Chicken Marsala is a dish that I chose to include in the Sicily section of Cucina DiBella not because it's a traditional dish in Sicily, but because it could not be made without the amazing wine that is produced in the Marsala region of Sicily. Tucked into the northwestern coast of Sicily, Marsala is best known for its wine production. However, it is also a gorgeous coastal city with much to offer. The island of Mozia, located slightly north of Marsala, is a true testament to the history of Sicily. Here, you can see the remnants of ancient Pheonician settlements in the ruins that have been preserved and in the museum on the island. At the same time you can see grapes being harvested and experience a wine tasting on the island.
The ruins at Mozia
Sorry for the tangent...back to the Chicken Marsala. Though there are other ingredients that you can substitute for Marsala wine in this dish to achieve something similar, it is impossible to really replicate the taste without using real Marsala wine. If that is hard to find in your area, you could substitute sherry or even just use dry white wine and chicken broth. The dish won't be Chicken Marsala, but you can create something delicious nonetheless. The version of Chicken Marsala that I made uses wine, butter and chicken stock to create a delicious sauce. However, you can also add a little heavy cream to the sauce if you wish to make it even creamier and more decadent.
Adapted from The Italian Chef
4 boneless skinless chicken breasts
1/4 cup flour
4 tablespoons extra virgin olive oil
6 ounces mushrooms
1/2 cup Marsala wine
2 tablespoons butter
1/2 cup chicken broth
Juice from 1/2 a lemon
- Pound the chicken out to about 1/4 inch thickness. Season with salt, pepper and oregano.
- Put the flour on a plate. Dredge the chicken in the flour, shaking off any excess.
- Heat the olive oil in a large pan over medium high heat. Once the oil is hot, add the chicken. Cook for 2-3 minutes on each side, just until the chicken is golden brown. Remove the chicken from the pan and put on a plate. Cover to keep warm.
- Add the mushrooms to the pan. Cook until the mushrooms begin to brown, about 4 minutes.
- Add the Marsala wine to the pan. Scrape the bottom of the pan to release all of the brown bits - this is where much of the flavor is held.
- Add the butter, chicken broth, lemon juice, and some salt and pepper to the pan. Simmer until the mixture is reduced by half. This will take about 5 minutes.
- Return the chicken to the pan. Simmer another 10 minutes. Serve hot with pasta.
Ryan's rating of Chicken Marsala - 4.5.