch of balsamic vinegar and add back the chicken breasts.
5. add chicken stock and stir and keep turning the chickens. Baste as much as you can. We use about a cup of chicken stock so, with the water from the mushrooms and the wine and the vinegar and the stock, it will take 15 to 20 minutes at medium heat for the sauce to reduce and begin to thicken. When that happens add a stick of butter and pour in half a cup to one cup of heavy cream. Just feel your way forward with this so it accommodates your taste. But keep basting, turning and stirring.
6. you should find that in about 30 minutes or so, the sauce is perfect and the chicken is perfect. And then it’s time to serve. This dish pairs really well with garlic roasted potatoes. If you cut the chickens in half, you should be able to feed 4, with potatoes. But a word of warning.. once your guests sink their teeth into this dish, you may find that you can only feed two!! LOL.
Enjoy and we would love to hear your comments.
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