Recipe from Cook with Love & Paint with Passion! by Sandi Ciaramitaro
Chicken Marsala is one of those classics that I experienced in a restaurant at an early age and that always sounded truly exotic to me. It’s French! It’s Italian! My mom didn’t do much French or Italian cooking. So it wasn’t until later in life that I found out the secret behind this exotic dish: it’s truly simple to make!
The keys to success here? Pounding the chicken into thin scallopinis — or getting your butcher to do the work for you. And cooking the shallots in the garlic and butter (don’t skimp on the butter) long enough that they turn a “luscious” golden-brown. Mangiare!
Luscious Chicken Marsala
Featured Recipe From: Cook with Love & Paint with Passion!
10 scallopini sliced chicken
1 cup unsalted butter
1 tbsp olive oil
2 large shallots (finely chopped)
8 cloves garlic (finely chopped)
1 box sliced portobello mushrooms
1 cup sweet Marsala wine
3 sprigs chopped fresh rosemary
Pat the chicken in flour (don't over-flour -- it will get gummy). Melt 3 tablespoons of the butter in a pan on the stove. Place your floured chicken in the pan. The goal is just to saute the outside of the chicken -- the inside at this point is still raw. Flip the chicken to saute both sides. Quick! Put the chicken on a plate and set aside.
Add the rest of the butter, the shallots, and the garlic, and saute. You want them golden brown. Add the mushrooms and saute for one minute. Add the Marsala. Simmer this for a couple minutes, then put the chicken back into the pan. Pepper the chicken and add the chopped rosemary. Turn the chicken over for a couple minutes, and pepper and rosemary this side. Simmer on low for up to five minutes, and it's ready to serve.
Great with buttered noodles or pasta and oil and a vegetable!
Tidbits of info:
- You may ask your butcher to cut the chicken "scallopini" style for you.
- I prefer the flavor of portobello mushrooms.
- Buy your mushrooms whole, and slice them yourself -- I feel they are fresher.
- Find Marsala wine at your grocer -- it doesn't have to be expensive wine.
- You can cut the butter and oil down, and it still tastes fabulous!
© 2012 Sandi Ciaramitaro
Reprinted with permission from Cook with Love & Paint with Passion!