June 5, 2008

chicken marsala

I have tried to make this classic chicken dish with red wine but there's nothing better than cooking it with the right stuff, marsala wine. Aside from the much improved flavor, the presentation was better with the lighter colored sauce. It's a very uncomplicated dish to make but very flavorful using only a few main ingredients, chicken breast fillets, mushrooms, rosemary leaves and the marsala wine. I prefer to slice the chicken breast into thinner cuts to cook faster. Season the breast fillets with salt & pepper on both sides. Dredge or sprinkle a thin coating of flour on the chicken then pan-fry until golden brown. Set aside & keep warm. In the same skillet with the chicken drippings, saute chopped onions in some olive oil. Add the mushrooms and cook for a few minutes. Deglaze with the marsala wine and simmer until reduced. Add some chicken broth, rosemary leaves and about two tablespoons of butter. Just before serving, garnish with additional rosemary leaves.

I served the chicken marsala with some grilled eggplant and zucchini on the side (shown above). My husband and I agree that grilling brings out the flavor and it's just the best way to cook zucchini. Slice them up, brush with olive oil, sprinkle with salt & pepper. I used a grill pan for this batch. They may also be sprinkled with some crumbled feta or goat cheese.


  1. hi!how are you?
    i have made this chicken marsala, yum! and that grilled veggies look good together...

  2. glad you're back & it's great to read what you have to say re the chicken marsala! yes, the grilled veggies were perfect with the dish...i think it's prime season for zucchinis, very fresh & full of flavor!