Sicilian Chicken Marsala Recipe

Today, we’re bringing the warmth of Sicilian cuisine to your kitchen with a timeless recipe – Chicken Marsala. This dish features tender chicken breasts cooked in a rich and flavorful sauce made with Marsala wine, earthy mushrooms, and fresh herbs.

Here are the ingredients you’ll need to recreate this delicious meal:

Ingredients (2 people):

Chicken Breasts: 2 boneless, skinless chicken breasts (approximately 150g each). Pound them thin for even cooking and season generously with freshly ground black pepper.

Mushrooms: 250g of mushrooms, cleaned and sliced.

Garlic: 4 cloves of garlic. Finely dice 2 cloves for a fragrant base and gently crush the remaining clove for a touch of garlicky flavour.

Dry Marsala Wine: 80ml of dry Marsala wine. This key ingredient adds a unique depth of flavour. Look for a Marsala labelled “fine” or “secco” for a drier style. If you cannot get hold of Marsala wine, use dry white wine with a splash of brandy (75% wine/25% brandy).

Chicken Stock: 200ml of chicken stock. This forms the base of the flavorful sauce.

Red Onion: 1 small onion; red onion offer a subtle sweetness that complements the other ingredients beautifully.

Fresh Thyme: A few sprigs of fresh thyme. Remove the leaves and chop them for a fragrant touch.

Chopped Parsley: 2 tablespoons of chopped parsley. This fresh herb adds a vibrant finish to the dish.

Butter: 1 tablespoon of butter. This adds richness and helps achieve a beautiful golden brown sear on the chicken.

All-Purpose Flour: Seasoned with salt and black pepper, enough to create a light coating for the chicken.

Olive Oil: Enough olive oil to coat your pans and sauté the ingredients to perfection.

Here’s a step-by-step guide to cooking delicious Chicken Marsala:

Begin by heating a medium amount of olive oil in a frying pan over medium heat. Add the finely diced onion and 2 cloves of garlic. Sauté for about a minute, stirring occasionally, until fragrant and softened.

Next, add the sliced mushrooms to the pan along with a pinch of salt and black pepper. Continue to cook for 3 minutes, stirring frequently, until the mushrooms are softened and slightly golden brown. Remove the pan from the heat and set the mushroom mixture aside.

In a separate pan, heat a combination of olive oil and butter over medium-low heat. Season the chicken breasts generously with freshly ground black pepper. Dredge each chicken breast in the seasoned flour, ensuring they are evenly coated. Carefully place the floured chicken breasts in the hot pan and cook for 2 to 3 minutes per side, or until golden brown.

Once the chicken is golden brown, carefully reduce the heat to low. Add the crushed clove of garlic to the pan and cook for 30 seconds, until fragrant. Slowly pour in the dry Marsala wine, allowing it to simmer for 2 minutes. This allows the chicken to absorb the Marsala flavor and the alcohol to evaporate slightly.

Increase the heat to medium and pour in 1 cup of the chicken stock. Bring the mixture to a boil, then reduce the heat again and simmer for a few minutes. Now, add the cooked mushroom mixture, chopped parsley, and fresh thyme leaves to the pan.

If you prefer a thicker sauce, whisk together some chicken stock and flour in a small bowl to create a slurry. Slowly pour the slurry into the pan while stirring constantly. Bring the sauce to a simmer and cook for an additional 10-15 minutes with the lid on ensuring you are happy with the consistency of the sauce.

Once the chicken is cooked through and the sauce has reached your desired thickness, remove the pan from the heat. Serve the Chicken Marsala immediately with your favorite side dishes, like mashed potatoes, or roasted vegetables. Enjoy the vibrant flavors of Sicily in every bite!

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00:00 Welcome & Intro
00:37 Mushrooms Preparation
01:59 Chicken Preparation
05:49 Marsala
08:04 Serving & Tasting

#tortellino #tortellinotime #chickenmasala #masala #marsala #chicken #chickenrecipe

