Chicken Marsala

Chicken Marsala

Every time I go out for Italian I never order pasta, risotto or pizza… I order chicken Marsala. And my rating system for restaurants is actually based on how well they accomplish this dish. Hey, some people judge a pub by its burger so I think I can judge an Italian joint by its version of one of my all-time favorite dishes.

In between restaurant visits I satisfy my craving by recreating the dish at home. Now, the redoing of famous dishes does involve some work. You have to sort of pick at the dish while you are eating it at the restaurant to find those flavors that make this rendition so unique. Then come home, do some recipe digging and pick out both common and unique ingredients used by different people to make the dish. Then it’s off to pouring over cookbook collections and glancing at family recipes just to make sure all the info and secret ingredients are in your head. As I sleep, my brain goes to work, often waking me up at 4 am with a complete list of ingredients ready to test. And finally it is off to the store to let the experimenting begin. You didn’t know there was such a method to my madness, did you?

I always have three criteria for my versions of classic dishes: few ingredients, easy prep and ultimate flavor. As long as I can keep true to that I feel I have succeeded in keeping the classics alive for a cook of any skill set in today’s busy world. My Super Pot lends a hand in this dish, recreating a simple, elegant, a flavorful version of some of my favorite eats.

Ingredients

1 lb chicken tenders salted and peppered on all sides
16 oz sliced mushrooms
1 onion, chopped
1 cup sweet Marsala wine
2 cloves garlic, chopped
2 tbsp Italian parsley, chopped
1/2 cup heavy cream
salt and pepper
olive oil

Directions

Heat your Super Pot to 375º F. Add 1 tablespoon olive oil and brown the chicken on one side for 5 minutes. Flip and cook covered for another 5 minutes or until done. Place on your serving dish and cover with foil.

Add onions, garlic and mushrooms to the pot and brown until mushrooms are cooked through, about 5 minutes. Season with salt and pepper.

Raise heat to 400º F. Add Marsala wine and continue cooking until reduced by half. Add cream and parsley and heat through. Pour sauce over chicken and serve.

 

Over to You

What’s your version of a delicious Italian dish? Share and inspire us!

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