Everybody knows this easy recipe with chicken breasts or veal scaloppini, braised in a velvety buttery Marsala sauce.
This fortified wine comes from Sicily, it is also served in Italy as a dessert wine, or used as ingredient for shortcakes and zabaglione.
Here it is the star of this tasty reduction sauce!
- 4 boneless chicken breasts, without skin, pounded thin
- 1 tablespoons oregano
- 1 teaspoon paprika
- good pinch salt and pepper
- 1/2 cup all purpose flour
- 4 tablespoons unsalted butter
- 3 tablespoons olive oil
- 5 to 8 ounces fresh cremini mushrooms, sliced
- 1/4 cup of Sherry or white dry wine
- 1/2 cup Marsala wine
- 1 large shallots or 2 medium, thinly sliced
- 1 cup and half warmed chicken stock or beef for veal.
- 1 tablespoon lemon juice.
How to make it :
- Wash chicken, pat dry well then sprinkle with salt and pepper. Chop shallots thinly.
- Combine in a large shallow dish, flour, paprika, oregano. Heat olive oil and butter in large non stick skillet, over medium heat. Ad shallots, let t cook for few minutes till translucent, remove them from skillet, set aside.
- Dredge chicken, add to the skillet, let it brown from both sides, gently 2 to 4 minutes per side. When one chicken side is browned, add sherry/or wine, turn chicken pieces.
- Add 1 more tablespoon of butter, melt, add shallots then mushrooms, saute mushrooms 2 to 3 minutes longer, stirring lightly.
- Add Marsala wine. Cover skillet , reduce heat to medium low and let it simmer slowly 8 to 10 minutes longer. If sauce has reduced too much add a small ladle of warm chicken broth, sprinkle with lemon, adjust salt and pepper (this dish calls for a good pinch of pepper). Reduce 3 minutes longer.
- When serving with egg fettuccine, spoon the pasta into the dish, add chicken breast , spoon over mushrooms sauce, sprinkle Parmesan cheese and serve.
Great with other side dishes like mashed potatoes or brown rice.
For veal Marsala : Use medium size scaloppini pieces- Brown the veal few 2 to 4 minutes longer than chicken each side till well browned, not burned , use beef stock instead of chicken stock for the sauce, let it simmer a little longer.
For a creamy version, add 1/3 cup of whipping cream just for 1 minute or 2, before serving.
On Tips and suggestions – check out Step 1 to 5