Pollo al Marsala Recipe Guide

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Pollo al Marsala 

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Course Side Dish

Cuisine Italian

Equipment

• Equipment Needed
• Large skillet or frying pan
• Meat mallet or rolling pin
• Shallow dish for dredging
• Measuring cups and spoons
• Cutting board and knife
• Tongs or spatula

Ingredients

  

• Ingredients
• Chicken:
• 4 boneless skinless chicken breasts
• Salt and pepper to taste
• 1/2 cup all-purpose flour for dredging
• 4 tablespoons olive oil
• 4 tablespoons unsalted butter
• Marsala Sauce:
• 1 cup Marsala wine
• 1 cup chicken broth
• 2 cloves garlic minced
• 1/2 cup sliced mushrooms optional
• 1 teaspoon dried thyme or 1 tablespoon fresh thyme
• Fresh parsley chopped (for garnish)

Instructions

 

• Detailed Step-by-Step Instructions
• Prepare the Chicken:
• Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness (about 1/2 inch). This helps them cook evenly.
• Season both sides of the chicken breasts with salt and pepper.
• Dredge the Chicken:
• In a shallow dish, place the flour. Dredge each chicken breast in the flour, shaking off any excess. This will give the chicken a nice crust when cooked.
• Heat the Pan:
• In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts in a single layer. Cook for about 4-5 minutes per side until golden brown and cooked through. (You may need to do this in batches to avoid overcrowding the pan.)
• Remove the chicken from the skillet and set aside on a plate.
• Make the Marsala Sauce:
• In the same skillet, add the remaining olive oil and butter. If using, add the sliced mushrooms and sauté for about 2-3 minutes until tender.
• Add the minced garlic and cook for an additional 30 seconds until fragrant.
• Pour in the Marsala wine, scraping up any brown bits from the bottom of the pan. Let it simmer for about 2-3 minutes until it reduces slightly.
• Add the chicken broth and thyme, then return the chicken to the skillet. Let it simmer for another 5-7 minutes until the sauce thickens slightly and the chicken is heated through.
• Serve:
• Garnish with freshly chopped parsley and serve with your choice of sides, such as pasta, rice, or a fresh salad.
• Variations
• Mushroom Lovers: Add more mushrooms for a heartier dish or replace chicken with veal for a classic Pollo al Marsala twist.
• Herb Infusion: Experiment with different herbs like rosemary or sage for a unique flavor profile.
• Gluten-Free: Use gluten-free flour or cornstarch for dredging to make it suitable for a gluten-free diet.
• Tips and Substitutions
• Marsala Wine: If you don’t have Marsala, you can substitute with dry sherry or white wine, though the flavor will differ slightly.
• Chicken Broth: Low-sodium chicken broth can help control the saltiness of the dish.
• Dairy-Free: Substitute the butter with a dairy-free margarine or olive oil for a dairy-free option.
  

Keyword Pollo, Pollo al Marsala

Pollo al Marsala is a delightful Italian dish that combines the rich flavors of chicken with a sweet Marsala wine sauce, creating a comforting meal that is perfect for any occasion. The tender chicken paired with the savory, slightly sweet sauce makes this dish a favorite at dinner tables across Italy and beyond. From my own personal experience, this recipe is not only delicious but also surprisingly simple to make. Let me show you how I make Pollo al Marsala in a way that will impress your family and friends.

Notes on What to Expect

When making Pollo al Marsala, you can expect a rich and flavorful dish that is both comforting and elegant. The sweetness of the Marsala wine balances perfectly with the savory chicken, making it a delightful meal for any night of the week or special occasions. The dish pairs wonderfully with a side of roasted vegetables or a creamy risotto.

Ingredients

• Chicken:
  • 4 boneless, skinless chicken breasts
  • Salt and pepper, to taste
  • 1/2 cup all-purpose flour (for dredging)
  • 4 tablespoons olive oil
  • 4 tablespoons unsalted butter
• Marsala Sauce:
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 2 cloves garlic, minced
  • 1/2 cup sliced mushrooms (optional)
  • 1 teaspoon dried thyme or 1 tablespoon fresh thyme
  • Fresh parsley, chopped (for garnish)
  • > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo al Marsala  now.

Equipment Needed

• Large skillet or frying pan
• Meat mallet or rolling pin
• Shallow dish for dredging
• Measuring cups and spoons
• Cutting board and knife
• Tongs or spatula
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo al Marsala  now.

Detailed Step-by-Step Instructions

1. Prepare the Chicken:
   • Place the chicken breasts between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound the chicken to an even thickness (about 1/2 inch). This helps them cook evenly.
   • Season both sides of the chicken breasts with salt and pepper.
2. Dredge the Chicken:
   • In a shallow dish, place the flour. Dredge each chicken breast in the flour, shaking off any excess. This will give the chicken a nice crust when cooked.
3. Heat the Pan:
   • In a large skillet, heat 2 tablespoons of olive oil and 2 tablespoons of butter over medium-high heat. Once hot, add the chicken breasts in a single layer. Cook for about 4-5 minutes per side until golden brown and cooked through. (You may need to do this in batches to avoid overcrowding the pan.)
   • Remove the chicken from the skillet and set aside on a plate.
4. Make the Marsala Sauce:
   • In the same skillet, add the remaining olive oil and butter. If using, add the sliced mushrooms and sauté for about 2-3 minutes until tender.
   • Add the minced garlic and cook for an additional 30 seconds until fragrant.
   • Pour in the Marsala wine, scraping up any brown bits from the bottom of the pan. Let it simmer for about 2-3 minutes until it reduces slightly.
   • Add the chicken broth and thyme, then return the chicken to the skillet. Let it simmer for another 5-7 minutes until the sauce thickens slightly and the chicken is heated through.
5. Serve:
   • Garnish with freshly chopped parsley and serve with your choice of sides, such as pasta, rice, or a fresh salad.

Variations

• Mushroom Lovers: Add more mushrooms for a heartier dish or replace chicken with veal for a classic Pollo al Marsala twist.
• Herb Infusion: Experiment with different herbs like rosemary or sage for a unique flavor profile.
• Gluten-Free: Use gluten-free flour or cornstarch for dredging to make it suitable for a gluten-free diet.

Tips and Substitutions

• Marsala Wine: If you don’t have Marsala, you can substitute with dry sherry or white wine, though the flavor will differ slightly.
• Chicken Broth: Low-sodium chicken broth can help control the saltiness of the dish.
• Dairy-Free: Substitute the butter with a dairy-free margarine or olive oil for a dairy-free option.
• > Go here to buy the must-have equipment and ingredients for creating a Savory  #Pollo al Marsala  now.

Nutritional Information Per Serving (Approximate)

• Calories: 350
• Protein: 35g
• Fat: 18g
• Carbohydrates: 10g
• Fiber: 1g

Closing Thoughts

I hope this guide has made making Pollo al Marsala seem a little less daunting! Have you tried it before? Please, be honest, and let me know in the comments below. I like to hear feedback from a real person like you, so please leave your honest comment! Happy cooking!