Chicken Marsala most likely originated in Sicily, home of the dark colored, delicious tasting Marsala wine. To make traditional Chicken Marsala, chicken cutlets are breaded and browned in a sauté pan
with butter and kept in a warm oven. The pan drippings are combined with onions, mushrooms, spices and Marsala wine and cooked down to make a concentrated reduction the consistency of syrup. The syrup is then poured over the warm cutlets
to create a beautiful, pungent dish that smells as wonderful as it tastes. Chicken Marsala can be served with steamed carrots, Brussels sprouts or a green salad and garlic mashed potatoes, rice pilaf or fettuccine alfredo to make the
perfect meal.
Cooks both at home and in restaurants have taken many liberties with the traditional Chicken Marsala recipe. Adding lemon juice, heavy cream or half-and-half increases the flavor and ensures a smoother texture. Replacing flour with soy flour when coating
the chicken cutlet is a start toward a healthier dish. Some chefs top the final product with a generous layer of Mozzarella cheese for a great looking finished product that tastes scrumptious. There are many variations of Chicken Marsala, each one resulting
in a mouth-watering meal that is sure to please. |
