Pollo Marsala | Chicken Marsala
Chicken Marsala is a popular Italian-American chicken dish made with Marsala wine and mushrooms. The name of the dish comes from one of the country’s most famous wines, Marsala, which is produced in Sicily, Italy. The taste profile of the wine is emphasized in this meal, giving it a deep and nutty richness. Even better, it comes together quickly, making it ideal for busy weeknights as well as weekend gatherings. I enjoy having a glass of Poggio Grande’s Scorbutico with this earthiness, savory recipe.
For a vegan/vegetarian version of this dish see my Sauteed Marsala Mushroom Recipe
See ingredients, directions and pairings.
Ingredients
4 Chicken Cutlets, pounded thinly, turkey and pork cutlet are delicious too!
1/2 cup All-Purpose Flour, or gluten free flour
Pinch of Paprika
1 cup of Mushrooms, cleaned, dried, and sliced. I use cremini or baby bella mushrooms.
1 Garlic Clove, minced
1 Shallot, minced
1/2 cup Marsala Wine
1 cup Chicken Broth
4 tbsp. EVOO
Pinch of Sea Salt, to taste
Fresh Cracked Black Pepper, to taste
Directions
Sprinkle both sides of chicken with sea salt and pepper, to taste.
Mix the flour and paprika together on a plate large enough to dredge the cutlet.
Dredge the chicken in flour on both sides. Shake off any excess flour.
Heat 2 tbsp. of EVOO in a saute pan over medium heat.
Add the cutlets and cook for about 3 minutes on each side or until browned.
Remove the chicken from the pan and set aside.
Add the remaining EVOO to the hot pan and tip in the garlic, mushrooms, and shallots. Saute’ for 5 minutes.
Pour in the Marsala wine and broth, then reduce heat to low.
Return the chicken to the pan, turning to coat well. Cover and cook for 2-3 minutes.
Serve immediately.
Additional Pairings
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