Chicken Marsala dates back to the 19th century. It most likely originated with English families who lived in western Sicily, where Marsala wine is produced. In the Arispe house it dates back to about 2007, when my hubby and I started to really get into cooking. This is one of the first dishes we perfected and still love cooking today.
INGREDIENTS
- 2 tablespoons all-purpose flour
- Coarse salt and ground pepper
- 4 boneless, skinless chicken breast halves, (6 to 8 ounces each) or chicken tenders
- 1 tablespoon olive oil
- 10 ounces cremini mushrooms, trimmed and thinly sliced
- 1 shallot, minced
- 1 tablespoon finely chopped fresh sage, plus more for garnish
- 1/2 cup sweet Marsala wine
- 1/4 cup heavy cream
- 1 tablespoon butter
DIRECTIONS
STEP 1
Place flour in a shallow bowl; season generously with salt and pepper. Dredge each piece of chicken in flour, shaking off excess.
STEP 2
In a large skillet, heat oil over medium. Add chicken, and cook until golden on the outside and opaque throughout, 8 to 10 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm (reserve skillet).
STEP 3
Add mushrooms, shallot, sage, and 1/4 cup water to skillet; season with salt and pepper. Cook, tossing frequently, until mushrooms are tender, 3 to 5 minutes. Add wine and cream; simmer over medium-high until slightly thickened, 3 to 5 minutes. Remove from heat, and stir in butter; season with salt and pepper.
STEP 4
Top chicken with mushroom sauce, and garnish with sage.
Recipe from Martha Stewart.