Marsala Chicken

Marsala Chicken

September: National Chicken Month

Islander was gifted with an apron that stated: “I like to cook with wine! (Sometimes I even add it to the food.)” Ironically, she does not like to drink wine but she sure likes to cook with it! So when she was gifted with a sweet Italian wine, Marsala, she tried it in a tiramisu recipe and loved it! When she ran out of Marsala, Highlander went to buy another bottle for her. On the back of the Gran Chef brand was the recipe for Marsala chicken. It is surprisingly simple to cook and features the full flavor of the wine. Anyone who likes to cook with wine (and sometimes add it to their food) really ought to try and make Marsala chicken for National Chicken Month.

Marsala Chicken

Recipe

(Adapted from Gran Chef)

Ingredients

  • 2 chicken breasts/cutlets, thinly sliced
  • 1 tablespoon olive oil
  • salt and pepper to taste
  • ½ cup onion, diced
  • 1 clove garlic, minced
  • ½ – 1 cup mushrooms, sliced
  • ½ cup Marsala wine
  • ½ cup heavy whipping cream
  • cooked fettucine, spaghetti or other pasta

Directions

Brown both sides of the chicken breasts in olive oil until cooked through. Season with salt and pepper. Saute the onion, garlic and mushrooms for about a minute. Stir in the Marsala wine and let it simmer for another minute.

Marsala Chicken

Add the cream and cook for 2-3 minutes. Place the chicken on top of the cooked pasta. Spoon the mushroom sauce over the chicken. Garnish with Italian parsley (optional).

Marsala Chicken

Notes

  • Some versions of this Marsala chicken recipe call for dredging the cutlets in seasoned flour. After they are fried in olive oil, the cutlets are set aside and the other ingredients are added to the same pan to make a gravy.
  • For something similar, check out our Champagne chicken recipe that we posted on National Champagne Day (December 31) to celebrate New Year’s Eve.
  • More Marsala may be used in tiramisu! See our blog recipe for tiramisu in October, which is National Dessert Month.
  • Thanks to Olga W. for the apron that inspired this post. And thanks to Lisa L. for our first bottle of Marsala wine that she sent from Sicily, Italy.