Marsala is a fortified wine from Italy and is often used in making sauces. There are sweet ones and not so sweet, you can also use wine or sherry (which is my Sunday afternoon tipple of choice and therefore usually available)
Recipe for 4
4 boneless skinless chicken breasts
1/2 cup of seasoned flour (flour with salt and pepper)
2 tablespoons of olive oil
1 small onion diced
1 sliced garlic clove
1/4 cup of marsala wine or sherry
1/4 cup of chicken stock
1 tablespoon of cream (optional)
Cut the chicken breasts into chunks and then toss in the seasoned flour.
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| floured cut up chicken |
Heat the oil in a frying pan and brown the chicken in a couple of batches.
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| browned chicken |
Take the chicken out of the frying pan add a little oil if needed then cook the onion and garlic until softened. Pour in the Marsala (sherry, wine) and chicken stock into the pan bring back to the boil scraping all the good bits off the bottom.
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| Onion, garlic, sherry and stock |
Add the chicken back in, cover and simmer for about 10 minutes or until the chicken is cooked through, if you want to, and who wouldn't you can stir in a tablespoon of cream just before serving.
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| Chicken added back in to pan |
I served this with pasta shells tossed in butter and fresh herbs topped with Parmesan and salad. A quick tasty mid week dinner
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