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Tuesday, 25 November 2014

Recipes For Chicken Marsala

Recipes For Chicken Marsala Biography

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When I want to serve a special chicken dish that I know everyone will love, I make Chicken Marsala. Richly flavored with a reduction of Marsala wine, mushrooms and pancetta, Chicken Marsala is a classic Italian dish. It offers enough flair for entertaining and is easy enough for cooking during the week.

Start with golden chicken cutlets, then make your sauce in the same pan. Cook baby green beans in five minutes, whip up a salad, and make it a meal.

How to Create Chicken Cutlets

Slice the chicken breasts in half horizontally, sprinkle with salt, pepper and granulated garlic, and dust with coconut flour (for gluten-free). Otherwise, you can use white whole wheat, but the coconut flour is far better for you than wheat flour. Try it! The light flour dusting gives the chicken a nice crisp crust. You can also skip this step and it will still tastes great.

Follow my directions for cooking chicken cutlets to a crisp golden brown, then set them side. It takes just a few minutes. To do them all at once use a large saute pan or a large skillet. Notes on tools are at then end of the post.

Make Your Sauce

In the same pan, create a sauce with Marsala wine, mushrooms, pancetta, garlic, tomato paste and fresh oregano. The flavors are irresistible. I prefer to use fresh herbs, but if all you have it dried, use 1/3 the amount and add along with the mushrooms so the herbs have a chance to rehydrate.

Ingredient Notes

Marsala was originally named for where it was (and still is) produced – the port city of Marsala on the Italian island of Sicily. Marsala is a fortified wine, which means spirits (like brandy or alcohol) have been added. It was originally produced this way to preserve it for long ocean voyages, hard to comprehend in the modern world of air travel and overnight shipping. It’s still produced the same way because of popularity.

I’ve tried making it with both sweet and dry Marsala separately but find I prefer the flavor when I blend the sweet and dry together. The Marsala I use is inexpensive and fortified wines last almost forever in a cool pantry.

If you are not familiar with pancetta, it’s Italian un-smoked bacon. Find it in the deli section or at a deli counter. The butcher can cut you a small chunk to dice up. When I buy it this way, I’ll often eliminate some of the fat and use more of the meaty portion. It’s also available pre-diced for quick use in many stores. It regards to the fat content, much of the fat is rendered out during cooking, then drained off before being added back into the sauce.

Make it a Meal: Add a green vegetable like baby green beans or tossed green salad for a side dish and maybe some whole wheat pasta tossed with olive oil and good Parmesan and you have a terrific dinner.

Italian Chicken Marsala

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Crisp chicken breast cutlets topped with an Italian Marsala-mushroom sauce. Easy and elegant. Serve with green beans or broccolini drizzled with olive oil and finely grated Parmesan cheese. See this post for golden chicken cutlets for directions on how to cook the chicken. It’s easy and fast. For gluten-free, use coconut flour to dust your chicken or skip this step.

Serves 4 (halves easily for 2)

Ingredients

For the Cutlets:

1½ pounds (700 grams) organic boneless, skinless chicken breasts

Salt, pepper and granulated garlic, as needed

½ cup (75 grams) coconut flour (or white whole wheat)

2 tablespoons (28 grams) extra virgin olive oil

For the Sauce:

3 ounces (90 grams) pancetta, diced small

12-16 ounces (340 grams) white or brown mushrooms, sliced thin

2 large garlic cloves, minced fine or pushed through a garlic press

1 tablespoon (15 grams) tomato paste (freeze extra for future use)

8 ounces (237 ml) dry Marsala wine

8 ounces (237 ml) sweet Marsala wine

1 tablespoons fresh chopped oregano

1 tablespoon fresh chopped parsley, optional for garnish

2 tablespoons (28 grams) unsalted butter, optional

Fresh ground black pepper, to taste

Directions

Slice the chicken breasts in half horizontally and cook as described in the Golden Chicken Cutlets post. It’s easy and fast. Set cutlets aside and keep them warm while you make the sauce.

On a small plate, fold up several layers of paper towels to drain the fat. Over medium heat in the same pan, cook the pancetta until crisp and golden. Pour the pancetta onto the paper towels and drain off fat.

In the same pan over medium heat, add the sliced mushrooms. It may seem dry at first, but as the mushrooms cook (and squeak) they will give off their moisture. You can add just a little olive oil if you want to, maybe a teaspoon or two. Cook the mushrooms until they give off their moisture and start to brown. Add the pancetta back in along with the garlic and tomato paste. Cook 1 minute, stirring. Add both sweet and dry Marsala to the pan. Cook until the wine is reduced and starting to get thick and syrupy. Stir in the fresh oregano and you are ready to serve.

To serve, place chicken cutlets on warm plates and top with the sauce.