Chicken Marsala is a popular Italian-American dish that has a rich and interesting history. Its origins can be traced back to the western region of Sicily, which is known for its flavorful cuisine.
Marsala, the fortified wine from the region of Sicily, is a key ingredient in this dish. It is named after the town of Marsala in Sicily, where the wine is produced. The wine itself has a long history, dating back to the late 18th century, when it was first exported.
The specific origins of Chicken Marsala as a dish in its modern form are a bit less clear. It gained popularity in the United States during the 20th century, particularly in Italian-American communities. The dish's rise to prominence can be attributed to Italian immigrants who brought their culinary traditions with them to the United States and adapted their recipes to local ingredients and tastes.
Today, Chicken Marsala is a widely recognized and beloved dish both in the United States and around the world. It typically consists of chicken cutlets that are coated and sautéed, then served with a sauce made from Marsala wine, mushrooms, and herbs. It has become a staple in many Italian restaurants and home kitchens, beloved for its combination of tender chicken, rich sauce, and the distinct flavor of Marsala wine.
Ingredients:
2 chicken breasts
1/2 cup flour
1 14 oz can low salt chicken broth
3/4 cup dry marsala wine
1 cup heavy creme
1/4 stick butter
Olive Oil
Salt
Pepper
1/2 shallot
3 cloves garlic
1 Tbsp fresh thyme
8 oz cremini mushrooms
Directions:
Slice chicken breasts horizontally
Rinse breasts with cold water, pat dry
Tenderize chicken breasts with a meat hammer
Wash and Slice mushrooms
Mince shallot and garlic
Season chicken breasts with salt and pepper, dredge in flour to completely cover
In deep frying pan, add 2 Tbsp olive oil and garlic - cook 5 minutes at medium heat
Add floured chicken breasts and cook about 4 minutes per side
Remove chicken breasts and in the same oil add shallots, mushrooms and butter
Cook mushrooms until brown
Add chicken broth and creme
Add minced thyme
Turn heat to medium, stir in 1 Tbsp flour and cook until thickened (about 15 minutes)
Add cooked chicken breasts and cook an additional 5 minutes per side
Serve immediately
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