Chicken Marsala

Chicken breasts simmered with mushrooms in a rich and aromatic Marsala wine sauce. Cooking the chicken in this sauce makes it especially tender and juicy. The dish gets its name from Marsala wine — a famous fortified wine from Sicily traditionally used in this recipe. If you don’t have Marsala wine, you can substitute it with dry red wine and still get a delicious result 

Ingredients

• 4 chicken breasts

• 1/3 cup flour (40 g)

• 1 tsp garlic powder

• 500 g fresh mushrooms (I used champignons)

• 3 cloves garlic

• salt and pepper

• vegetable oil + butter for frying

For the sauce

• 3/4 cup Marsala wine or dry red wine (180 ml)

• 1 cup chicken broth (240 ml)

• 1 cup heavy cream 35% (240 ml)

• salt, pepper, a pinch of nutmeg

Steps

1. Slice the chicken breasts lengthwise into two thinner pieces, season with salt and pepper

2. Coat in a mixture of flour and garlic powder

3. Fry in vegetable oil on both sides until golden brown, then remove from the pan

4. Add a piece of butter to the pan, then add the mushrooms cut into pieces

5. Cook the mushrooms, stirring, until golden, and when almost done add finely chopped garlic

6. Add the broth, wine, and cream, season with salt, pepper, and nutmeg, and simmer for a couple of minutes

7. Return the chicken pieces to the sauce

8. Cover with a lid and simmer on low heat for 5 minutes