Easy chicken Marsala
THURSDAY
Easy to make, delicious chicken Marsala is hearty and homely. Eat with pasta, rice, pap, samp, mash and even bread. The possibilities are endless!
INGREDIENTS
4 boneless, skinless chicken breasts, sliced horizontally in half to make eight cutlets.
1 tsp kosher salt
1 tsp ground black pepper
½ tsp garlic powder
2 tbsp olive oil
1 tbsp unsalted butter
MARSALA SAUCE 2 tbsp unsalted butter
1 small onion, diced
3 cloves garlic, minced
450g fresh mushrooms, sliced
¼ cup dry Marsala wine
1 cup chicken stock
½ cup heavy cream
Pinch of salt and ground black pepper to taste
1 tbsp flour or any other thickening agent and water
1 tbsp dried or freshly chopped parsley
METHOD
Chicken:
1. Cut each chicken half in half, horizontally.
2. Season with salt, pepper and garlic powder on both sides.
3. Heat oil and bu er in a large frying pan or a skillet over medium-high heat.
4. Cook the chicken cutlets until golden brown on both sides, about two to three minutes per side. If your skillet/ pan is small, then cook the chicken in batches so the pan is not overcrowded.
5. Transfer to a pla er and cover with a lid or aluminium foil.
Marsala sauce
6. In the same large frying pan or skillet with grease le over from the chicken, add more bu er.
7. When the bu er has melted, add onion and garlic and stir well, then add sliced mushrooms and cook for a cou
ple of minutes until browned.
8. Scrape any of the le over chicken bits off the bo om of the pan while mixing.
9. Pour in the dry Marsala wine and the broth. Simmer until reduced by half and starting to thicken, about 10 minutes on low temperature.
10. Pour in the cream, stir to combine.
11. Take two tablespoons of flour or any other thickener, such as cornstarch, and mix with four tablespoons of water. Mix until smooth.
12. Add thickener to the sauce and mix well until it starts to get thicker, a few minutes. The sauce will continue ge ing thick even off the heat – just keep that in mind. If you see that it gets too thick, stop adding more. You can always add more liquid to make it thinner.
13. Return the chicken to the sauce. Add all those chicken drippings as well.
14. Cook until the sauce coats all the chicken, is reheated and gets thicker and shiny. Garnish with chopped parsley and serve.