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Cover: Mamma Mia!

12Jul 12

Chicken Marsala

Chicken Marsala

 

 

Once a year or so, I like to visit a vineyard and do a wine tour or tasting. It is always interesting the differences that each company uses in their wine production. There are a lot of decisions made throughout the process that changes the body and flavour of a wine, making each one really distinct. I wouldn’t say that I am a connoisseur, by any means. However, the more tastings you go to, the more you learn and can appreciate the difference between wines.

Many vineyards have gift shops to buy the wines you liked or other paraphernalia. I once saw a ceramic that tickled my fancy, and now it hangs in my kitchen. The slogan goes, “I love cooking with wine. Sometimes I even put it in the food.” In my household, this is most certainly true! This chicken marsala recipe is just one example of when I enjoy a glass of wine while cooking, and use just a bit in the process as well.

I use red wine here, but if you prefer white, try this chestnut spaghetti with chicken livers.

 

Chicken Marsala
Author: 
Recipe type: Main
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A great way to cook with wine
Ingredients
  • 2 chicken breasts
  • 150g flour
  • 2 tablespoons seasoning of choice
  • 8 tablespoons of olive oil
  • 200g mushrooms
  • 1 small yellow onion
  • 300ml chicken stock
  • 200ml marsala wine
  • 150g spaghetti
  • 1 pinch of parsley to garnish
Instructions
  1. Take your chicken breasts and wrap them in clingfilm. Pound them flat.
  2. In a shallow bowl, mix the flour and your seasoning of choice.
  3. Remove the clingfilm and dip the chicken into the flour until heavily coated on both sides.
  4. Heat up 4 tablespoons of the olive oil in a frying pan and brown the chicken for 3 minutes on each side.
  5. Remove the chicken and set aside on a plate, covering with aluminum foil.
  6. Heat up the remaining oil and sauté the onions and mushrooms for approximately 5 minutes.
  7. Add the marsala wine and let it reduce a bit.
  8. Next add in the chicken stock and start to stir. Wait a few minutes until you notice the sauce begin to thicken, and sprinkle in some salt and pepper to taste.
  9. Add the chicken breasts once again to the mixture.
  10. Cover the frying pan, and let it all simmer together for approximately 10 minutes.
  11. Whilst you have the chicken going, prepare the spaghetti according to the packet instructions.
  12. After the allotted time, remove the cover on the frying pan and check to see if the chicken is cooked throughout.
  13. If so, drain the spaghetti and divide it equally onto two plates.
  14. Scoop the chicken on top of the pasta, making sure to get lots of the sauce as well.
  15. Garnish with parsley and serve.

 

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One comment

  1. My friend just recently got married, and this was one of her entrees at the reception. Loved it!

    Reply

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About Gianluca Dievole

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About

Buon' giorno! Welcome to my Italian food blog. I am Italian, and proud of it! Italy has so much going for it: with one foot quite literally in the beautiful Mediterranean, my country’s climate and location give us an amazing cornucopia of ingredients, which is why our culture is steeped in a hearty romantic culinary tradition. My wife and I love our food, so all my recipes are designed for two. If you're cooking for an average sized modern family - perhaps not the traditional extended Italian family - just double the quantities.