CHICKEN MARSALA

 

What a Classic!!!… But yet it is so simple and easy to prepare! I often make this mid week when I want to whip something up fast, and yet it’s ELEGANT enough for a great dinner party! The Star of the whole dish is of course, the Marsala wine, what a wonderful aroma and flavor it gives to the sauce, it just elevates mere chicken to a new level!! I pretty much just brown the chicken, I don’t even dust it with flour. After that, I remove the chicken, saute the mushrooms & onions and some smashed garlic, deglaze with a little chicken broth, and of course the key ingredient!! the Marsala wine (don’t be skimpy!) and to smooth out the sauce, I put a few dollop’s of mascapone. Put the chicken back in ,with a lid on the pan and simmer till done sprinkle with fresh parsley.
For an updated version of my favorite sauces please check out my new ebook launched in 2013, here’s the link.
As a side dish, I made some easy fingerling potato’s tossed in lemon infused olive oil, fresh parsley, salt and pepper.
So, if you don’t have a bottle of Marsala laying around go and get one! With just a little effort you can turn out a great meal!!
Buon Appetito!!

 

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Comments

  1. Wow! A little mascarpone? Never thought of that.That brings it to a whole new level.Great idea.

  2. Look so yummy even through the computer screen, thanks for making me drool!

  3. This looks so yummy! Like you said, it’s a star dish!

  4. Chicken marsala is so simple and yet so tasty. The use of the mascarpone sounds interesting. I will have to try it the next time I make a marsala dish.

  5. This was amazing!! I didn’t have mascarpone, so I stirred in about a tablespoon of half and half. I also completely overcooked my chicken, but the sauce is outstanding.

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  1. […] of my favorite blogs, Proud Italian Cook, was the inspiration for this recipe.  Not to mention I never made a chicken Marsala.  Ever.  I […]

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