She Strengthens

Uncovering the Flavors of Italy: Chicken Marsala

A Taste of History

Chicken Marsala, a dish with roots in 19th-century Sicily, has evolved into a beloved Italian-American classic. This mouthwatering recipe combines the richness of Marsala wine with the tender flavor of chicken, creating a truly unforgettable culinary experience.

The Perfect Blend of Ingredients

To create this dish, you’ll need:

• 2/3 cup all-purpose flour
• Kosher salt and freshly ground black pepper
• 4 skinless, boneless chicken breasts (about 1 1/2 pounds)
• 1/4 cup olive oil
• 4 ounces thinly sliced prosciutto
• 8 ounces cremini mushrooms
• 1/2 cup Marsala wine
• 1/2 cup chicken broth
• 2 tablespoons unsalted butter
• 1/4 cup flat-leaf parsley leaves

Preparation is Key

Begin by preparing the chicken. Place the flour in a shallow dish, season with salt and pepper, and set aside. Pat the chicken dry with paper towels and cut each breast in half to yield 8 cutlets. Pound each piece to an even 1/4-inch thickness, then season both sides with salt and pepper.

Cooking the Chicken

Heat the olive oil in a large frying pan over medium heat until shimmering. Dredge 2 pieces of chicken in the seasoned flour, shaking off any excess. Cook until light golden brown around the edges and cooked through, about 3 to 4 minutes per side. Repeat with the remaining chicken.

Creating the Marsala Sauce

Pour all but 1 tablespoon of oil from the pan, then add the prosciutto. Sauté for 1 minute to render out some of the fat. Add the mushrooms and sauté until nicely browned and most of their moisture has evaporated, about 5 minutes. Season with salt and pepper.

The Finishing Touches

Add the Marsala wine, scraping up any browned bits from the bottom of the pan. Add the chicken broth, increase the heat to medium-high, and bring the mixture to a simmer. Cook until reduced and starting to thicken, about 3 to 4 minutes. Whisk in the butter, and the sauce should thicken slightly. Taste, seasoning with additional salt and pepper if needed.

Serving with Flair

Serve the Chicken Marsala immediately, pouring the sauce over the chicken cutlets and sprinkling with parsley. This dish is sure to impress your family and friends with its rich flavors and tender texture.