Chicken Marsala Recipe
I also wanted to go more “Green” with my cookware and decided upon a new line from Cuisinart called GreenGourmet –Hard Anodized. They have a petroleum-free ceramic-based nonstick interior and an Eco-friendly riveted stick handle made from 70% recycled stainless steel, and it’s oven and broiler safe.
They key to this recipe is making a great sauce and starting with fresh ingredients and purchasing your poultry locally if possible. You will need a pan that can handle even browning and searing to give you the best-finished product, that’s why I recommend the GreenGourmet line.
- 1 oz
- minced shallots
- 2 sprig(s)
- thyme, leaves
- 1 small
- bay leaf
- 1/2 tsp
- black peppercorns, whole
- 8 oz
- dry red wine
- 32 oz
- 8 oz
- marsala wine
- salt to taste
- ground black pepper, as needed
- 4 oz
- butter, diced
- 7-8 ounce chicken breasts, trimmed with fat removed
- 2 tsp
- 1 tsp
- ground black pepper
- 3 oz
- flour (optional, but i tend to use it)
- 2 oz
- clarified butter
- 1/2 oz
- shallots, minced
- 6 oz
- white wine (dry is preferred)
- 24 oz
- marsala sauce
- 5 oz
- butter (optional - but adds a nice finishing touch)
MARSALA SAUCE - MAKES 32 FLUID OUNCES
How to Make Chicken Marsala Recipe
- 1In a saucepan, combine the shallots, thyme, bay leaf, peppercorns, and wine. Reduce by half over medium-high heat.
- 2Add the Demi-Glace and continue to simmer until the sauce has developed a good flavor and consistency. Add the Marsala and return to a simmer. Season with salt and pepper. Strain the sauce through a fine mesh strainer into a clean saucepan.
- 3Finish the sauce by swirling in the butter. The sauce is ready to serve now, or it may be rapidly cooled and refrigerated for later use.
Cooking the Chicken
- 5Pound each breast between sheets of layered plastic wrap to a thickness of ¼ inch. Blot dry and season with salt and pepper. Dredge in flour, if desired. (This is to remove any remaining moisture and assist in browning.)
- 6Heat butter or oil in a large sauté pan over medium-high heat until it is almost smoking. Sauté the chicken until it is cooked through at 165 degrees, about 2-3 minutes per side. Remove the chicken from the pan and keep warm while completing the sauce.
- 7Skim the fat off the surface of remaining liquid if breasts were not trimmed and add the shallots and Sauté until they are translucent, about 1 minute.
- 8De-glaze the pan with the wine; reduce until it is almost dry (au sec).
- 9Return the sauce to a simmer and adjust the seasoning with salt and pepper as needed. Swirl in the butter to finish the sauce, if desired.
- 10Serve immediately with the sauce