All in all, the amount of time the chicken spends in the pan is 5 to 6 minutes. Cook the breasts, in batches if necessary- don’t overcrowd the pan, until beautiful and golden brown on the first side.įlip the breasts, cook for an additional 1 to 2 minutes, remove and set aside. Just be sure to heat it over medium-high heat, get a good swirl of olive oil and butter in the pan (the butter will help with the browning and the olive oil will prevent the butter from burning). I love using cast iron at home, but you can use any sauté pan that you like. Now it’s time to brown your chicken breasts. To make this gluten free, swap the wheat flour for rice flour or potato starch. Season the chicken with salt and pepper, and dredge the breasts through all-purpose flour, shaking off any excess. They don’t need to be paper thin, just even in thickness. It's such a tender cut of meat that can tear easily, so just zero in on the thickest part of the breast and work in a circular motion, not straight up and down. Use the flat side (not the spiky side) of a meat mallet or a rolling pin to gently pound the breasts.ĭid you notice I used the word gently? Don’t take your aggressions out on the poor chicken. I sandwich my chicken between two pieces of parchment paper, but you can use plastic wrap or even place your chicken breasts in a resealable bag. The first step in the recipe is to pound your chicken breasts to a uniform thickness, or purchase chicken cutlets if you would like to skip this step. Ironically, I used sweet Marsala for this dish… if you read my blog last month, then you know I made some very adulty Tiramisu Cupcakes that called for sweet Marsala, so that’s the type I had on hand, and it was delicious! Not once did I think “Gee… I wish I had made this with dry Marsala”. Should you use sweet or dry Marsala in your Chicken Marsala recipe? It doesn’t make a huge difference, and either option will produce delicious results, but I would go for dry because the sweet Marsala has a bit too much sugar for such a savory dish. If added after fermentation, the wine will be dry. If the spirit is added before fermentation is complete, the wine will be sweeter. Fortified wines can be labeled as sweet or dry, which all depends on when the winemaker adds the spirit. you guessed it… Marsala!įortified wines, such as Port, Sherry, Madeira, Vermouth and Marsala are wines that have been fortified with a distilled spirit to increase the alcohol content and help to preserve it. Marsala is a coastal town in Sicily and is known for its history, and its delicious fortified wine called…. The ingredient that makes this recipe so identifiable and delicious is the Marsala wine that’s used to prepare the sauce. The dish is comprised of lightly breaded and browned chicken cutlets in a rich and savory mushroom sauce. Not only is it an approachable recipe to make at home, I consider it to be a quick and easy weeknight meal. Chicken Marsala is one of those special dishes that seems only possible to enjoy in a restaurant prepared by a chef, but that’s definitely not the case.
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