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.
The 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.
- 4 skinless, boneless, chicken thighs
- 1/4 cup extra-virgin olive oil
- 4 oz. bacon, thinly sliced
- 8 oz. crimini or porcini mushrooms, sliced
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 Tbsp unsalted butter
- chopped flat-leaf parsley
- Flour (for dredging) salt, garlic granules & pepper
- 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.
- 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..
- Stir in the butter & return the chicken to the pan; simmer gently for 5 minute to heat the chicken through.
- Season with salt & pepper & garnish with chopped parsley before serving.
- 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.