Pollo Marsala – I Fratelli Vincenzio
Chicken Marsala – From The Brothers Vincenzio
…………………………….Serves 4 Serves 8 Serves 10 Serves 15
Marsala Wine 1 cup 1.5 cups 1.75 cups 2.5 cups
Pinot Grigio ¼ cup ½ cup ¾ cup 1 cup
Canola Oil Min. 4 tbsp (add as needed to sauté chicken)
Butter Min ½ stick (add as needed to sauté chicken)
Lemons ½ 1 1 2
Onion (chopped) ½ large ¾ large 1 1 ½
Parsley (chopped) ¼ cup ½ cup ¾ cup 1 cup
Mushrooms (sliced) ½ lb ¾ lb 1 lb 1 ½ lb
Chicken Broth 1 cup 2 cups 2 ½ cups 3 cups
Chicken Breast 2 5 7 10
Milk (1 cup for marinating the chicken)
Optional Heavy Whipping Cream
Flour for Coating:
2 cups of flour – 4 tbsp Rubbed sage – 2 tbsp Garlic Powder – 1 tbsp Seasoned Salt
1) Clean Chicken in cold water, remove all fat and gristle
2) Thinly slice (on an angle)1/8″ thick, wide slices of chicken and place in a large plastic freezer bag, add milk and let sit in the refrigerator for a few hours before cooking.
3) Chop Parsley & onions and place in separate plastic bags (refrigerate)
4) Wash mushrooms and place in a plastic bag with a ¼ cup of Italian dressing and refrigerate a few hours before cooking.
5) Prepare Flour mixture and keep in a dry place in a large freezer bag.
1) In a large deep pan, slowly melt 2 tablespoons of butter and 2 tablespoons of oil
(you will be adding butter, oil and parsley as needed for sauté) (Remove most of the parsley to a bowl and add a little at a time as you sauté the chicken)
(Be sure to use a paper towel to wipe out any burnt parsley between saute’s)
2) Place Flour Coating in a large shallow pan
Season Chicken with Salt and Pepper
Dredge each piece of chicken in the Flour Coating and sauté in buttered oil until the edges begin to turn white (about 2 minutes). As soon as the edges turn white, turn over, sprinkle a small amount of chopped parsley on the chicken and sauté an additional minute or two, until browned.
3) Removed cooked chicken to a platter and continue to cook the rest of the chicken (wiping out burnt parsley and adding a sprinkle of sautéed parsley, butter and oil as needed) Squeeze Lemon juice over each batch of chicken as you place them on the platter.
4) Wipe out the last of the burnt parsley, if any, then add onions to pan and sauté until soft and clear (about three minutes)
5) Add all mushrooms to the pan and sauté until browned and tender (about 3 to 5 minutes)
6) Raise heat and add Pinot Grigio wine and scrape sides of pan to deglaze and mix the flavors. Let cook and reduce for 5 minutes.
7) Add Chicken Broth and simmer for an additional 5 minutes (I like it with a little more sauce, so I use more broth. Don’t worry, you won’t kill it.)
8) Add Marsala Wine slowly, while simmering – tasting to perfection.
(If you don’t know what it is supposed to taste like, just follow the directions. My rule..a little more is a lot better)
Note: If you are serving this dish with rice, (that’s my way), now is the time to scoop out about a cup of the sauce. You will pour it over the cooked rice and stir just to add basic flavor.
OPTIONS: If the sauce seems a bit too “liquid” you can thicken with Heavy Whipping Cream, while the simmer heat is still on. Pour in a little at a time until it is thick enough to please you. (No more than a cup)
(Note, I like the cream option, but don’t overdo it or you will make a paste.
9) Return all chicken to the pan and simmer 3 more minutes.
10) Last step, squeeze the hell out of the remaining lemons over the entire dish, then slice about three or four slices of lemons and toss them into the mix.
(Yes, of course you can pick them out of your dish)
Place entire mixture on a large serving platter and serve hot.
Serve with Rice or Galic Mashed Potato Side dish
Steamed Asparagus, Fresh String Beans or Broccoli