Chicken Marsala is one of those classic Italian dishes that you see on restaurant menus everywhere but probably rarely attempt making on your own at home. It’s a fail-safe item to order, thanks to that reliably delicious sweet and savory mushroom sauce. So why not make it a fail-safe dinner in your own kitchen? It is, after all, nothing more than some chicken breasts cooked in a quick pan sauce… It’s easy enough that a cook of any level can handle it and it’s on the table in just about thirty minutes. It may be a classic, but it’s a quick one, and it makes for the perfect restaurant-quality weeknight meal.
Chicken Marsala is all about the sauce, which should be velvety and have the perfect balance of sweet and savory flavors. We have a few tricks up our sleeve for the velvety texture (more on that in a minute), but the sweetness mostly comes from the Marsala wine. You can find a good quality Marsala wine for around five dollars, so there’s just no reason to resort to using ‘Marsala cooking wine’ which has other additions like salt and will only mess with the balance of your sauce. A squeeze of lemon is all you need at the end to bring the sweet and savory notes into harmony, but white wine vinegar or sherry vinegar work just fine too.
Now, for the velvety texture. There are a few ingredients in this recipe that help to create that silky mouthfeel. The first is flour. When you coat the chicken breasts in flour, it not only thickens the sauce, but also ensures that there are lots of flavorful brown bits to scrape up and flavor it. The second is butter, which is whisked in at the end and creates an emulsion so that the sauce is nearly creamy. The third, which is a little bit of a cooking trick, is to dissolve a packet of unflavored gelatin in your chicken stock. This adds collagen to stock that isn’t homemade and is a great tip to add body to many kinds of sauces.
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