I recently had a special request from one of my dedicated followers for Chicken Marsala. My husband pretty much did a dance when I told him I was going to make it tonight because it is one of his favorite meals. He swears this recipe is better than the chicken Marsala he just ate at a 5-star restaurant in New York City. I hope you like it as much as we do. This recipe (with a little altering) originated in the Portland’s Palate cookbook.
4 chicken breasts (I used 3 large breasts)
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp cracked pepper
3 Tbsp butter
2 Tbsp olive oil
1/2 cup dry Marsala wine
1/2 cup chicken broth
1/2 cup freshly grated Parmesan cheese (reserve about 2 Tbsp for the sauce)
1-2 Tbsp freshly squeezed lemon juice
Angel hair pasta and salt for boiling
Fresh parsley (optional)
Trim fat and rinse chicken breasts then pat dry with paper towels. Slice breasts at a slant about 1″ thick. Place between two sheets of plastic wrap and flatten with a mallet (do not use the textured side of the mallet, that is usually used for tougher beef cuts like round steak… you want to use the flat side here. You don’t need to pound very hard or the chicken will separate into little pieces.
*Don’t forget to start boiling your water for your noodles 🙂 * Once water boils, add 1 Tbsp salt.
In a shallow dish, combine flour, salt and pepper. Dredge chicken until well-coated, shaking off excess flour.
In a saute pan, over medium-high heat, melt butter and olive oil. Add chicken and brown well. You will want to do it in 2-3 different batches so you don’t over-crowd your pan. As always, make sure your pan is really hot and you hear that good sizzle when you drop the chicken in. Cook for 2-3 minutes.
Add Marsala wine and chicken broth. Cover, reduce heat to low and simmer for 3 minutes. Remove lid and take a fork to poke each chicken piece and swirl it around in the broth. This will help some of the flour that the chicken was dredged in to come loose into the broth, thickening it. Sprinkle with Parmesan cheese (remember to reserve 2 Tbsp) and cover until cheese has melted. Remove chicken and place on a warmed plate. Pour lemon juice into pan and whisk juices and browned bits together. Add reserved Parmesan cheese. Taste sauce. It will seem a bit tart but once the sauce reduces and it is poured over the chicken, it will mellow out a bit. If you feel like you need a little extra lemon juice, this would be the time to add it. If you feel that it is too tart, you can add a little more cheese or a little bit of butter. Plate individual servings and drizzle with sauce. Top with a sprinkle of fresh parsley and extra Parmesan if desired.