Wednesday, March 24, 2010

Chicken Marsala

chicken marsala 2

I think the only chicken marsala I've had was at Gypsy's, the old cheap Italian "fast" restaurant for college students near UC Berkeley. Gypsy's food is pretty good. Once in a while, I would come back just to get pesto chicken or their Bronx spaghetti and meatballs.

I never knew that chicken marsala would be easy. Forgive me for being a n00b but I used to confuse marsala (the wine) with masala (the spice mixture). Lame, right? Feel free to point at me and laugh. Those days are over, I have cooked with marsala wine and even took a swig of it (don't try it).


Here I used 3 chicken breasts sliced in half to feed two people for dinner and myself for lunch the next way. It's way easier to make a little for dinner and then save it for lunch. Right, back to the breasts...actually, let me take you away for a minute. The other times, I used boneless, skinless chicken thighs because I'm a thigh girl and it was excellent. This time I used boneless, skinless breasts because I happened to have breasts on hand. For the record, I will always use thighs from now on, breasts do not compare!

raw chicken breasts

Back to the breasts for sure now. Salt and pepper both sides of the breast pieces.

salt and pepper chicken breasts

Then take about 2 tablespoons of flour and pour that into a bowl. I used like 4 tablespoons which ended up being too much. What a waste of good flour! Press the breast pieces into the flour to coat it slightly.

chicken breast in flour

Shake the excess flour off.

chicken breast coated flour

Heat 2 tablespoons of olive oil in a pan and brown the chicken pieces on both sides. Do not worry about it cooking through because they will stew in the sauce later.

brown chicken breasts

Meanwhile, chop 1/2 of a large onion.

chopped onion

...and about 8 oz of mushrooms. You can use cremini or white button mushrooms. I chose to use 3 small portabello caps.

chopped mushrooms

Remove the browned chicken from pan, add in another 2 tablespoons of olive oil. Saute the onion until translucent and fragrant. Scrape off the bits of chicken leftover in the pan.

saute onion

Then add the mushrooms and saute until they are tender.

saute onion and mushroom

Sprinkle in about 1 teaspoon of flour. Stir to make sure that the flour doesn't burn. Add to that 1 cup of chicken broth. If you don't have chicken broth, you can use vegetable broth.

chicken stock plus saute onion and mushroom

Add the chicken and let that stew around for about 3 minutes. Pour in 3/4 cup of marsala wine. Stand there and smell the pot. You'll be happy. Imagine that you're the little pieces of mushrooms and you're just soaking up that wonderful wine flavor.

add marsala

You should be starting to cook your linguine right about now. Allow the chicken, wine, and stock mixture to simmer for about 15 minutes then throw in 1 cup of peas.

add peas

Let that cook for 2 minutes.

Add in 3/4 cup of heavy cream, stir, and let that simmer until the liquid is reduced to about 1.5 cups.

add cream

Pour on top of linguine and serve with a healthy does of ground pepper on top!

chicken marsala

Notes/ideas:
1. I like it that while I was cooking, there is still daylight outside.
2. Use thighs instead of breasts whenever it's possible.
3. Use a mallet to beat the hell out of your breasts if you have a mallet.
4. My friend had use madeira wine in lieu of marsala wine and she said it was still super good. Try that!
5. Make this for a fancy dine in date at your place and wow the hell out of your date. Maybe it will get you laid. Heh...or not...maybe it'll just make your date super clingy and expect you to cook for him/her all the time. Be warn and use this idea with care.

Concise recipe:

2 skinless and boneless chicken breasts - halves
1/2 medium onion - chopped
8 oz of mushrooms
flour
1 cup chicken broth
3/4 cup marsala wine
3/4 cup heavy cream
1 cup peas
olive oil
salt
pepper

Salt and pepper both sides of the breast pieces.
Then take about 2 tablespoons of flour and pour that into a bowl. Press the breast pieces into the flour to coat it slightly.
Shake the excess flour off.
Heat 2 tablespoons of olive oil in a pan and brown the chicken pieces on both sides. Do not worry about it cooking through because they will stew in the sauce later.
Meanwhile, chop 1/2 of a large onion and about 8 oz of mushrooms. You can use cremini or white button mushrooms.

Remove the browned chicken from pan, add in another 2 tablespoons of olive oil. Saute the onion until translucent and fragrant. Scrape off the bits of chicken leftover in the pan.
Then add the mushrooms and saute until they are tender.
Sprinkle in about 1 teaspoon of flour. Stir to make sure that the flour doesn't burn.
Add to that 1 cup of chicken broth. If you don't have chicken broth, you can use vegetable broth.
Add the chicken and let that stew around for about 3 minutes.
Pour in 3/4 cup of marsala wine.
Allow the chicken, wine, and stock mixture to simmer for about 15 minutes then throw in 1 cup of peas.
Let that cook for 2 minutes.
Add in 3/4 cup of heavy cream, stir, and let that simmer until the liquid is reduced to about 1.5 cups.
Pour on top of linguine and serve with a healthy does of ground pepper on top!

5 comments:

  1. :( where is the recipe? i want to make!

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  2. and yes, i know you listed the ingredients in your post, but i'm so lazy. concise list, chopping block, please!?

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  3. I really enjoy following your blog. I tried this recipe today, and it sorta reminds me of a home cooked meal, my dad would always make, Creamed Beef on Toast. Thanks! :)

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  4. .
    Miss Angie: Thank you for trying it out and I'm glad you did not disapproved. :D

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  5. I actually went back to Gypsy's JUST to get their chicken marsala, just fyi. Can you please make me some? :D

    ReplyDelete