Years and years ago, Eddy and I had a delicious dinner at an Italian restaurant in town and I ordered turkey Marsala. It was the first time I'd tasted this dish and it was delicious! I was so smitten with it, I went to the library and searched for a recipe (this was pre-internet!) I have been making it ever since, but usually with chicken, since turkey cutlets are not always available.
Chicken Marsala is one of the easiest dishes to make and it always turns out "company worthy." If you are a novice in the kitchen and want to make something to really impress your guests, try this recipe. Recipes for Chicken Marsala are pretty standard. If you google it, you'll get a slew of hits with very subtle variations. Here is the way I make it: (recipe after photos)
Ingredients:
2 lb boneless, skinless chicken breasts (or turkey cutlets)
flour (about 1/2 cup)
4 T olive oil or butter or a combination of both
4 oz. paper-thin slices prosciutto cut into strips
1 t fresh thyme leaves
8 oz mushrooms, sliced
3/4 c Marsala
1 c chicken broth
4 T unsalted butter
3 T Italian parsley chopped
(Note: Marsala is a sweet Italian wine. You can usually find a smallish bottle of it in most grocery stores down the aisle that has vinegar. It should be right next to the cooking Sherry.)
Method:
1. Lay the chicken breast on a cutting board and place your hand, palm flat, on top of it. Use a very sharp knife (a fillet knife if you have one) to cut the breast in half, making each cutlet about 1/4 inch thick. Do this with all the chicken breasts (turkey cutlets are good to go just the way they are.) Next, place the cutlet between two pieces of wax paper or in a freezer bag and pound to thin a bit more.
2. sprinkle the cutlets with salt and pepper. Heat the oil or butter in a large, flat pan over medium-high heat. Dredge each cutlet in flour and brown in pan on both sides. You will probably have to do this in batches. Set chicken aside.
3. Dump prosciutto into the pan a stir and cook until beginning to brown and crisp. Add thyme and mushrooms. Cook until mushrooms have released their juice and liquid is almost gone.
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| Chicken Marsala with prosciutto and mushrooms |
Years and years ago, Eddy and I had a delicious dinner at an Italian restaurant in town and I ordered turkey Marsala. It was the first time I'd tasted this dish and it was delicious! I was so smitten with it, I went to the library and searched for a recipe (this was pre-internet!) I have been making it ever since, but usually with chicken, since turkey cutlets are not always available.
Chicken Marsala is one of the easiest dishes to make and it always turns out "company worthy." If you are a novice in the kitchen and want to make something to really impress your guests, try this recipe. Recipes for Chicken Marsala are pretty standard. If you google it, you'll get a slew of hits with very subtle variations. Here is the way I make it: (recipe after photos)
 |
| chicken breasts, cut in half and pounded |
 |
browning chicken breasts in olive oil |
 |
| saute prosciutto until brown and crispy |
 |
| saute mushrooms until most liquid has been released and evaporated |
Ingredients:
flour (about 1/2 cup)
4 T olive oil or butter or a combination of both
4 oz. paper-thin slices prosciutto cut into strips
1 t fresh thyme leaves
8 oz mushrooms, sliced
3/4 c Marsala
1 c chicken broth
4 T unsalted butter
3 T Italian parsley chopped
(Note: Marsala is a sweet Italian wine. You can usually find a smallish bottle of it in most grocery stores down the aisle that has vinegar. It should be right next to the cooking Sherry.)
Method:
1. Lay the chicken breast on a cutting board and place your hand, palm flat, on top of it. Use a very sharp knife (a fillet knife if you have one) to cut the breast in half, making each cutlet about 1/4 inch thick. Do this with all the chicken breasts (turkey cutlets are good to go just the way they are.) Next, place the cutlet between two pieces of wax paper or in a freezer bag and pound to thin a bit more.
2. sprinkle the cutlets with salt and pepper. Heat the oil or butter in a large, flat pan over medium-high heat. Dredge each cutlet in flour and brown in pan on both sides. You will probably have to do this in batches. Set chicken aside.
3. Dump prosciutto into the pan a stir and cook until beginning to brown and crisp. Add thyme and mushrooms. Cook until mushrooms have released their juice and liquid is almost gone.
4. Reduce heat to medium. Pour in the Marsala and continue cooking at a simmer allowing alcohol to burn off, about two minutes or so. Add in the chicken broth and let simmer another minute or so to reduce the sauce. Swirl in the butter, stirring to incorporate.
5. At this point, you can either return the chicken to the pan to rewarm, or place chicken in a serving dish, pour sauce over and rewarm in a low oven. Just before serving, sprinkle parsley over top.
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| Chicken Marsala with spaghetti and green beans |
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