This is an Franco - Italian dish, which is named after the Marsala wine, in which the chicken cutlets are cooked. This dish is generally a very easy dish which includes, mushrooms and herbs and some recipes from Italy also adds up some cream to make a creamier version. But to me The simple Chicken breasts or cutlets cooked with Marsala Wine tastes much better. This Marsala wine is specially grown and processed in Marsala, in Sicily. In case you think you can't procure a bottle of Marsala, don't worry a bottle of Madeira, Port or Sherry would serve the purpose equally well. I personally cooked it with Port a couple of times and found not much difference in taste. So go ahead friends, cook something elegant over this weekend and give your spouse a real surprise.
Preparation Time : 5 minutes
Cooking Time : 25 minutes
Difficulty : Very Easy
Serves : 4
- 4 boneless Chicken Breast Halves, without skin
- 1/4 cup all-purpose Flour
- 1/2 teaspoon Salt
- 1/4 teaspoon Pepper
- 1/2 teaspoon Dried Leaf Basil
- 3 tablespoons Butter
- 3 tablespoons Olive Oil
- 120 grams fresh Mushrooms, sliced
- 1/2 cup Marsala Wine (alternately use Port)
Method :1) Pound chicken to 1/4" thickness between 2 sheets of plastic wrap.
2) Combine flour, salt, pepper, and basil in a dry big bowl; mix well.
3) Heat oil and butter in a heavy non-stick skillet over medium high heat.
4) Dredge chicken in seasoned flour mixture.
5) Cook chicken until lightly browned on first side, about 2 to 3 minutes.
6) Turn chicken and add mushrooms around the chicken pieces.
7) Cook about 2 minutes longer, until lightly browned; stir the mushrooms.
8) Add Marsala wine to pan.
9) Reduce heat to medium-low; cover and simmer 10 minutes. Check the chicken with fork if it is properly done.
10) Serve this easy chicken with hot cooked pasta, mashed potatoes, or rice.