ciao and welcome back to the third
episode of T Lino stour of Sicily in the
first episode I was in traan here and I
cooked a pasta al tranessa the second
episode was for ISTA and because of ISTA
I did a trio of meat in the pizza Raven
and today I will be still in in the
western side of the island here in a
place called
marsala mostly known for the wine it’s a
recipe I will be doing uh using marcala
wine and is going to be chicken marala
Sicilian chicken marsala and I’ll tell
you a little bit about marsala as well
but let’s make a start I will start by
slicing a a small red onion into very
very small pieces you can also use a
shallot or a white onion if you wish but
make sure that uh it’s not very big by
the way I will be cooking for two people
so obviously everything is proportional
I’ve also chopped the equivalent of a
couple of uh clove of garc quite large
into small pieces moved on the stove and
I’m adding a little olive oil in a
Pan Once the oil is nice and hot add
both of the
onions and the chopped
garc next I will be adding some
mushrooms I’ve got 250 g of mushrooms
and uh 50/50 125 gr are mushrooms I
think they’re called Chestnut mushrooms
the darker one in color and the other
half is normal white I think they’re
called closed up mushrooms already
pre-sliced
I’ll give it a couple of minutes and
once everything is nice and soft and
brown I will add them
in add a little
salt and a little pepper and keep the
heat on a medium to high setting mine at
the moment is on number six out of nine
they’ve been sizzling for 3 minutes
literally they do not need to cook to
the end degree as they will be cooking
with the chicken in a little while and
they’re done literally 3 minutes medium
to high perfectly done so I will be
remove them from the heat for now and
with the mushrooms out of the way we can
now start on the chicken I’ll start by
pouring a little bit more olive oil in a
frying pan a new pan and as indicated by
the recipe I will also be adding a knob
of butter I feather two gloves of garac
which I’ll crush with my little
knife and I add them to my butter and my
oil here I have a couple of chicken
breast which I have sliced in half and
I’ve put pepper all over them just black
pepper for the time being and this is
some plain flour to which I’ve added
also some black pepper quite a generous
amount and a little salt place the
chicken on top of the flour and coat it
throughout and ens sure you get a nice
silky finish to the chicken and any
loose flour you shake it off you do not
need to add any oil or any marinade to
the chicken because the chicken is moist
on its own as it is anyway so just
pepper and as you can see it’s working
very very
well the garlic has been marinating away
with the oil and the butter and I’m now
adding my
chicken my hob setting is only medium to
high approximately yeah it is number
seven and after a couple of minutes
literally you can turn them around and
you will see that soon develop this
lovely Golden Crust and uh turn them
around and’ll be another couple of
minutes before we add our marala wine
and that is perfect I’ve been sizzling
off for f a couple of minutes on the
other side and I’m happy that uh we can
add the wine I will put my marala
wine this is a dry marala um I’ll tell
you a little bit about Mar salad in a
little while but uh there are different
varieties dry sweet but I’m using dry
because the basic recipe is what I’m
using and dry marala is what they use
and also this is very old I’ve had it
for years in my cupboard only recently
found it wait until the alcohol from the
Mas has evaporated and then we can add
some chicken
stock here it is the reason why you can
see that there are some ice cubes in
there is because I freeze my chicken
stock in ice cubes and this is really
convenient I can find it anytime I want
and as soon as everything reaches the
boil I will be adding my mushrooms which
I put aside
earlier oh the smell coming up is quite
something next next I will be adding
some parsley again this is parsley which
I keep in the freezer incredibly
incredibly handy and I will be adding
also some fresh thyme to
it you will notice that it’s a little
bit liquidy and the recipe needs to be a
creamy nice sauce however I do not want
to add any cream I don’t think it’s very
healthy to add too many creams so I will
be showing what I’m going to be doing
next to make it nice and rich and creamy
I kept some of my chicken stock and now
going to be adding four teaspoons of
flour just normal
flour the chicken stock is cold and uh
by adding the flour it’s going to be
quite easy to ensure that it dissolves
and make sure that before you add to the
sauce that all of the flour has actually
been absorbed by the stock this will
ensure that you don’t get any lumps and
it will be a nice creamy sauce and
healthy as well and quite simply just
pour it in
with the rest of the chicken and
everything
else and like magic voila we got a
lovely creamy sauce I’ll put the lid on
and I will leave it to Sima now on a
fairly low heat number two out of nine
for 15 to 20 minutes and then it should
be ready so while we wait for the
chicken let me tell you a little bit
about marsala and the b mean if you wish
to skip to the next chapter I will be
putting chapters in this video feel free
to do that um so marsala is south of
trani and approximately 25 to 30 minutes
and there are approximately 90,000
people Liv in there so it’s not a very
big place but it’s world renowned
because of the wine so what is so
important about the wine well the wine
is a a fortified wine and uh it has
branded added to it but also it is HED
in a specific particular way which makes
it very unique in taste apparently and
I’m not sure if this is true or not but
the way that marala was invented was by
by accident where a shipment of wine was
being transported from Sicily to England
in the UK and the weather was really
really hot and uh it was being
transported in barrels and the wine
continued fermenting and it go very very
tasty very very strong very very sweet
and by the time they arrived in the UK
and they tested it they thought oh this
is really really nice and they decided
that that was something that they would
make more of and that’s how the marsala
story started nowadays it’s a very very
popular and wine and in Marsala there
are many many distilleries it’s made
from a type of grape called gillo g r i
l l that is the predominant there are
others but that is the predominant W and
also you will find there are different
varieties nowadays the basic marala is
quite uh uh straight and dry in terms of
taste although always very sweet but for
example we buy marcala almond taste I
think I’ve seen some weird taste like
banana which stay away from all
strawberries but the Almond one is
really really nice actually maybe it’s
because almonds and seily go very well
together and that is what we tend to buy
when we go over and Julie absolutely
love it but you can drink a little bit
too much of it anyway that is a little
Glimpse about marsala and why it’s so
popular in the world and it’s not just
the name of a one it’s the name of a
place see you in a little while bye and
we are there it has been simmering
nicely for 15 minutes and it is ready
look at that lovely thick sauce but
don’t mean if you don’t want this this
thick add less flour but this is
absolutely perfect and the smell coming
up is
amazing I will serve a portion and we’ll
see what it’s
like time to see what it tastes
like
I’m going to make sure that t get pce of
mushroom as
well be hard not too lots of mushrooms
yes we like lots of
mushrooms I don’t know if it’s because
my Masala was really old but it’s
incredibly delicious
it’s a strong yeah
maybe really nice actually and I not
made this very often in the past that be
once or twice but GRE this is an
opportunity to make more recipes and
it’s delicious I have to say the creamy
the creamy sauce and the mushrooms are
lovely and the presence of the alcohol
in the marsala which is quite sweet as a
as a as a one I was as I was explaining
earlier it’s really really nice so there
you go that is marcala chicken for you
or chicken marala whatever you want to
call it doesn’t matter what you call it
it is delicious chowchow thank you for
watching and I see you next time
bye