Hey KS Fans,
Chicken Marsala is one of these recipes that we all here about but many of us do not actually make – it’s maybe the intimidation factor of its name? I have had it at a few “fancy” restaurants but have actually really never made it more than a handful of times for dinner at home.
When it comes to Chicken Marsala there is nothing unapproachable about it!
However, there is one thing that may deter the regular kosher consumer – the lack of KOSHER Marsala wine that is available to purchase. Yes you have the fake “marsala” cooking wine that some Jewish brands have on the shelf, but I find those very salty and not something I would want to put into my delicious food.
The rule of thumb for cooking with wine is – If you wont drink it in a glass you DO NOT cook with it!
So I took a visit to my local Kosher Wine Store and asked for kosher marsala – of course they did not have it and said it would have to be special ordered at $49.95 a bottle. Huh really that expensive?
Instead the store manager pointed me to a different wine that he guaranteed would be just as good and that he recommended as a great substitute. I took it one step further and bought some sweet red wine to go mix in with his choice thinking the combination would taste great with this Chicken dish.
After some testing I share with you my KS fans – this really delicious Chicken Marsala recipe that I made last night for Dinner. I served it over some rice pilaf and it was a huge hit – especially with my 2 year old daughter Tunie B.
So a Big Thank YOU to the guy at – The Lakewood Vineyard Store! – Your choice was right on the money!
And my tip for all you hard working people who are going to make this dish tonight – So what I do & POUR YOURSELF a great big ol’ glass of this wine (I like mine ice cold) and drink it while your cooking!
We deserve it!
- 1/2 cup all-purpose flour
- 2 1/2 tsp. paprika
- 2 tsp. salt
- 2 tsp. garlic powder
- 1 tsp. black pepper
- 1 tsp. cumin
- 1 tsp. onion powder
- 1 tsp. cayenne pepper
- 1 tsp. dried leaf oregano
- 1 tsp. dried thyme
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tbsp.olive oil
- 4 tbsp. margarine
- 3 cups sliced mushrooms ( button , cremini, oyster, shiitake)
- ½ cup white wine
- ¼ cup sweet Malaga wine
- 1 cup chicken stock
- Salt and freshly ground black pepper
In a shallow bowl or plate combine the flour and all the spices and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the margarine and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside.
Add 1 tablespoon of the remaining margarine to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
Add both the wines and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of margarine, add salt and pepper, to taste.
Serve immediately with side of Rice Pilaf or Couscous.