Casa Fin | Ricette - Chicken alla Marsala
||Chicken alla Marsala|
Story Behind Th
|Over the years, we’ve
had many big events, with LOTS of famiglia e amici - eating, drinking
and being VERY merry - at the Brisbane Branch of Casa Fin/Williams.
This dish has always been a favourite and it tastes even better the
next day!! When you have over 30 people for Christmas Lunch, recipes
like this come in very handy!
Recipe's Country of Origin
|Meal Type||Lunch or Dinner
|Preparation Time||10 minutes
|Cooking Time||10 minutes
|Oven Temperature||1000 C –
just to keep warm before serving
|Number of Servings||Amounts can vary,
depending on whether it’s a main or one of many dishes at a big affair.
||1. Chicken Breasts,
thinly sliced (scaloppini) or tenderloins
2. Plain flour – for dusting
3. Butter – for cooking chicken
4. Marsala – Boronia Marsala all’uovo is best
5. Cream – 100 mls (or more, depending on quantity)
|Cooking Instructions||1. Put all the
chicken pieces in a plastic bag and add plain flour.
2. Shake the bag until the chicken is coated
3. Melt the butter in a frying pan, but take care not to let it brown
4. Cook chicken in small batches until chicken is brown.
5. Add more butter if needed
6. When sizzling, add Marsala and let it caramelise
7. Put each batch aside in an oven dish
8. Repeat until all chicken is cooked
9. Return chicken to pan, add a little more butter and marsala
10. Add cream and stir through
11. Serve immediately, or cover and store in oven on very low heat
|Serving Suggestions||1. If serving as a
main, use scaloppini, or thinly sliced chicken, as a whole breast will
not cook through before the butter starts to burn.
2. For a dish which is one of many for a party, use tenderloins.
3. Garnish with pinches of fresh parley.
4. You could try this with veal, but make sure it’s very thinly sliced. It will cook very quickly, so be sure to keep it tender.