Cooking chicken has always been a quick job that every woman loves. I’ve been posting various chicken recipes from different countries, so that every working woman can find a variety to quickly cook for her family. Chicken marsala was one of those delicious Italian dishes, but in this topic I’m providing a classic chicken marsala recipe without vegetables, to turn your quick lunch into a real Italian experience.
– 400 gm of thin chicken cutlets
– 1 cup of marsala wine
– 1 ½ cup of sliced mushrooms
– A suitable amount of all purpose flour
– Clarified butter
– 2 cups of chicken stock or 1 broth cube
– ½ cup of chopped shallots “optional”
– Chopped chives or parsley for garnish
– ½ tsp of salt
– ¼ tsp of cayenne
– ¼ tsp of paprika
– ¼ tsp of black pepper
– ½ tsp of onion powder
– ¼ tsp of garlic powder
– 1 tsp of dried thyme
– 1 tsp of dried oregano
– Combine the seasoning ingredients in a small bowl and set aside.
– Use a meat mallet to tenderize the chicken breasts, if needed.
– In a glass bowl, put the chicken cutlets, sprinkle the seasoning and rub the cutlets with your hands to flavor them.
– Use a small amount of flour to cover each cutlet until you’re done without excessive waste.
– In a skillet, put enough amount of butter and fry the cutlets on both sides, on medium heat, until they are fully browned.
– Put the cutlets in a plate and use the same skillet to fry the onions and mushrooms until they give out all their juices. Add more butter if needed.
– Add the marsala wine and chicken broth and boil the mixture on high heat until it is reduced to 1 ½ cup then add the chicken.
– Cook on low heat for 15 ~ 20 minutes.
– Add some cooking cream if you desire, and garnish with chopped herbs.