Chicken marsala: Difference between revisions
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In an alternative method, the chicken breasts may be [[braising|braised]] in a mixture of Marsala, [[butter]], [[olive oil]], mushrooms, and spices. |
In an alternative method, the chicken breasts may be [[braising|braised]] in a mixture of Marsala, [[butter]], [[olive oil]], mushrooms, and spices. |
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==See also== |
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*[[Chicken piccata]] |
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*[[Scaloppine]] |
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==References== |
==References== |
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Revision as of 08:25, 21 September 2016
 | This article needs additional citations for verification. (February 2013) |
 Chicken marsala with mushrooms, red potatoes, red and green bell peppers, and pancetta | |
Chicken marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine. It is a variation of traditional Italian "Scaloppina" dishes of which there are countless varieties that exist throughout Italy. The dish dates back to the 19th century, when it most likely originated with English families who lived in western Sicily, where Marsala wine is produced.[1] The chicken is coated in flour, briefly sautéed, and then removed from the pan, which is then used to make a Marsala reduction sauce. The sauce is made by reducing the wine to nearly the consistency of a syrup while adding onions or shallots, as well as mushrooms, herbs and possibly other ingredients. The sauce is then poured over the chicken, which has been kept in a warming oven, and served immediately.[2]
In an alternative method, the chicken breasts may be braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices.
See also
References
- ^ http://www.wisegeek.org/what-is-chicken-marsala.htm
- ^ The New Best Recipe (2004). America's Test Kitchen.