The true story behind the classic Italian dish Chicken Masala comes from the second word in the name. If you have done some classic Italian cuisine, I’m sure you’ve heard the word Masala before, since it usually accompanies the word wine. But Marsala wine is not just any old wine. It is a fortified wine with a higher percentage of alcohol, such as a port or sherry, and with a unique flavor that nothing else can imitate.
It is delicious and it is highly recommended to have a drink of this while you are cooking. And because it concentrates more it is also lovely, which makes it a popular addition to many Italian desserts such as tiramisu and zabaglione. If you like traditional Italian food, you should definitely always keep in your cupboard. But let’s go back to the reason we are all here. If you are looking for a quick and easy idea for dinner, this should be in your recipe arsenal. Thin, softened chicken chops that lightly floured and then fried. The best part, however, comes when you deglaze the pan with the Masala wine since it reduces, it becomes a lovely syrup mixture. Add some mushrooms and shallots, let the flavors melt and finish with fresh parsley.
Few things taste so good for being so easy to prepare.
Best chicken Marsala recipe Ingredients
2 Chicken breast pounded until ¼ ”thick
⅓ cup plus 1 tbsp. flour
5 tbsp olive oil
5 tbsp unsalted butter
8 oz. white button mushrooms
2 tbsp minced shallots
1 clove garlic, minced
⅓ cup dry Marsala wine
⅓ cup chicken stock
1 tbsp finely chopped parsley, for garnish
Salt and pepper to taste
1. Season chicken with salt and pepper and dredge in ⅓ cup flour. Heat 2 tbsp. Oil and 1 tbsp. Transfer to a plate, and set aside. Add 2 tbsp. Oil and 1 tbsp. butter, and then add mushrooms; cook until golden brown, about 5 minutes. Transfer to plate with chicken and set aside.