Chicken Marsala
Photo: Mark Pellegrini (Raul654), CC BY-SA 2.5
Chicken Marsala is a one-pan dinner of floured chicken cutlets in a reduced sauce of marsala wine, parsley and rosemary. This version adds sugar snap peas alongside the mushrooms, so the vegetable is cooked into the dish instead of served on the side. The mushrooms and peas are fried in butter first, then returned at the end to simmer in the sweet, nutty wine, which cooks down to coat everything.
Instructions
Stir the marsala, water, chopped parsley and rosemary together in a bowl and set it aside.
Melt the butter in a large frying pan over medium heat. Add the mushrooms and sugar snap peas and fry them until the mushrooms are softened and the peas are tender.
While the vegetables cook, dredge the chicken cutlets in flour so each piece is lightly coated on both sides.
Take the mushrooms and peas out of the pan and set them aside. Put the floured cutlets into the same pan.
Cook the chicken until it is well done, with no pink left in the center.
Return the mushrooms and peas to the pan and pour in the wine and herb mixture. Bring it to a boil.
Keep boiling until the liquid has reduced and turned into a thicker sauce around the chicken. Serve straight from the pan.
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