{"id":182,"date":"2024-05-25T11:37:13","date_gmt":"2024-05-25T15:37:13","guid":{"rendered":"https:\/\/www.thehicksons.ca\/?p=182"},"modified":"2024-05-27T10:01:10","modified_gmt":"2024-05-27T14:01:10","slug":"chicken-marsala","status":"publish","type":"post","link":"http:\/\/www.thehicksons.ca\/?p=182","title":{"rendered":"Chicken Marsala"},"content":{"rendered":"\n<p>From the brief research I did, this is considered an <em>Italian-american<\/em> dish because it was brought to America, became popular there yet is not popular in Italy (Sicily). One blog I found suggested it may have been invented by a Sicilian chef who was cooking for a French family living in Sicily.<\/p>\n\n\n\n<p>I actually stuck pretty closely to this one, apart from using red vermouth instead of marsala, dried thyme and no parsley (if I had fresh I would have included it). An important reminder for me is to avoid simmering this too long after bringing the chicken back to the pan (like I do with my version of Cacciatore). Chicken Marsala is a chicken dish with a sauce, not a sauce containing chicken.<\/p>\n\n\n\n<p>Ingredients: <\/p>\n\n\n\n<ul class=\"wp-block-list\">\n<li>1 1\/2 lb. boneless, skinless chicken breasts (2 to 3)<\/li>\n\n\n\n<li>1 tsp. freshly ground black pepper<\/li>\n\n\n\n<li>1 tsp. Italian seasoning<\/li>\n\n\n\n<li>2 tsp. kosher salt, divided<\/li>\n\n\n\n<li>1\/2 c. all-purpose flour<\/li>\n\n\n\n<li>4 Tbsp. extra-virgin olive oil, divided<\/li>\n\n\n\n<li>3 Tbsp. unsalted butter, divided<\/li>\n\n\n\n<li>8 oz. cremini mushrooms, thinly sliced<\/li>\n\n\n\n<li>1 shallot, finely chopped<\/li>\n\n\n\n<li>3 cloves garlic, sliced<\/li>\n\n\n\n<li>1 Tbsp. chopped fresh thyme<\/li>\n\n\n\n<li>3\/4 c. Marsala wine<\/li>\n\n\n\n<li>1 1\/4 c. chicken broth<\/li>\n\n\n\n<li>3\/4 c. heavy cream<\/li>\n\n\n\n<li>1 Tbsp. chopped fresh parsley<\/li>\n<\/ul>\n\n\n\n<p>Directions:<\/p>\n\n\n\n<ol class=\"wp-block-list\">\n<li>Pat chicken dry and remove tenderloin from breasts. Butterfly each breast, then separate butterflied halves to create 4-6 thin pieces; season both sides of chicken with pepper, Italian seasoning, and 1 1\/2 teaspoons salt.<\/li>\n\n\n\n<li>Pour flour into a shallow dish. Dredge each piece of chicken in flour, coating both sides, and tap off any excess.<\/li>\n\n\n\n<li>In a large skillet over medium-high heat, heat 1 tablespoon oil, then melt 1 tablespoon butter. Add half of chicken and cook, turning occasionally, until golden brown, 2 to 3 minutes per side. Transfer to a plate. Repeat with 1 tablespoon oil and remaining chicken.<\/li>\n\n\n\n<li>In same skillet over medium heat, heat 1 tablespoon oil. Add mushrooms and cook, stirring occasionally, until softened, about 5 minutes. Add shallot and remaining 1 tablespoon oil and 1\/2 teaspoon salt and cook, stirring frequently, until translucent, about 2 minutes. Add garlic and thyme and cook, stirring, until fragrant, about 1 minute. Add wine and cook, stirring occasionally and scraping browned bits from bottom of pan, until reduced by half, 4 to 5 minutes. Add broth and cream and bring to a simmer. Cook, stirring occasionally, until sauce starts to thicken, about 15 minutes.<\/li>\n\n\n\n<li>Stir in remaining 2 tablespoon butter until melted. Return chicken to skillet spoon sauce over chicken until heated through, 2 to 3 minutes. Top with parsley.<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"<p>From the brief research I did, this is considered an Italian-american dish because it was brought to America, became popular there yet is not popular in Italy (Sicily). One blog I found suggested it may have been invented by a Sicilian chef who was cooking for a French family living in Sicily. I actually stuck pretty closely to this one, apart from using red vermouth instead of marsala, dried thyme and no parsley (if I had fresh I would have&#8230;<\/p>\n<p class=\"read-more\"><a class=\"btn btn-default\" href=\"http:\/\/www.thehicksons.ca\/?p=182\"> Read More<span class=\"screen-reader-text\">  Read More<\/span><\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[5],"tags":[],"class_list":["post-182","post","type-post","status-publish","format-standard","hentry","category-italian-inspired"],"_links":{"self":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts\/182","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=182"}],"version-history":[{"count":2,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts\/182\/revisions"}],"predecessor-version":[{"id":185,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=\/wp\/v2\/posts\/182\/revisions\/185"}],"wp:attachment":[{"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=182"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=182"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/www.thehicksons.ca\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=182"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}