Chicken or Veal Marsala!

Your ads will be inserted here by

Easy AdSense.

Please go to the plugin admin page to
Paste your ad code OR
Suppress this ad slot.

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!


Ingredients:

  • 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 

All the other ITALIAN RECIPES >

Leave a Reply

Your email address will not be published. Required fields are marked *

*

* Copy This Password *

* Type Or Paste Password Here *

58,781 Spam Comments Blocked so far by Spam Free Wordpress

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>