Chicken Marsala is a rich dish that has its roots from the island of Sicily, but has become quite popular in the United States for many years. One of its main ingredients is the Marsala wine, which also comes from Sicily.
This is the classic method of preparing Chicken Marsala. Essentially, the meat will be lightly friend first before we get to the Marsala reduction sauce.
Peel, wash, and finely chop the onion (or shallot). Also chop the sprigs of parsley and crush the garlic. Set these aside.
Wash and slice the mushrooms. Set aside.
Cooking the Chicken
Mix the flour with salt and pepper.
Then, slice the chicken into portions with a good kitchen knife, and tenderize each slice.
Next, dip each slice in the flour mixture.
In pan, put the extra virgin olive oil and fry each slice of breaded chicken breast for four to five minutes. Flip each piece to cook the other side. Cook until the chicken looks golden brown. Set aside.
Making the Marsala reduction sauce:
In the same saucepan, sauté the finely chopped onion, the crushed garlic clove, and the mushrooms.
After a minute or two, add the bay leaf and sauté until the onion looks golden.
Next, over medium heat, add the Marsala wine and let the flavor soak for a minute or two.
Finally, add the lightly fried chicken pieces on top of the sauce. Still over medium heat, let the meat soak up the flavor for 6 to 8 minutes. If you prefer a thicker sauce, you can sauté it a few minutes more. Take note that wine may evaporate quicker than other liquids, so be sure not to cook it too long.
Place chicken on a serving dish and garnish with chopped parsley.