Tuesday, April 10, 2012

Chicken Marsala

I like Chicken Marsala but I don’t really recall when I first had this dish. When I first heard of it, the name to me sounded like an Indian dish as I mistakenly thought ‘Marsala’ as Indian Spices ‘Masala’. Later I found that it has nothing to do with Indian cuisine or has any spices in it but I was still interested to try it out. I found this Emeril’s recipe which has really good reviews so decided to give it a try. It is really tasty and easy to prepare. I also like the fact that he uses his spice blend to flavor the chicken. It is a mild dish and for mushroom lovers you can’t go wrong with this dish.

I did few changes according to ingredients I have on hand and increased the amount of mushrooms and liquid. I also left out salt in ‘Essence’ seasoning so that I can use as much or as little as I want without having to worry about saltiness; and season salt according to my taste while cooking. For wine, I’m using Sweet Marsala Wine because I like the sweetness it brings to the dish.

Chicken Marsala

Serves: 4
Preparation Time: 20 minutes
Cooking Time: 30 minutes

2 (6 to 8-ounce) Boneless Skinless Chicken Breasts – split in half horizontally and pounded thin
2 tablespoon Essence (recipe follows)
1/2 cup All Purpose Flour
1 tablespoon Olive Oil
2 tablespoons Butter
1 1/2 pounds Assorted Mushrooms (Cremini, Oyster, Shiitake, King Trumpet) – thinly sliced
2 cloves Garlic – crushed or finely chopped
1 1/2 cups Sweet Marsala Wine
1 1/2 cups Chicken Stock
Salt and Pepper to taste
1 tablespoon fresh Parsley – finely chopped

  1. Sprinkle 1 tbsp of Essence and salt to taste, evenly over both sides of chicken pieces.
  2. In a shallow dish, combine remaining Essence, flour, a big pinch of salt and mix well. Dredge chicken in flour mixture and shake to remove excess flour.
  3. Heat a large skillet with oil over medium high heat until hot. Add 1 tbsp of butter and cook chicken pieces until golden brown on both sides for about 3 minutes per side. Transfer to a plate and keep aside.
  4. Add remaining 1 tbsp of butter to the pan and cook the mushrooms stirring frequently. Once mushrooms have given off their liquid and start to brown around the edges, add garlic and cook for about a minute more.
  5. Add Marsala wine, bring to a boil and cook for few minutes until the liquid is reduced by half.
  6. Add chicken stock and continue cooking for few more minutes until the sauce has slightly thicken.
  7. Add chicken, reduce heat to medium, cover and cook for 5 to 10 minutes until chicken is cooked through and the sauce has thickened to your desired consistency.
  8. Add salt and pepper to taste and stir. Garnish with parsley and serve over pasta.
2 1/2 tablespoons Smoked Paprika
2 tablespoons Garlic Powder
1 tablespoon Black Pepper
1 tablespoon Onion Powder
1 tablespoon Cayenne Pepper or any Red Chili Powder
1 tablespoon Dried Leaf Oregano
1 tablespoon Dried Thyme

  1. Combine all ingredients thoroughly and store in an airtight jar or container.
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