Chicken Marsala

Work not complete. Submitted by Jpfan01

I love Chicken Marsala. I had it a couple times at a local Italian restaurant and decided I could do it myself. The only thing I was never really fond of in the recipe was how thick and syrup like the sauce was. My recipe isn't that way, but I added a section at the end to show you how to achieve that result if you really want it. To each their own. Either way this is a recipe I was surprised was not on GWS yet so I figured I would share my version.

Ingredients

Chicken breast
1/2 Cup Sherry
1/3 cup Sliced/Chopped Onions
3/4 Cup Marsala
2 Tablespoons Garlic Powder
2-3 Cloves of Garlic diced.
1/2 teaspoon of Salt (Salt to your taste though.)
1-2 Tablespoons of Pepper (Again to your taste.)
1 and 1/2 Tablespoons Red Wine Vinegar
1/2 Tablespoon Lemon
1 Tablespoon Worcestershire Sauce.
2 tablespoons of Butter.
1/2 Tablespoon Sugar
Splash of Whipping Cream

Method

Ok First thing. THAW THE CHICKEN. Let it thaw while you do everything else or you will be really annoyed waiting for it to thaw. Just toss the breast in a big steel bowl and let it sit.

Take some oil and throw it in your pan with 1 tablespoon of butter, the diced up garlic cloves, and heat it up so it's sizzling.

Next we need to make the mixture were going to coat the chicken with. Mix the garlic powder, flour, and pepper together into a mixture like so:

This would also be a good time to throw the penne into the boiling water as well. 12 ounces is more than enough noodles for two very full plates.

After dipping the chicken into the powder and coating it well throw it into the pan with the oil and butter.

You want to brown both sides lightly. Depending on the thickness the times may very but if the slices are 1/2-1 inch thick 4-5 minutes on each side should be enough to brown both sides and cook the chicken through thoroughly. After they are cooked set them aside on a paper towel or on a plate.

You don't want to clean the pan out though. You want to leave all the browned pieces of butter, oil, mixture, and garlic in the pan.

At this point the penne noodles should also be about done. I cook mine Al Dente, so they are firm but not hard. It takes a little practice to get the texture just right.

Pour the 1/2 cup of sherry into the pan with the browned left overs. Also add the chopped onions.

Pour 3/4 cup of the Marsala Wine into the pan as well. I use generic Marsala wine. If you want to go buy fancy stuff be my guest. I don't think it's necessary to buy super fancy stuff for a recipe to turn out well.