For ➍2 boneless chicken breasts with skin, halved***
1 tbs olive oil
2 tbs unsalted butter
1 onion, sliced thin
200 g mushrooms, sliced thinly
10 cl (dry) Marsala*
20 cl chicken broth**
2 tbs fresh parsley leaves, minced
Pat chicken dry. Season with salt and pepper. In a large heavy skillet heat oil and 1 ½ tbs of butter over moderate heat until hot but not smoking. Brown chicken in 2 batches, transferring with tongs to a large plate as browned.
Discard all but 1 tbs fat from skillet and sauté onion and mushrooms, stirring occasionally, until the liquid from the mushrooms is evaporated. Add Marsala* and cook mixture, stirring, until Marsala is almost evaporated. Add broth** and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 m. Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 10 cl. Remove skillet from heat and stir in ½ tbs of butter***. Salt and pepper to taste, stirring until butter*** is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.
Serve with fresh egg pasta, or with a fresh green salad or aspargus in season. And a glass of spicy white wine, or a fresh red Sicilian wine.
Discard all but 1 tbs fat from skillet and sauté onion and mushrooms, stirring occasionally, until the liquid from the mushrooms is evaporated. Add Marsala* and cook mixture, stirring, until Marsala is almost evaporated. Add broth** and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 m. Transfer chicken with tongs to a platter.
Simmer mushroom sauce until liquid is reduced to about 10 cl. Remove skillet from heat and stir in ½ tbs of butter***. Salt and pepper to taste, stirring until butter*** is just incorporated. Spoon mushroom sauce around chicken and sprinkle with parsley.
Serve with fresh egg pasta, or with a fresh green salad or aspargus in season. And a glass of spicy white wine, or a fresh red Sicilian wine.
*Replace broth and Marsala with 20 cl Marsala and 10 cl dry sherry.
**Replace ⅓ of the Marsala with dry sherry or crisp white wine to cut the sweetness.
***Replace butter with heavy cream for a thicker, creamier sauce.
****Replace chicken with thin veal or even pork.
Marsala is a fortified wine from the Sicilian city of Marsala, similar to port. It was developed by the British trader John Woodhouse in the late 18th century. Being fortified, it could easily be transported to England and the colonies. It became popular as a cooking wine in, because it could be stored open for a longer time than other wines. Chicken Marsala is much more an American favourite than an original Italian dish.
Picture shows an ad from Ingham Marsala wine.
Read the chicken cooking tip.
