Chicken Marsala comes from the Sicilian region of Marsala, famous for its fortified wine of the same name since the 18th century. Sicilian immigrants brought this technique of cooking with sweet wine to the United States, where it was adapted with breast and thigh. It is an icon of Sicilian-American cuisine that combines the Mediterranean wine tradition with classic stewing techniques.
Italian
Chicken Marsala
Sicilian chicken marsala with mushrooms, Marsala wine and silky butter sauce.
- Italy
- Main course
- High protein
- Low fat
- medium
15 min
Tiempo de Preparación
4
Servings
Nutrición por ración
- Calories 420 kcal
- Protein 36 g
- Fiber 1.5 g
- Carbohydrates 12 g
- Fat 22 g
- Sodium 620 mg
Story behind the dish
Preparation
Chicken Marsala is a preparation from Italy with medium difficulty. Set aside about 40 minutes in total (15 for mise en place and preparation, 25 for cooking). Follow the 7 phases in order: each step indicates what to do, what to observe and, when applicable, the time or level of fire.
Before you start
- Have ready: 4 boneless chicken thighs of 200 g.
- Have ready: 200 g of sliced mushrooms.
- Have ready: 150 ml of dry Marsala wine.
- Have ready: 200 ml of homemade chicken broth.
- Have ready: 2 tablespoons of wheat flour.
- Salt, oil and spices measured and within reach.
- Clean utensils, board and clear work surface.
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Season the thighs with salt and pepper and lightly flour them.
Season the thighs with salt and pepper and lightly flour them, shaking off any excess flour.
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Brown the chicken in a large frying pan with oil and a tablespoon of…
Brown the chicken in a large skillet with oil and a tablespoon of butter over medium-high heat, 4 minutes per side, set aside. Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later.
Look for a uniform golden color; The seal concentrates flavor and prevents it from releasing too much liquid later
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In the same pan
In the same pan, sauté the onion and garlic for 3 minutes, add the mushrooms and cook until they release their water and turn golden.
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Pouring Marsala wine
Pour in the Marsala wine, scrape the bottom of the pan and let it reduce by half for 2 minutes.
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Add the chicken broth and thyme.
Add the chicken broth and thyme, return the chicken and cook, covered, for 15 minutes over medium heat.
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Remove the chicken
Remove the chicken, reduce the sauce for 2 more minutes and assemble with the remaining butter off the heat.
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Serve the chicken bathed in marsala sauce with fresh chopped parsley.
Serve the chicken bathed in the marsala sauce with fresh chopped parsley.
Chef's tips
- Test for salt and doneness before serving; the last adjustment makes the difference.
- Use fresh and seasonal ingredients: the quality of the product is noticeable in the final result.
Variations
- Vegetarian version replacing the meat with sautéed mushrooms or cooked legumes.
- Vegan dairy-free version using plant-based cheese or cream alternatives.
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