Judge Rosemarie Aquilina shares a chicken recipe sweetened with a cup of Marsala wine.
By Rosemarie Aquilina
Photography by Viviana Pernot
Wine is used in our favorite family recipes. I keep Marsala wine, sweet and dry, on hand for cooking. Sweet Marsala wine adds a bit of sweetness. Dry Marsala can offer more depth and complex flavor. We eat a lot of chicken so I change up the flavors. When I make this, there are never leftovers. The Three Mix (an idea I got years ago from Paula Deen), and Roux Balls are both cooking staples and time savers in my kitchen.
Sweet Chicken Marsala
Serves 6 – 8
2 pounds thinly sliced boneless chicken breasts or chicken tenders
All-purpose flour or Roux Balls in lieu of coating chicken with flour (see following recipe)
Kosher salt, freshly ground pepper or Three Mix (see following recipe)
¼ cup extra-virgin olive oil, or as preferred
6 tablespoons butter, divide into 2 tablespoons and 4 tablespoons
6 ounces prosciutto, thinly sliced
8 ounces mushrooms, sliced or stemmed and halved
1 bunch green onions, cleaned and sliced into the green
1 cup sweet Marsala wine
1 cup chicken stock or bone broth, low sodium
¼ cup, or more, as desired, flat or curly leaf parsley, washed and chopped
Pound chicken lightly so all pieces are approximately the same thickness. Dredge in flour lightly seasoned with salt and pepper (or use the Three Mix seasoning below) then shake excess off. If you prefer not to use flour, you can omit this step and instead lightly season chicken with salt and pepper.
In large skillet on medium high heat, place olive oil and 2 tablespoons butter. Add chicken and fry until golden on each side, about 5 minutes, depending on the thickness of the chicken. Do not overcook or burn. Remove cooked chicken to a plate. Fry chicken in batches until all chicken is cooked. You may need to add additional olive oil and butter depending on the amount of chicken you use. Lower heat to medium and in the drippings fry the prosciutto until fat rendered out — about 1 minute. Remove prosciutto and place on plate with chicken.
Add mushrooms and sauté, then add green onions. Fry until mushrooms are browned, onions are cooked and moisture is mostly evaporated. As you are frying, lightly season with salt and pepper or the Three Mix.
Pour Marsala wine in the pan and boil down for a few seconds. This will render out the alcohol. Add chicken stock and simmer for 1 minute. Return chicken and prosciutto to pan. Add 4 tablespoons butter or two to three Roux Balls. Simmer until sauce thickens and flavors blend.
Place on warmed serving platter and garnish with fresh parsley. Serve immediately with rice or mashed potatoes and your favorite green vegetable such as asparagus, broccoli or Brussels sprouts.
For more sauce, increase wine and broth equally.
1 cup salt
¼ cup black pepper
¼ cup garlic powder
I keep this mix on hand next to my stove. It saves time and seasons food well. In another shaker I use the same ingredients and add ¼ cup dried Italian seasoning. Experiment with various blends. They make seasoning easy, and you can use up your favorite spices instead of letting them get old and throwing them away.
½ cup butter
½ cup flour
With a fork, mix equal parts of softened (not melted) butter and flour. Add more flour by teaspoons until smooth and flour won’t absorb more. The butter should absorb as much flour as you can mix in while still allowing it to take shape. Form into ¾ to 1-inch balls. It will make several balls. Store in air-tight container in freezer. Use to thicken any gravy or sauce. Roux Balls thicken without causing lumps.
- A Woman SEEN Making an Impact: Rosemarie Aquilina
- Rosemarie’s Recipes: Stuffed Mushrooms
- Rosemarie’s Recipes: Lemon Cheesecake Topped with Fruit
- Rosemarie’s Recipes: Beer Bread and Beef with Beer Sauce
- Rosemarie’s Recipes: Ricotta Pancakes and Coffee Flavored Whipped Cream
- Rosemarie’s Recipes: Strawberry Pound Cake and Faux Banana Split
- Rosemarie’s Recipes: Taco Salad with Side Dips