Chicken Marsala
This classic dish features tender chicken cutlets in a rich Marsala wine sauce with mushrooms.
Ingredients:
- 4 boneless, skinless chicken breasts (thinly pounded)
- Salt and freshly ground black pepper
- 1/4 cup all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 shallot (minced)
- 8 ounces white mushrooms (sliced)
- 1/2 cup Marsala wine
- 1/2 cup chicken broth
- 1/2 cup heavy cream
- 1 tablespoon chopped fresh thyme (or 1/2 teaspoon dried thyme)
- Chopped fresh parsley (for garnish, optional)
Cooking Guide:
- Season the chicken breasts with salt and pepper. Dredge them in flour, coating evenly.
- Heat olive oil and butter in a large pan over medium-high heat. Sear the chicken for 2-3 minutes per side, or until golden brown. Transfer the chicken to a plate.
- Add the shallot to the pan and cook for 1 minute. Add the mushrooms and cook until softened, about 5 minutes.
- Pour in the Marsala wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer and reduce by half.
- Add the chicken broth and heavy cream to the pan. Bring to a simmer and stir in the thyme. Let the sauce simmer for 5 minutes, or until slightly thickened.
- Return the chicken to the pan and spoon the sauce over it. Cook for a few minutes more, until the chicken is heated through and the sauce coats it nicely.
- Garnish with chopped parsley (optional) and serve over pasta (egg noodles, fettuccine, or rice).
Tips:
- For extra flavor, pound the chicken breasts thin before dredging them in flour. This will help them cook evenly and quickly.
- Don’t overcrowd the pan when searing the chicken. Cook them in batches if necessary to avoid them steaming instead of searing.
- Use a good quality Marsala wine for the best flavor. Dry Marsala is preferred over sweet Marsala for this recipe.
- If the sauce seems too thin, you can whisk together a cornstarch slurry (1 teaspoon cornstarch mixed with 1 tablespoon water) and add it to the simmering sauce a little at a time until it reaches your desired consistency.
Chicken Parmesan
This Italian-American favorite features breaded chicken cutlets fried until golden brown and topped with marinara sauce and melted cheese.
Ingredients:
- 4 boneless, skinless chicken breasts (thinly pounded)
- Salt and freshly ground black pepper
- 1 cup all-purpose flour
- 2 large eggs, beaten
- 2 cups panko breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1/4 cup olive oil
- 1 jar (24 ounces) marinara sauce
- 1 cup shredded mozzarella cheese
- 1/2 cup shredded provolone cheese
- Fresh basil leaves (for garnish, optional)
Cooking Guide:
- Season the chicken breasts with salt and pepper. Dredge them in flour, then dip them in the beaten eggs, and finally coat them evenly with the panko breadcrumbs mixed with Parmesan cheese.
- Heat olive oil in a large skillet over medium heat. Fry the chicken cutlets for 2-3 minutes per side, or until golden brown and cooked through.
- Preheat your oven to broil. In a baking dish, spread a thin layer of marinara sauce. Top with the cooked chicken cutlets.
- Spoon marinara sauce over the chicken and sprinkle with mozzarella and provolone cheese.
- Broil for 1-2 minutes, or until the cheese is melted and bubbly.
- Garnish with fresh basil leaves (optional) and serve with additional marinara sauce and pasta (spaghetti, penne, or your favorite kind).
Tips:
- Pounding the chicken breasts thin ensures even cooking.
- Use a shallow dish for dredging the chicken to avoid using too much flour and eggs.
- Don’t overcrowd the pan when frying the chicken. Cook them in batches if needed to maintain the oil temperature and get a crispy crust.
- You can adjust the amount of cheese to your liking.
- Leftover Chicken Parmesan can be reheated in the oven at 375°F (190°C) for 10-15 minutes, or until heated through.
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