Chicken Marsala

chicken-marsalaMy husband Joe has decided he is not so enthusiastic about beef of late. With the price of beef on an upward climb it is no wonder. So I have been cooking a lot of chicken.

I use the boneless skinless chicken thigh because it has a lot of flavor.

Yesterday we had Chicken Marsala and it was fantastic.

Chicken marsala has been around forever and most Italian families make it one way or another. It was originated in the western Sicily region, where Marsala wine is produced.

chicken-marsala2The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup.

Other ingredients are added along with mushrooms and herbs and then added back to the chicken.

I served this with roasted potatoes and cabbage salad with pecans.

 

Chicken Marsala
Serves 4
Write a review
Print
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
Prep Time
20 min
Cook Time
20 min
Total Time
40 min
473 calories
5 g
183 g
33 g
34 g
9 g
263 g
413 g
2 g
0 g
21 g
Nutrition Facts
Serving Size
263g
Servings
4
Amount Per Serving
Calories 473
Calories from Fat 294
% Daily Value *
Total Fat 33g
51%
Saturated Fat 9g
47%
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 17g
Cholesterol 183mg
61%
Sodium 413mg
17%
Total Carbohydrates 5g
2%
Dietary Fiber 0g
1%
Sugars 2g
Protein 34g
Vitamin A
6%
Vitamin C
2%
Calcium
3%
Iron
11%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 4 skinless, boneless, chicken thighs
  2. 1/4 cup extra-virgin olive oil
  3. 4 oz. bacon, thinly sliced
  4. 8 oz. crimini or porcini mushrooms, sliced
  5. 1/2 cup sweet Marsala wine
  6. 1/2 cup chicken stock
  7. 2 Tbsp unsalted butter
  8. chopped flat-leaf parsley
  9. Flour (for dredging) salt, garlic granules & pepper
Instructions
  1. Pound thighs to 1/4” then dredge in flour with ¼ tsp. each salt, pepper, garlic mixed in. Saute in oil over medium-high heat (4 minutes on each side). Lower heat & add bacon, saute for 1 minute, add the mushrooms & saute until they are nicely browned & their moisture has evaporated, about 5 minutes; season with salt & pepper.
  2. Pour the Marsala in the pan & boil down for a few seconds to cook out the alcohol. Add the chicken stock & simmer for a minute to reduce the sauce slightly..
  3. Stir in the butter & return the chicken to the pan; simmer gently for 5 minute to heat the chicken through.
  4. Season with salt & pepper & garnish with chopped parsley before serving.
Notes
  1. If I serve this to company and double the recipe I will layer the cutlets in a big shallow roasting pan and stick in a preheated oven at 350 for about 10 minutes.
beta
calories
473
fat
33g
protein
34g
carbs
5g
more
A Food Orgasm http://food-o.com/

Leave a Reply

Your email address will not be published. Required fields are marked *


You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>