Chicken Piccata with Marsala Sauce
Chicken Piccata Marsala. The name itself has an upper echelon flair to it doesn’t it?
Nevertheless, don’t allow the name to give you pause or cause you to shy away from preparing this wonderfully delicious meal.
While this dish has a fancy name, it is actually quite easy to prepare and has a flavor that will leave you, your family and guests (because you will make it again), licking their lips and clamoring for more.
Piccata is an Italian word. Essentially, Piccata is thinly sliced chicken, veal, or other meat, cooked in a sauce.
Marsala sauce is easily made from Marsala wine, which creates a deliciously rich sauce bursting with flavor.
Yields: 4 servings
Ingredients:
4 Boneless, skinless, chicken breasts – Get thin ones (we buy them frozen in a bag)
½-cup all-purpose flour
3 TBS butter
1 TBS extra virgin olive oil
3 garlic cloves (or equivalent from a jar)
2 cups sliced mushrooms
2 sprigs thyme
2 cups sweet Marsala wine
½-cup heavy cream
Salt and cracked pepper to taste
Method:
In a non-stick pan, add the butter and let it melt (medium heat). Add the fresh thyme and heat thoroughly. When heated, add the 3 cloves of crushed garlic and sliced mushrooms.
Season to taste with salt and pepper. Let cook until the mushrooms brown and begin to crisp.
Dredge the (thawed) chicken breasts in flour and shake off the excess flour.
Heat olive oil in a separate non-stick pan. Add the floured chicken breasts and cook them for about two minutes on each side.
Add sweet Marsala wine to the chicken and let it burn off and start to reduce.
Add the cooked mushrooms, garlic and thyme to the chicken pan, then pour on the heavy cream
Once the cream reduces and the sauce is thick, plate the chicken and top with remaining sauce.
If you love delicious food and rich, creamy sauces, this recipe is going to become one of your favorites. It’s that good!
MANGIA! (Italian for eat)
Image credits
chefs-123rf.com
