Chicken Marsala

Petti di Pollo al Marsala



Hi there friends! Today I have a really special recipe to share with you. This chicken marsala is a treat. The flavors are full and sophisticated, but not overbearing in any way, and would be wonderful with a side of mashed potatoes. I'd like to be able to impress you with my cooking skills and tell you I slaved over a hot stove all day to create this, but as you'll see it just isn't so! This recipe is so easy it should be a sin for it to taste so good. You have to realize that by posting this recipe my secret is out. See the hardships I am willing to endure just to bring you a great recipe? I know, I should be sainted.

Ok, moving right along now.



Starring:




flour

butter

chicken breasts

fresh sage

Marsala

salt

Those of you who are very observant will realize that in the photo above, is olive oil. I am a creature of habit and I find it hard to believe that there are some recipes that don't include olive oil. So there it is, and no I didn't actually end up using any, but when you see the butter, you will understand why.



This recipe was all in Italian with precise measurements. It was something like four chicken breasts and 50 grams of butter et cetera. We're just going to toss that idea right out. You see, I had six chicken breasts and not only did I not want to mess around with the precise measurements increased by a third, it was not necessary! I'm not trying to be a contrary butthead, and not follow the recipe I just... oh you'll have to see for yourself.



First we flour the chicken breast,





pressing firmly to make the flour stick well,





then turning the breast over and dredging it through the flour and continuing to coat well.





Once all the chicken is floured,





we add butter to the heated pan. No sirree, we aren't a scared of a little butter.





Then we add the glorious fresh sage. I love the smell of butter and sage. Don't you?





Now we add the chicken.





Luckily the chicken all fit in the pan, and we cook it on medium heat.





We wait for the chicken to become golden brown before flipping it.





We wait some more until the other side is golden brown too, and then we check for done-ness by inserting a knife into a thick meaty part and seeing if the juices run clear. If they do, the breasts are done and it is time to add the magic, I mean the Marsala!




 I added about a cup of Marsala for six chicken breasts, perhaps a little more than the precise measurement increased by a third, but we aren't paying attention to that anyway! We are just going with the flow, and we don't mind if our chicken is a little drunk.



Next we occasionally turn the chicken until the Marsala is evaporated. A gorgeous glaze is developing! As soon as the Marsala has evaporated we add about a quarter teaspoon of salt, more if you like it.



And voilà it is done!





Now, if you ask me that was super simple, and yet the flavor, oh the flavor is exquisite! But don't just take my word for it, try it and then let me know what you think!