For perfect Italian-American chicken Marsala, we look to some non-traditional ingredients.
The British deserve at least partial credit for the creation of chicken Marsala, even if that might make more than a few Italians cringe. The dish, which has its roots in Sicily and is a staple of Italian-American restaurants and homes, cannot be made without Marsala wine, which refers to wine produced specifically around the city of Marsala in Sicily.
With chicken Marsala, we start by preparing the chicken cutlets and browning them well. Most supermarkets and butchers sell cutlets already prepared, but if you have trouble finding them, you can easily make your own from skinless, boneless chicken breasts byIn most chicken Marsala dishes, it's also customary to lightly dredge the cutlets in flour before browning them.
Now it's time to deglaze the pan. Deglazing means adding liquid and scraping up the fond . But before we do that, we want to make sure our liquid component is just right. In the case of chicken Marsala, the liquid is made up of chicken stock and Marsala wine. Speaking of the Marsala, here's one more rule: Don't use those bottles of"cooking" Marsala that are seasoned with salt and spiked with preservatives. They don't taste nearly as good as the real thing. And while you can certainly drop plenty of cash on a top-notch Marsala, it's easy to find bottles that are good enough to drink and still cost a song. I bought mine—a real-deal, very drinkable Marsala—for five bucks.
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