One woman's foray into cooking for herself, for her family, and for her friends. It's not always picture-perfect, sometimes a little messy,
but it's always delicious. Join me in exploring new recipes, savoring the "résultats" and learning from the "erreurs".


Monday, December 7, 2009

Chicken Marsala

I love Chicken Marsala.  I would order it at good Italian restaurants often but was always afraid I'd never be able to replicate one of my favorite chicken dishes.  Then I cam across Tyler Florence's recipe.  So easy that I can put it together quickly without even referring to the recipe any more.  Just delicious.

Now my favorite way to serve Chicken Marsala is not over the traditional pasta but over mashed potatoes.  I had it that way at an Italian restaurant one time and have been hooked on potatoes as my side of choice for this dish ever since.  The marsala sauce is  wonderful over potatoes.  *sigh*  Pure Italian comfort food!

Chicken Marsala

4 skinless, boneless, chicken breasts (about 1-1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley

Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.


Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.


Easy Chicken Marsala on Foodista

12 comments:

Cass @ That Old House said...

I never thought to use prosciutto -- sounds great, and I will try this next time I make Chicken Marsala!
thanks... to you and Tyler. Great pictures, too!
Cass

Martha said...

A favorite of ours and any Tyler recipe is usually great! Over mashed potatoes -- how interesting and I may have to try both this recipe and the potatoes next time I make Marsala!

La Table De Nana said...

My mouth dropped open..Those photos are perfect!You know us and prosciutto!!

Ry @ Sotto Il Monte Vineyards said...

Beautiful photos! We always have a litle prosciutto in the kitchen - sounds like just the right addition to Chicken Marsala to take it over the top.

Erica said...

This looks so good, I'm for sure going to try this recipe. Thanks for sharing. Erica [teacup].

Linda said...

You know how much I love this recipe...
Your pics look fabulous!

Trendsetters said...

wow that looks tasty...I am going to try this for sure

natalie said...

that is some awesome looking chicken marsala!! i've never thought to try it with potatoes!! makes me want to rethink my dinner menu for the week!

Dragana said...

This is the kind of dish that I cannot stop eating until it's all gone! I also am partial to potatoes instead of pasta - so good with collecting the sauce! Nice...very nice Lori!

Kate said...

This sounds like our kind of dinner. Delicious. Gorgeous photos!

2 Stews said...

I used to make Chicken Marsala all of the time and I think I'll like yours more than mine ;-)) And over potatoes? Brilliant!

Diane

Anonymous said...

Hi! It looks really delicious, but just a note: in Italy we NEVER put other meals over the pasta! Pasta can be served with an infinite number of sauces or vegetables, etc... but we do not use as a side dish (please forgive me, my english is terrible). So the "traditional pasta" you mentioned really does not exist ;)

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