Chicken Marsala

 
is an Italian American dish made from chicken cutlets, mushrooms, and Marsala wine.

 

The dish dates back to the 19th century, when it most likely originated with English families who lived in the western Sicily region, where Marsala wine is produced. Traditionally 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 while adding onions or shallots, as well as mushrooms, herbs. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately. In an alternative method, the chicken breasts may be braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices.

 

This Living Fit Lifestyle version of Chicken Marsala is made without using the flour ~ since I am gluten free and the flour would not be good for me, I omit it completely.  I thicken the gravy by using my VitaMix blender to puree some of the onion which gives the sauce a little body.

 

Chicken Marsala
 
Author: 
Cuisine: American Italian
Prep time: 
Cook time: 
Total time: 
Wine, mushrooms, onions and chicken cutlets -- yum!
Ingredients
  • 2 Boneless, skinless chicken breasts
  • 1 large vidalia onion
  • 2 cloves garlic
  • 2 Cups of mushrooms of choice, sliced
  • 2T EVOO
  • ½ cup Marsala Wine
  • ½ cup chicken stock
  • chopped parsley to garnish
Instructions
  1. Cut the chicken breast in half - sideways for easier cooking
  2. Preheat a stainless steel pan
  3. Add 1T EVOO to hot pan and add chicken, do not crowd the pan
  4. Allow chicken to cook 2-3 minutes per side, create a golden crust
  5. Turn and continue cooking another 2 minutes
  6. Remove from pan and set aside
  7. Add the mushroom slices to brown in pan
  8. Remove the mushrooms and set aside with the chicken
  9. Add the remaining EVOO to the pan
  10. Add chopped onion and garlic to the pan and soften
  11. Add the marsala wine, deglaze the pan and reduce
  12. Add the chicken stock and reduce again
  13. Remove ½ of the onion and garlic mixture to the blender
  14. Puree the onion and add back to the pan with the chicken & mushrooms
  15. Heat through and garnish with parsley

 


 

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