Kosher Chicken Marsala should fall under the category of comfort food. This recipe is pretty darn easy to put together and sure to impress. I called this dish Kosher to highlight that I used beef bacon in lieu of pancetta. As I reflect on my growth in the kitchen, I used to think a dish like Kosher Chicken Marsala was hard to make. Only a dish that one would order in a restaurant. Now that I feel I have a good base and understanding of cooking, a dish like this one falls to the easy category.
I will get back to sharing how the dish comes together with relative ease. But where did CHICKEN MARSALA ORIGINATE and what is marsala wine? Well I learned that Marsala wine comes from Western Sicily. The dish itself is actually an English version on the Italian Scalopinni. And the dish is not that old originating in the 19th century. Go Figure.
Taking your cooking from the beginner phase to intermediate phase is a little bit of experience. The concept that I constantly here on all the various cooking shows is “LAYERS OF FLAVOR. Chicken Marsala is a really good example of this concept. The chicken is dusted in flour, and then, pan fried. The chicken is removed from the skillet but all the little bits of the chicken are on the bottom of the skillet. Next, the shallots or onions are added to the skillet. As they soften, the bits on the bottom of the pan begin to release and are mixed into the shallots for great flavor. The mushrooms are added next to brown and cook out there moisture. Now, the marsala wine is added to give the dish its name. At this phase, the wine is also used to get any last bits left on the bottom of the skillet. The dish is finished by adding the chicken back in. The steps create the flavor and take your cooking up a level.
The cast of characters.
The chicken dusted with flour and pan fried.
The shallots, beef bacon and wine sautéeing in the skillet.
The Kosher Chicken Marsala plated.
- 4 boneless, skinless,chicken breasts
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces beef bacon
- 2 shallots sliced
- 8 ounces crimini mushrooms, stemmed and halved
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 1/4 cup chopped flat-leaf parsley
- Take your chicken breasts and slice them in half horizontally.
- Put some flour in a bowl and season with a good amount of salt and pepper. Mix well.
- Dredge the chicken and let the chicken rest so the dredge adheres.
- Heat the oil over medium-high heat in a skillet.
- Once the oil is hot, add the chicken and cook 2 - 3 minutes per side.
- Remove the chicken to a large platter and set aside.
- Lower the heat to medium and add the bacon and saute until crisp.
- Next, add the shallots and cook for one minute.
- Finish by adding the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper.
- Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol.
- Add the chicken stock and simmer for a minute to reduce the sauce slightly.
- Return the chicken to the pan; simmer gently for 2 - 3 minutes to heat up and make sure it is cooked through.
- Serve on top of spaghetti.
- Garnish with parsley and enjoy!