Chicken, with an Italian touch…
It is sometimes a struggle to find the motivation to cook chicken yet again! To be inspired to make a delicious meal that gives complete food satisfaction without spending the whole day cooking it isn’t easy! Chicken and wine go hand in hand in many recipes. One can rarely
go wrong with this combination. The classic Italian dish – Chicken Marsala is very versatile. You can make it as fancy or as simple as you choose. This is what it is – basically, it is a classic chicken cutlet, which is lightly coated with flour, sautéed, the pan then deglazed with wine to make a delicious sauce.
Yes, this is as simple as it sounds. For entertaining, one can be innovative and add a few ingredients that will enhance the flavour making it deeper and richer. I like to serve my version of Chicken Marsala over penne, but technically, you can use any pasta shape. you can even serve the chicken with sautéed spinach and crusty bread. It’s also great with mashed potatoes and green beans blanched and then sautéed.
Flavour enhancers are an integral part of any dish. Everything from a basic soup to the main course to a dessert has the potential to change from something simple to something spectacular thanks to these magical ingredients. One of the most popular flavour enhancers that can be used when making Chicken Marsala is Pancetta – an Italian bacon that, unlike the American bacon, is not smoked.
This adds another dimension to the dish – a depth that imparts a beautiful flavour. After frying the pancetta, you should reserve the fat so that you can cook the chicken breasts in it – another flavour boost. It is best to use skinless, boneless chicken breasts that are thinly sliced, so that the chicken cooks quickly and evenly. And don’t forget to season the chicken before you flour it. Go easy on the salt since the pancetta is salty. Slice the boneless chicken breasts at an angle and sear the slices over medium-high heat till light golden.
Ingredients: 1 lb. boneless, skinless chicken breast halves; salt and freshly ground black pepper; 3-4 tblsps olive oil; 6 oz mushrooms, sliced; 4 large cloves garlic, minced; 1/2 cup dry Masala; 1/3 cup heavy cream; 1/3 cup crumbled Gorgonzola; 1 tblsp chopped fresh parsley
Method: Slice the chicken at an angle and season generously with salt and pepper.
Heat 2 tblsps of the oil in a non-stick pan and when hot, add the chicken and cook till light brown and barely cooked.
Transfer the chicken to a plate, cover with foil to keep warm.
Return the pan to medium heat and add the remaining oil.
Add the garlic and stir for about a minute. Then add the mushrooms, season lightly with salt, and sauté, stirring with a wooden spoon, until softened and well browned.
Pour in the Masala and scrape the pan with the spoon to loosen any browned bits; simmer until the Masala is reduced slightly.
Stir in the cream and simmer gently for 1 minute. Add two-thirds of the Gorgonzola and stir until melted.
Adjust seasoning. Then add the chicken along with any accumulated juices and turn to coat with the sauce. Serve immediately, sprinkled with the remaining cheese and the parsley.