Ingredients
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1 kg chicken breasts
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2 medium onions (or 1 large)
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3 tbsp vegetable oil
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30 g butter
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100 ml Marsala wine
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200 ml chicken broth
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1 tsp lemon juice salt
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Salt
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Freshly ground pepper
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Chopped parsley leaves
Directions
Marsala is a heavy dessert wine (17-18 % alcohol by volume) produced in Sicily. It was named after the homonymous city in the Province of Trapani, in westernmost part of Sicily. It is tasty, sweet and fragrant, and that’s the reason why it is often used in cooking. There are three types of Marsala classified by the colour: golden (oro) and amber (ambro) are made of white grape varieties, ruby (rubino) made of the combination of white and red grape varieties.
Any type of Marsala would be perfect for our recipe – but the color and the flavor notes of the sauce will depend on it.
Chicken Marsala is a quite popular recipe of Italian-American cuisine. It usually calls for mushrooms, but we are going to prepare a subtler (and easier, of course) variation in order to appreciate the flavor of the sauce to the full.
P.S. Marsala wine is very popular and often sold in international wine shops. But is you didn’t find it, use your favorite dessert wine – the recipe is fantastic, you will love it!
Bon appetite!
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Steps
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1
Done
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Cut each breast half lengthwise and then crosswise to get four 5x5 cm pieces (1 cm thick). The pieces should be of the same thickness for them to be evenly cooked. |
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2
Done
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Sprinkle each piece with salt and pepper. |
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3
Done
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Heat some oil in a large pan. Cook each piece until golden brown on both sides. About how to cook succulent chicken breasts, read here. |
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4
Done
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It is important to use neutral oil, for example, purified sunflower oil, for the sauce not to be obscured with the flavor of oil. I usually use grapeseed oil – it has a soft flavor and texture, a perfect option. |
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5
Done
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Transfer the cooked chicken pieces into a separate bowl. Cover with foil or a lid to keep the chicken warm. |
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6
Done
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Finely cut the onions. |
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7
Done
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You will see oil and some chicken leftovers remained in the pan (remove the burned ones, otherwise the sauce may be bitter). Leave them in the pan. Add the onions, some oil, if necessary (the onions shouldn’t “float” in oil). Cook the onions until golden brown (approx. for 3-5 min), scraping the remaining chicken off. |
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8
Done
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When the onions are done, add Marsala wine. Cook until all the water has evaporated (for 2-3 min). |
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9
Done
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Add the broth. Increase the heat, bring to a boil, then reduce the heat to medium and cook until 2/3 liquid has evaporated. |
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10
Done
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Add the juices from the bowl with the chicken pieces. |
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11
Done
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Let the liquid evaporate again, until the sauce is done. It should have a brown color (if the wine is white – golden brown, if red – dark brown) and a medium thickness with some visible tiny pieces of the onions. |
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12
Done
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Add a piece of butter. As soon as it has melted, mix everything and turn off the heat. |
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13
Done
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Transfer the chicken to the sauce, then flip, so that the pieces are completely covered with the sauce. Drizzle with some lemon juice, sprinkle with chopped parsley. Done! How to serve: Serve piping hot. Compliment with different neutral flavored side dishes (rice, potatoes, porridge). How to keep: Tastes best right off the stove. Can be kept refrigerated for up to 2 days.
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