Chicken Marsala
Chicken Marsala emerged from Italian-American restaurant kitchens in the early-to-mid 20th century, adapting the Sicilian fortified wine into a dish that became a staple of American-Italian dining.
Pan-fried chicken breast served in a rich, glossy sauce of Marsala wine and mushrooms — an Italian-American restaurant classic loved for its deep, savoury-sweet flavour.
Ingredients
Method
Dust the chicken in flour and pan-fry until golden on both sides, then set aside.
In the same pan, sauté mushrooms until browned.
Pour in Marsala wine and stock, scraping up any browned bits, and simmer to reduce slightly.
Return the chicken to the pan, add butter, and simmer a few minutes until the sauce is glossy and the chicken cooked through.
Scraping up the browned bits left in the pan after searing the chicken adds significant depth to the finished sauce.
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