Wee Bear loves my Chicken Marsala. Marsala is Italy's most famous version of fortified wine and it makes an outstanding sweet sauce! Chicken Marsala (at least this recipe, which I have whittled down into a very simple process) is hard to screw up. Chicken breasts can easily be pounded thin with a kitchen mallet and are a snap to saute in the pan. Cooking this dish comes down to basically making the sauce - a pan sauce made with sweet imported Marsala wine and butter. Don't over think it!!
4 chicken breast halves pounded thin
2 T. unsalted butter
2 T. olive oil
1 lb. sauteed mushrooms(optional)I did not use as one of our guests didn't like mushrooms
2 garlic cloves, smashed
2 T. unsalted butter (for sauce)
2 T. flour
2 c. dry Marsala
Salt and pepper
Preheat oven at 200 F degrees or heat warming drawer. If using oven, when it reaches 200 degrees, turn it off.
In a large skillet over medium low heat, add the olive oil and butter with the smashed garlic. As soon as the garlic turns a light golden color, remove it and discard.
Add the chicken to the skillet, making sure that the skillet is not over crowded and season with salt and pepper.
Cook 1-2 minutes per side. Remove the chicken and place on a coolie sheet.
Place in the warm oven. Repeat with the remaining chicken.Make a buerre manie with flour and butter. Buerre manie is a dough made from equal parts of flour and butter. The flour particles are coated in butter. When it is whisked into a hot or warm liquid, the butter melts, releasing the flour particles without creating lumps.
When all the chicken filets are done, remove the skillet from the heat and add the Marsala wine. Return the skillet over the heat scraping up any bits on the pan. Add the buerre manie and whisk, allowing the sauce to thicken slightly.
Return the chicken filets to the skillet and warm through about a minute on each side. Enjoy!
We concluded that this dish is a terrific mid-week dish - so easy to prepare, but with results that are dinner-party quality.
Enjoy! Love this Life!