Chicken Marsala with a Twist
Andy Anderson !
The twist to this recipe is that we’re going back to its roots. Nothing fancy, just what it was intended to be. The dish dates back to the 19th century, when it most likely originated with English families who lived in the western Sicily region, where Marsala wine is produced. Nothing fancy… just simple fare. Just like Aunt Josephine would have wanted it.
So, you ready… Let’s get into the kitchen.
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- 2 medium
- boneless, skinless chicken breasts
- flour, for dusting the chicken
- 2 Tbsp
- olive oil, extra virgin
- 3 Tbsp
- clarified butter, unsalted
- 8 oz
- mushrooms, sliced
- 1 medium
- shallot, finely chopped
- 2 c
- marsala wine, dry
- salt, kosher variety, to taste
- black pepper, freshly ground, to taste
8Chef’s Note: If you’re not using clarified butter, then wait until the foaming subsides before adding the chicken. Non-clarified butter contains water, and we want that to simmer off, before adding the chicken. Clarified butter does not contain any water, so you can add the chicken as soon as the butter melts into the oil.