CHICKEN MARSALA - Pollo al Marsala

In Italy you usually see Veal Marsala on the menu in restaurants.  Some people believe this recipe was originally created because Marsala wine (a fortified wine) was produced around the city of Marsala in Sicily.

This recipe is made with boneless chicken breasts and is prepared in under 45 minutes.  This is a classic Italian-American recipe.

2 small or medium size boneless chicken breasts halves

½ cup all-purpose flour

Salt and freshly ground black pepper

2 T peanut oil or avocado oil, for frying

8 oz cremini or white mushrooms, wiped clean, trimmed, and sliced

½ yellow onion, thinly sliced

1 clove garlic, pressed or minced

2 T unsalted butter

½ cup Marsala wine

¼ cup chicken broth or stock

Cut each chicken breast in half, lengthwise.

Cut each half in half, crosswise.  Now you have 4 cutlets.

Gently pound chicken between layers of plastic wrap to an even thickness.

Pour flour into a shallow bowl and generously season with salt and pepper.

Dredge chicken pieces in flour and place on a clean plate or platter.

In a large skillet, heat the oil over medium-high heat.

Fry the chicken for about 4 to 5 minutes on each side until golden brown.

Place chicken back on the plate or platter and set aside.

Add the mushrooms and onion to the skillet and cook for about 5 minutes.

Add the garlic and cook another minute.

Melt in the butter and stir to combine.

Add the wine and chicken broth.

Place the chicken back in the skillet, spoon some of the sauce over and cook another 4 to 5 minutes.

Serve with buttered noodles or roasted potatoes.

Serves 2

CLASSIC CHICKEN PICCATA

Chicken Piccata is on the menu in most Italian restaurants, and it is so easy to prepare at home. The recipe originated in Italy with veal. Serve this with Risotto or pasta and a green salad.

2 boneless, skinless chicken breasts

¾ cup all-purpose flour

2 T Parmigiana cheese
Salt and freshly ground black pepper

3 T olive oil or avocado oil

1 large shallot or small yellow onion, minced
2 cloves garlic, minced or pressed
½ cup dry white wine or dry vermouth
1 cup chicken stock or broth

Zest and juice of 1 lemon
2 T capers, drained
3 T unsalted butter, room temperature

Pinch (about 1/8 teaspoon) of granulated chicken bouillon 
2 T chopped Italian parsley, for garnish

1 lemon, cut into thin circles and cut in half, for garnish

Cut each chicken breast in half, through the middle, then through the thickness.  

You will have 4 pieces, per breast.

Remove any fat and discard.

Pound them between plastic wrap to even thickness.

In a shallow bowl, add the flour, Parmigiana cheese, and season generously with salt and pepper. 

Dredge chicken in the flour mixture and set aside on a platter or pizza pan. 

Heat the oil over medium-high heat in a large cast-iron skillet.
Add the chicken to the skillet and fry for about 4 minutes on each side, until golden. 
Transfer chicken to a platter or pizza pan and set aside.

Reduce heat to medium-low and cook the shallot for a couple of minutes.
Add the garlic and cook another minute.

Add the wine to deglaze the pan while stirring.

Pour in the chicken stock and simmer a couple of minutes.
Stir in the lemon juice and capers and simmer 3 to 4 minutes, to reduce slightly.
Remove skillet from heat and stir in the butter and allow to melt. 

Add the pinch of granulated chicken bouillon.

Place chicken back in skillet and simmer another minute to heat through.

Serve the chicken and sauce with a side of spaghetti or risotto, if desired.

Garnish with parsley and lemon slices and serve.

Serves 2 to 4