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
• Ground up parsley or parsley flakes.

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. I'm only using one chicken breast while I took the pictures but you can do two without having to change anything in the recipe at all.

• 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. Keep the mixture don't throw it out.

• 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.

• Add the 1 and 1/2 Tablespoons Red Wine Vinegar.

• Add the 1/2 Tablespoon of Lemon.

• Add the 1 Tablespoon Worcestershire Sauce.

• Add the 1/2 Tablespoon Sugar.

• Add salt and pepper to taste and mix it up real well. Now you're going to have to let this reduce for a few minutes. If you don't let it reduce it you will notice the alcohol taste in the meal and it's disgusting.

• After you have let the marsala reduce and a splash of whipping cream, no more than a tablespoon at most.

• Once the mixture is heated up real well and reduced you are going to add the chicken breast back in and let them simmer for about a minute on each side in the mixture. This will let them absorb the flavor. Once that's done take them out and place them on a plate.

• Now we need to thicken up the sauce a little bit. Remember that mixture I told you to keep? Sprinkle about a tablespoon or two of it and mix it into the mixture so it will thicken a tiny bit.

• Drop the noodles that you strained into the mixture and mix it under high heat for a couple minutes to heat them up real well.

• If you notice I'm cooking in a wok. I cheat. I cook a lot of things in a wok so I don't mix it when I can toss it!

• Once the mixture has heated up it will also be a little thicker and you want to make sure the noodles are coated real well before you take them out. They should look like this:

• Toss the now finished noodles onto the plate with the chicken. It looks good, but it's kind of bland. It needs a little color.

• Take the crushed up parsly or you can use flakes. It's not going to make a difference if you use the flakes, but some people are just stuck up. It's a garnish more than anything. It adds a little color to a very neutral colored dish. It just looks better and more appetizing.