Chicken Marsala with fresh fettuccine
Marsala wine is produced in and around the Sicilian city of Marsala. Just like San Marzano plum tomatoes and other products of Italy, Marsala wine is protected by the Denominazione di origine controllata, or D.O.C., which is a label on the wine that insures it is produced only in this region under the Italian government’s specified conditions. The wine was given the D.O.C. in 1969.
Ingredients (8 servings):
- 6 – large boneless and skinless chicken breasts cut in half
- Salt and pepper to coat the chicken
- 8 tablespoons – all purpose flour
- 8 tablespoons – butter (2 batches of 4 tablespoons each)
- 24 ounces – chicken broth
- 6 tablespoons – fresh Italian parsley, diced
- 2 pounds – fresh sliced mushrooms
- 2 cups – Marsala wine
Preheat oven to 200 degrees F. Once the chicken breasts have been cut in half, they need to be pounded briefly to thin them. Take each breast half, place it between cellophane, and hammer gently with a mallet being careful not to tear the chicken apart (see picture below).
Pound the chicken when it is between cellophane with a mallet to thin it.
Sprinkle salt and pepper on each side of the chicken halves and dip into the flour to coat shaking excess flour off.
Melt 4 tablespoons of butter over medium heat in a large skillet (see picture below) and brown each side of the chicken – about 4 minutes per side. You will only be able to do 6 halves at a time so place the first batch in the oven to keep warm once it has been browned while you are preparing the second batch and the sauce (use an additional 4 tablespoons of butter for the second batch).
Browning the chicken
Once the second batch has been browned and placed in the oven to keep warm, add the broth, Italian parsley, mushrooms, and Marsala wine to the skillet and cook over medium high heat for about 15 minutes stirring periodically to scrap up the brown chicken particles and flour on the bottom of the pan.
Add the chicken and continue to cook for another 15 minutes. The flour from the chicken will help to thicken the sauce.
The chicken cooking in the sauce.
I like to serve the sauce over fresh fettuccine (see picture below). It is important if you are making fresh noodles not to overcook them. I boil water with salt (at least a gallon of water per pound), add the fresh noodles, and cook for about 3 minutes. Do not rinse the noodles after you pour them into a colander (the water will keep them from binding with the sauce). Place the noodles back into the pot and add the sauce – mix well and serve with the chicken. By the way, if you have to make noodles and wait to add the sauce, place them in the pot and add olive oil if you intend to add a tomato sauce or butter if you will add a sauce like the Marsala above.
Fresh fettuccine waiting to be cooked.
This is how you do fried chicken! Perfect video Chef John! I like to use Emerils Essence (on FoodNetWork riepces), but I substitute another tablespoon of black pepper for the salt in his recipe. Out of the several recipe videos I've watched, yours is the only one that has the proper methods for frying chicken. Nice one!