26 July 2011

Chicken Marsala

Traditionally, this classic Sicilian dish is made with thin slices of chicken dredged in flour and then sauteed in Marsala wine. My version eliminates the flour and adds a little bit of lemon juice for a brighter flavor and lighter, more summery dish.  The pan sauce is sweet from the wine and rich from the meaty, browned mushrooms; it's fantastic served straight from the pan, but I like to make extra and keep it in the fridge for a couple days because the sauce thickens and the flavors deepen over time. I used chicken breasts instead of cutlets for two reasons: 1) they're what I had in the fridge, and 2) I was hungry, and wanted a heartier, thicker cut. You can of course use cutlets, just be sure to reduce the sauteing time.

2 boneless, skinless chicken breasts
Salt and pepper
1 tbsp olive oil
1/2 cup sliced mushrooms
1/4 cup Marsala wine
1/4 cup no-salt chicken broth
1 tbsp lemon juice

Season chicken breasts with salt and pepper
Saute in olive oil until cooked through (~5 minutes/side)
Remove chicken, set aside
Add mushrooms, wine, chicken broth and lemon juice to pan
Simmer 5-10 minutes, or until slightly reduced
Pour sauce over chicken and serve

Serves 2

No comments:

Post a Comment