Chicken marsala- sounds like masala but so much different
I love Chicken Marsala, it is flavorful not heavy and very easy to make. Another reason I like it is that it has mushrooms, and I love mushrooms.
I have always loved mushrooms. But when I ate Portabella mushrooms, I fell in love with them. I like the fact that it holds its shape even after cooking and does not melt away.
I feel that everyone should be like that, try to adapt to the situation without giving up your own. I feel very strongly about it since in India where I grew up, it is expected that when a woman gets married she forgets her past, her existence and gives herself to the new family, adapts to the new customs and mold herself to the liking of her husband and her in laws. I think it is not fair..not only because she has to make so many adjustments but that she can not be herself any more. Change of name, wearing symbols showing she is married, keeping fast for her husband…all are one sided adjustments that are expected of a woman and very rarely reciprocated.
I guess Women rights is is not the topic of this post, mushrooms are, so moving on…
In winter when the farmers market sort of shrinks, there are very few vegetables, a star like mushroom comes to the rescue. And a dish like ‘Chicken Marsala’ showcases the mushrooms very well.
I had watched a food network show where a chef ( I think it was Giada)made Chicken Marsala, I thought it is so easy and have been making it for a while now.
The recipe itself is very simple, very few ingredients and comes together very quickly. It also looks very fancy so makes a great candidate when you have company. It can be made ahead and kept warm.
For the chicken cutlets
2 Boneless skinless Organic Chicken breasts
1/2 cup all purpose flour
Salt & Pepper to taste
4 cups sliced crimini mushrooms
1/2 cup Sweet Marsala wine
1/2 cup organic chicken stock
3 oz prosciutto chopped in small pieces
2 tbsp unsalted butter
1/4 cup chopped Parsley
Slice the chicken in half horizontally, or cut like butterfly. Put in on a cutting board, cover with plastic and pound it with a mallet till it is nice thickness.
Season with salt & pepper.
Take flour in a wider bowl & season with salt & pepper generously.
Heat a skillet on medium heat.
Drench chicken in the flour mixture well. Shake off the excess flour.
Add olive oil to the skillet and add the flour covered chicken pieces.
Cook till it is nice and brown on both sides, about 4-5 mins on each side. If the chicken piece is thicker, it might take longer.
Remove and keep aside on a plate. Keep it covered so it stays warm.
In the same pan add the chopped prosciutto on medium heat. It will gives out some fat, after it browns.
Add the sliced mushrooms.
Cook the mushrooms until they are a bit softer. Season with some pepper.
Add the marsala and cook till the alcohol burns.
I like to flambe the mushrooms at this point. I think it adds a nice flavor to the mushrooms & helps burn the alcohol off.
Add the chicken stock and cook a few mins.
Add the chicken cutlets and heat through. Add butter and stir well.
Add chopped parsley.
I like to serve it with something like orzo, mashed potatoes.
I think these serve like a blank canvas, take on the flavors of the main dish, in this case the Chicken Marsala.