Barry's International Kitchen

August 22, 2009

Chicken Marsala

I am a relative new comer to Chicken Marsala, I first had it on a business trip to Santa Clara County California about 1993.  I thought it was a great dish and set out to make my own, of course.

It didn't take me very long to get the sauce down but the chicken was another story.  My sauce was as good or better than what I was finding in restaurants but restaurant chicken was more flavorful and tender where mine was rubber and lost all it crispness while cooking in the sauce.   One thing I did learn is most restaurants brine their chicken and I didn't want to do that so I had to figure out a different way. 

After a lot of years of messing with this I finally came up with something that works quite well.  I split and pound the chicken to 1/4" thickness and marinate the chicken in Marsala for several hours or over night.  This did two things, it tenderized the meat and also infused the entire chicken with Marsala flavor.  But it would still get soggy in the sauce when cooked the 10 minutes needed for the sauce.  Where the meat was now flavored all the way through and had a nice crisp crust it wasn't necessary to cook it with the sauce, just keep it warm for 10 minutes while the sauce cooked.  This process yield the best Chicken Marsala I have had, rivals the best restaurants.

We like to have this with noodles, most of the sauce on the noodle but some on the chicken as well.

Preparing Chicken

Split two chicken breast and pound to 1/4" thickness

Small amount of flour less than 1/4 cup

1/2 tsp salt

Oregano will explain

Olive oil and butter for cooking chicken

Heat to medium high heat a pan either large enough or do in two batches

add 4 tbsp butter and 4 tbsp Olive oil(this will be maintained for the sauce not as much as it sounds)

I use a large storage baggie and I try to use as little flour needed to coat the chicken, add a lot of Oregano it gets lost and it is hard to get the oregano flavor to come through, I often times put the oregano in first and then add flour so I can still see the oregano, add 1/2 tsp Sea Salt, 1/4 tsp of fresh ground pepper.

Cook chicken until browned about 2 minutes a side or 3 minutes on one side and 2 on the other, make sure it is cooked through, you dont' want raw chicken a little longer will only make it more crisp.

store in 200 degree oven to keep warm while the sauce is prepared.

Making Sauce

1 - 1/2 cups of sliced mushrooms

1/2 to 1 cup of Marsala (I go more with the whole cup)

1/4 Sherry (I generally don't use the sherry but use more Marsala but you do what you like)

1/4 cup of cream(hvy, light or even half and half will work)

1 tbsp cornstarch, mixed thoroughly with 1 tbsp of water

Retain all the oil and butter in the skillet

Add mushrooms and cook for 2 or 3 minutes

Add Marsala and sherry if being used

Cook for 10 minutes covered

Turn off burner and add cream and corn starch and stir very well, sauce will thicken a bit

Plate chicken, add noodles if you so choose and then add sauce to the dish.

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