Chicken Marsala
Lalush by Iris
Jun 27, 2020
Published On
It would be nice if we could visit Sicily this summer, especially one of the beautiful beach towns of Marsala. Stroll around town, spend time at the beaches, and visit one of the many wineries that make fine wines, including Marcela wine. In the evening, it would be nice to sit in some tiny romantic Sicilian restaurant overlooking the Mediterranean and order the popular and most recommended dish: Scallopini, a veal dish cooked in Marsala wine. This dish immigrated with the Italians to America and is now known as Chicken Marsala. A thin juicy chicken breast cooked in a thick, rich, and flavorful Marsala wine mushroom sauce. We won't be visiting Sicily this summer, but we can certainly imagine it with such a wonderful and easy Chicken Marsala dish.
Iris’s Tip
Ingredients
Ingredients for the chicken:
6 chicken breasts
1/2 cup of all-purpose flour or gluten-free flour or matza meal
1 teaspoon of salt
1 teaspoon of garlic powder
1/2 teaspoon of black pepper
2 tablespoons of oil (canola or olive)
Ingredients for the sauce:
2 tablespoons of oil (canola or olive)
1 diced onion
8 oz or 250 grams of portobello mushrooms, washed and sliced
6 minced garlic cloves
3/4 cup Marsala cooking wine
1 cup of water
1 tablespoon of chicken soup seasoning mix
1 tablespoon of corn starch/matza meal
2 tablespoons of chopped parsley
226 grams non dairy whipping cream or coconut milk
Season with salt, black pepper, white pepper and a pinch of nutmeg
Directions
Butterfly the chicken breast; slice the chicken breast horizontally, dividing it in half.
Mix the flour, salt, pepper, and garlic powder in a shallow bowl. Dredge the chicken breast in the flour mixture, shaking off the excess flour.
Heat the oil in the saucepan/skillet over medium heat. Fry the chicken breast until golden brown on both sides. Transfer the chicken breasts onto a dish until all the chicken breasts are done.
To the same pan/skillet add oil and fry the onion until golden; add the garlic and mushrooms.
In a small bowl mix the water and cornstarch until dissolved; pour the mixture into the saucepan along with the Marsala cooking wine and non-dairy cream.
Season to taste with 1 tablespoon of chicken soup seasoning mix, salt, black pepper, white pepper, and a pinch of nutmeg.
You can either finish the cooking in your saucepan by adding the chicken breast, closing the lid and cooking it for 30 minutes, or arrange the chicken breasts that you've fried in a baking dish; pour the sauce over the chicken breast, cover with foil and bake in a 400 degrees Fahrenheit/ 200 degrees celsius it in the oven for 30 minutes.
Sprinkle with parsley; serve.