Friday, July 27

Italian Chicken Marsala


Chicken Marsala is an Italian Restaurant staple. Almost everyone has scene it and most people have tried it. Marsala is easy to make, quick to prepare, and fits into your dinner plans regardless of how laid back or fancy you want to be.

Traditional Italian Marsala uses dry Marsala Wine. Most restraints use sweet Marsala wine, the choice is yours. I prefer dry. Spinach is also traditional served with Marsala. The best way to prepare the spinach is to wait until the chicken is done. Remove everything from the pan and wilt the spinach quickly in the remaining sauce.

This recipe takes into the consideration that you will need sauce for spinach. Extra sauce will be made and scene in the pan. If you choose not to use the spinach you can cook pasta and toss it in the sauce or cut back on the amount of wine and sherry you use.

Full time: 45-60 minutes (includes spinach wilting time)
Serves 2-4

You will need:

1 pint sliced Mushrooms
1 bag 8-12oz spinach
2 pounds chicken thighs
1 cup Marsala Wine
3/4 cup flour
1/2 cup cooking Sherry
3 tbsp dried oregano
2 tbsp butter
2 tbsp olive oil
1 tbsp salt
1 tbsp ground white or black pepper

Let us begin:

Heat a large sauté pan over medium-high heat and get the butter and olive oil melting together.




In a shallow bowl mix oregano, pepper, and salt.



Carefully place chicken into bowl and coat.



Rotate and coat second side.



Move chicken to hot sauté pan, skin side down and continue to cost remaining chicken.



Brown chicken for 5-8 minutes or until a light golden color appears.

Flip chicken over and brown bottom side of chicken.



Add mushrooms into pan and try to get the to tuck into the gaps around chicken.




Pour in sherry and wine. Lower heat to a low-simmer.




Cover and cook 20 minutes.



Test chicken for temperature, if it isn't 170 flip chicken over and continue to cook for 10 minutes or until proper temperature has been reached.



Once done, remove chicken and mushroom from pan.



Add in spinach and turn heat to high.



Wilt spinach just enough to soften.



Plate spinach alongside chicken topped with mushrooms and enjoy!