Chicken Marsala

Chicken Marsala

There is no need to make a special trip to a liquor store to purchase Marsala wine. My method incorporates balsamic vinegar as a substitute.

Six Chicken Breast Cutlets (Approximately Four Ounces Each)
¼ Cup Of All Purpose Flour
½ Teaspoon Of Sea Salt
¼ Teaspoon Of Ground Black Pepper
Three Tablespoons Of Olive Oil
A Tablespoon Of Unsalted Butter
8 Ounces Of Sliced White Mushrooms
A Tablespoon Of Finely Chopped Red Onion
A Minced Garlic Clove
¼ Cup Of Balsamic Vinegar
1/3 Cup Of Low Sodium Chicken Stock
A Tablespoon Of Chopped Italian Parsley
A Pinch Of Chopped Fresh Rosemary
A Pinch Of Chopped Fresh Thyme

Combine the chicken cutlets, the sea salt, the ground black pepper, and the flour in a zip lock plastic bag. Close the zip lock and shake well so that the chicken gets coated with the flour, the sea salt, and the black pepper.

Add two tablespoons of olive oil to a large (12-14 inch) non-stick skillet. Put the pan on high heat for four minutes. Shake off any excess flour from the chicken cutlets. Add the chicken to the hot oil. Cook for 4-5 minutes on each side until a golden brown crust is formed. Remove the chicken to a plate but retain the olive oil that is left in the skillet.

Turn the heat on the skillet down to medium. Add the butter and a tablespoon of olive oil to the pan. When the butter melts, add the mushrooms. Cook the mushrooms while stirring frequently for 5 minutes (Note: If the mushrooms absorb the olive oil and the butter during the cooking process, add a little more olive oil and/or butter to the pan). Add the onion, the garlic, and the balsamic vinegar. Scrape the bottom of the pan to loosen the brown bits that have accumulated. Cook for three minutes until the vinegar is reduced by a third. Add the chicken stock. Let the mixture cook for 5 minutes stirring occasionally. At this stage, taste and add more sea salt and/or black pepper, if desired. Now add the chicken cutlets (along with any of the juices that have accumulated in the plate) back to the pan. Turn the heat down to low and simmer uncovered for ten minutes. Add the parsley, the rosemary, and the thyme before the last minute of cooking time.

Serve over buttered egg noodles or white rice.

Leave a Reply

Your email address will not be published.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