Chicken Marsala

Chicken Marsala is one of, if not my ultimate favorite dishes to eat. My husband realized a few years ago that I should try to make Chicken Marsala myself, since every time I went for Italian food I ordered Chicken Marsala ... and I can tell you where it is good and where it is bad, for there are some places that I just think it is bad. The bad ones are the ones that inspired me to make this dish at home. At first I thought this was going to be so difficult but it is really one of the easiest things to make.

One of the best parts of this recipe is it is versatile in that you can use any meat ... chicken, veal, pork, etc. They all taste good with this recipe as the foundation.

Chicken Marsala

2 tablespoons of unsalted butter
3 slices of Italian prosciutto cut into small pieces
1 package of sliced mushrooms

4 chicken cutlets
3 tablespoons of flour
2 tablespoons of unsalted butter

1/4 cup of Marsala wine
1/4 cup water
3 tablespoons dark brown sugar

Saute 2 tablespoons of unsalted butter, prosciutto, and mushrooms till golden brown. Set aside. Return pan to heat.

Pound chicken till 1/4 inch or less thick. Dredge in flour and saute two pieces of chicken in 1 tablespoon of unsalted butter. Till golden brown. Set aside. Saute the other two pieces of chicken in rest of butter. Do not clean the pan.

The pan now has all yummy goodness stuck to the bottom and that is where most of your flavor is going to come from.

The step is deglazing the pan. Pour the liquid, Marsala wine and water, into the pan return to the heat, slowly scraping the bottom of the pan to release the yummy goodness. Add the dark brown sugar, and stir till dissolved. Remove from heat. Return the everything you have set aside; chicken, mushrooms, prosciutto. Cover and set aside for a few minutes before serving. This helps all the flavors marry.

Before serving sprinkle with parsley. YUM!!!

(This time when I served Chicken Marsala we also had mashed potatoes, the sauce on the potatoes was perfect!!!)