Thursday, June 19, 2008


There are very few restaurants that prepare this classic in a way that I like. Most offer a flour-dredged chicken cutlet in some "add on" dark brown sauce. Some use mushrooms, which I prefer, but many do not. Most often the taste of the Marsala wine overwhelms everything else. It's just the kind of dish that you have to play around with yourself. I serve my chicken Marsala with rice, but you may substitute pasta (no tomato sauce!!! put the serving over the pasta) or even mashed potatoes.

Arlene's Chicken Marsala
1 Tbs canola oil
3/4 - 1 lb boneless chicken cutlets or tenders
2 medium shallots, chopped
1 Tbs flour
1/2 cup beef broth
1/4 cup Marsala wine
2 cups sliced white mushrooms
In a large, nonstick skillet, heat the oil. Add the chicken and saute, turning as needed, until lightly browned (4-5 minutes). Transfer to a plate. Add the shallots and mushrooms and cook, stirring frequently, until lightly browned (about 5 minutes). Add the flour and cook, stirring constantly, 1 minute. Gradually stir in the broth and the Marsala wine. Cook, stirring constantly, until the mixture boils and thickens (about 2 minutes). Add back the chicken and juices, reduce the heat, and simmer about 3 minutes. Serve with the rice (or pasta or potatoes). Serves 2.

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