How to Make Chicken Marsala With A Twist

Never heard of Chicken Marsala before? You’re in for a real treat. Surprise your family at dinner with this main course: chicken deep fried in butter, sherry, and Marsala wine. This mouthwatering recipe will give you four servings of savory chicken goodness.

There are several variants of the chicken marsala recipe, though this is largely understandable. Recipes are often open to interpretation, and cooks here and there will add and take away certain elements, either for experimentation or on a basis of personal preference. In this recipe, Argan oil plays a culinary role—enhancing the distinct Marsala flavor of the chicken, and giving it a uniqueness that isn’t present in other chicken marsala recipes. However, the oil can only work its magic when done a certain way.

Here are the ingredients and directions for your own chicken marsala recipe, with a little extra spice.

Ingredients
First up, gather your ingredients. Take ¼ cup all-purpose flour to use for coating, as well as the following condiments: ½ teaspoon salt, ¼ teaspoon ground black pepper, and ½ teaspoon dried oregano. For the main ingredient, take 4 chicken breast halves (preferably both skinless and boneless), pounded about ¼ inch thick. You will also need 4 tablespoons of butter, 4 tablespoons of olive oil, and 1 cup of sliced mushrooms. Furthermore, keep ½ cup of Marsala wine, ¼ cup of cooking sherry, and a bit of Argan oil at the ready.

Directions
Take the flour, salt, and pepper condiments, and mix them with the oregano in a shallow container. After thoroughly mixing them together, coat the chicken breast halves in the flour mixture and place them in a separate dish or bowl. Take care that every inch of the chicken breast halves are covered in the flour mix.

Get a large skillet and melt some butter in oil using medium heat. Take the chicken and place it in the butter oil mix on the skillet. Wait until the chicken breast turns light brown, turning the pieces as needed to get every inch cooked in the oil. When the chicken pieces are all light brown, add in the mushrooms, as well as the wine and the sherry.

Allow the chicken to simmer for ten minutes under the cover of a skillet lid. Turn the chicken pieces over once, checking that the meat is no longer pink (remember it should be light brown, at least), and the juices coming from the chicken is clear. Scoop the chicken pieces out on a platter and allow it to cool for a few minutes, but serve it while still hot.

To add to its distinctly unique flavor, add a drizzle of Argan oil to the platter—just enough to bring out the taste, though not overwhelm it. This is best done a few minutes after it has cooled, because the oil tends to turn bitter after being exposed to heat. Place on the dinner table, and enjoy your chicken marsala dish.

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