Pollo alla Marsala -- Chicken Marsala

4 lg. chicken breasts, boneless and skinless
1/2 bottle Marsala wine
Flour, for dredging
Olive oil
4 to 5 tbsp. capers
2 lg. lemons, juice of
3 tbsp. coarsely chopped parsley
1/2 lb. whole button mushrooms
Salt and pepper

Directions:

Slice chicken on the bias into thin or bite-sized pieces. Heat the olive oil in a large skillet, being careful not to burn the oil. Place the flour and the chicken meat into a kitchen-sized plastic bag and shake vigorously until the chicken meat is well coated.

Add the juice of one lemon to the oil, and then the chicken, browning it slowly, and cooking the chicken through. When the chicken is almost cooked, pour the Marsala wine and juice of the second lemon over the chicken. Add the mushrooms and stir mixture carefully. Do not cover.

Allow to cook and the alcohol in the wine to evaporate. The sauce will thicken. When thickened, add parsley and capers and cook for only a minute or two more. Serve immediately.

Comments from djplam :

This sounds very similar to the veal recipe earlier. It is! One can use chicken, veal, turkey . . . They are all good. This dish was made famous with the growing Marsala wine industry, during the 19th century, especially in Sicily. It probably originated among Western Sicily’s English families. Use Sicilian Marsala wine if you can find it. It does make a difference. Try it with both sweet and dry Marsala Find your likes. I prefer the sweet Marsala in this recipe.

From my cookbook: The "Old Country" Italian Cookbook, by Donald J.P. La Marca

User Reviews:

The Chicken Marsala was very good. I added more mushrooms to it and I used a very good bottle of Marsala. Some of the so-called cooking wines seem to have a lot of salt in them.

submitted by tomb on December 01, 2004

Add your review of this recipe.