This is my interpretation of chicken Marsala. Because I didn’t have Marsala wine, I used dry red wine instead. If you have marsala wine, then go with that. When preparing this dish, I used a technique called butterflying. What it does is portion the chicken evenly. You would need to use a fillet knife and slice halfway through the thickness of the chicken breast. Then you would open the chicken breast and lay it out like that. I also pounded the chicken cutlet. Pounding meat/poultry essentially tenderizes the meat. Wrap the chicken in plastic wrap. Using a pounder (aka mallet) you would them pound the chicken right in the center so that the meat spreads out. If you don’t have a pounder, you can use a hammer or the palm of your hands. This elegant restaurant quality chicken tastes gourmet but it is simple to make. This dish serves well with rice,pasta or green vegetables.
For this recipe, you will need:
- 4 chicken cutlets butterflied and pounded
- 1/2 teaspoon of salt
- 1/4 teaspoon of ground black pepper
- 1 teaspoon of dried thyme
- 1/4 cup of flour
- 1 cup of sliced mushrooms
- 1 onion chopped
- 1 1/2 cup of Marsala or dry red wine
- 1 cup of chicken broth
- 1 sprig of fresh parsley for garnish
In a shallow dish or bowl, mix together the flour, salt, pepper and thyme. Coat chicken pieces in flour mixture.Drizzle 2 tablespoons of olive oil in large skillet over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces. Remove chicken pieces from pan and drizzle with more olive oil. Add onions and mushrooms. Saute for 10 minutes. Place chicken back in the pan. Pour in wine and broth. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear. Serve over a plate of pasta or rice. Garnish with parsley sprig.
Yields 4 servings