Chicken Marsala

This is one of those dishes I make regularly, and most of the time I have everything on hand to make it without going to the store.  It’s quick and easy if you get your ingredients ready to go before you begin.  Be sure to cut or pound the chicken thin for quick, even cooking.  I made the mistake of buying cooking Marsala- not the best.  Real Marsala is not too expensive and can be found in the wine section of the grocery store. Serves 4

  • 3 boneless, skinless chicken breasts
  • salt and pepper
  • 1 T. olive oil
  • 1/2 C. Marsala – or substitute dry sherry
  • 2 T. capers, drained
  • 1 T. butter
  • 2-3 T. flour
  • 1 1/2 C. chicken broth, warmed
  • chopped fresh parsley

Slice each chicken breast into three or four thin cutlets.  Pound them to an even thickness if necessary.  Season liberally with salt and pepper on each side.  Heat the olive oil in a large skillet on medium-high heat.  Quickly cook the chicken cutlets in batches until browned- about two minutes per side.  Remove the chicken to a plate and tent with foil.  Immediately pour in the Marsala and let it bubble up for a minute or so while you scrape up all the brown bits (I learned from Mario that the brown bits are called, “fond”).  Reduce the heat to medium and add the butter.  When the butter melts, sprinkle in the flour and quickly whisk the mixture to a smooth, thick consistency.  Pour in the chicken broth slowly, whisking constantly.  The sauce will begin to thicken as it comes up to a boil.  Let the sauce simmer for a minute or two until it has the consistency of gravy.  Return the chicken back to the pan and toss in the sauce.  Place the chicken on a heated platter, pour the sauce over the top, and sprinkle with fresh parsley.

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me unless otherwise noted. My motto is, if I can do it, you can do it!
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