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Jan 17, 2010

Chicken Marsala

Marsala wine is great to have on hand. Unlike regular whites or reds, marsala wine does not go bad in a few days and hence is great to stash away in a cupboard somewhere. This is a dish I go back to when I want a quick but classic meal — a real winner when there’s an exam the next day and food has to be ready fast!

While cooking, it is best to use unsalted butter as it gives better control over how salty the final dish will be. Store-bought stocks tend to already be quite salty and thus keeping salt from other sources low is essential. Of course, it salted butter is all you have, then try using a combination of 2/3 cup stock with 1/3 cup water. I did not have any parsley on hand so I used some scallions to brighten up the photo.

This recipe serves one. Increase the amounts accordingly if using more than 1 chicken breast and cook the chicken in batches if needed.

Click here for printable recipe
1 chicken breast
kosher salt and freshly cracked pepper
1 tablespoon olive oil
1/2 cup Marsala wine
1 cup chicken stock
1 tablespoon of cold, unsalted butter, cut into tablespoon-sized pieces
1/4 cup fresh parsley, chopped

Cut the chicken breast at an angle into 3 pieces. This will make the sizes of the pieces more uniform. Put a sheet of cling-wrap over the chicken and using a meat mallet or a heavy pan, pound the thicker part so that each piece is of a uniform thickness.

Now heat a pan on medium-high heat. While the pan heats up season the chicken pieces with salt and pepper on both sides. Using a paper towel pat any excess moisture off of the chicken. When the pan is hot, add the oil. Allow the oil to heat until shimmering. When the oil is hot, add the chicken. Turn the heat down to medium and allow the chicken to sear without disturbing for about 4 minutes or until the chicken gets a nice golden colour. Check to see if the chicken is golden.

Now flip the chicken. Turn the heat to medium-high for a a minute before turning the heat back to medium. When golden transfer the pieces of chicken to a plate.

Add the marsala wine and using a spatula scrape off any browned bits in the pan. Let the wine reduce until it is thick and syrupy. Now add the chicken stock and any juices released from the chicken. Reduce until is almost reaches the consistency of a sauce. Taste, and adjust seasonings if needed.

When the stock has reduced enough add a tablespoon of cold butter and whisk with a spatula or a whisk to emulsify. The butter gives the sauce a nice sheen.

Return the chicken to the pan. add the chopped parsley and coat the chicken in the sauce. Heat for half a minute and then serve.


2 Responses to “Chicken Marsala”

  1. 1

    cialis online — April 28, 2012 @ 9:52 am

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    • Swati replied: — May 11th, 2012 @ 10:23 pm

      I started the blog during my Masters… I think in the year 2008… as a way to keep a track of recipes we liked and so that my mother would believe that I actually could cook. She is in India and when I came to the US, I could barely make instant noodles. This blog is my hobby and a journey.

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