Chicken Marsala

When someone suggests having Chicken Marsala for dinner, many assume they’re in for an expensive, probably French, restaurant meal. That assumption is so wrong! First, Marsala is Italian, not French. Second, it’s been adapted into an expensive meal to make at home.

During the 19^th century, wealthy Sicilian families often employed French chefs. These chefs incorporated Marsala wine, produced exclusively around the city of Marsala, into traditional Italian scaloppine—thin, pan-fried cutlets—and French-style mushrooms. As Sicilians immigrated to America, where poultry was readily available, chicken Marsala was created and grew in popularity.

It’s a simple, hearty, and relatively quick meal to make. Enjoy!

Ingredients

¼ cup all-purpose flour

½ tsp. salt

½ tsp. dried oregano

¼ tsp. ground black pepper

4 Tbsp. butter

4 skinless, boneless chicken breast halves, pounded evenly and sliced

4 Tbsp. olive oil

1 cup sliced mushrooms

½ cup Marsala wine

¼ cup cooking sherry

Directions

1. In a shallow dish or bowl, whisk together the flour, salt, oregano, and pepper. Then coat the chicken pieces in the flour mixture.

2. In a large skillet, melt the butter in the oil over medium heat. Add the chicken to the pan and brown it lightly. Flip the chicken pieces, then add the mushrooms.

3. Pour in the wine and sherry. Cover the skillet and simmer the chicken for 10 minutes, turning once, until the juices run clear and the chicken is no longer pink.