10 July, 2015
Pollo al marsala
Chicken Marsala: Chicken Marsala is an Sicilian American dish made from chicken cutlets, mushrooms, and Marsala wine. The dish dates back to the 19th century, when it most likely originated with English families who lived in the western Sicily region, where Marsala wine is produced.
- 1 1/2 lb Chicken breasts
- 1 cup Wine (Marsala)
- 2 cups Penne or other medium pasta shape
- 3 tbsp Butter
- 1 cup flour
- 1 lb Mushrooms, sliced
- Salt and pepper to taste
- 1 cup Chicken stock
- 1/4 cup olive oil
- 2 tbsp Parsley, chopped (Dry or Fresh)
- 4 tbsp Parmesan cheese grated
- Clean chicken breasts by trimming the fat and thin breasts. Flour chicken breasts.
- Begin cooking your pasta, follow directions on the pasta box. Put olive oil in sauté pan and heat up, place breast in pan to lightly brown both sides of breast. Add your salt and pepper.
- Take oil out of pan, leaving breasts in the pan and add Marsala wine.
- Cook chicken in wine for 3-5 minutes, the wine will eventually begin to evaporate. When wine is getting low in pan, add chicken stock. Also you can add your mushrooms and parsley.
- Cook for another 5 minutes or until chicken is completely cooked.
- Add your butter at the very end and wait until it melts into your sauce.
- Add your cooked pasta onto you dish. Pour your chicken, mushrooms and sauce over the pasta. Add your Parmesan cheese to your desire.
Pollo al marsala
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Nutrition Facts
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