Chicken breasts al marsala.
It all started with a tomato….. Beautiful fragrant tomatoes. And what better way to have it than with fresh mozzarella? Or so we thought!!!!
Here I am, in my kitchen, putting together dinner.
On the one hand, I have tomatoes that require a few seconds of assembly.
On the other hand, beautiful chicken breasts will be prepared according to my son’s wishes: breaded.
Assembly starts: by cutting the tomatoes and mozzarella and placing them in a bowl. Opening the refrigerator to get basil, parmesan, and an egg.
As I am doing all this, my mind is going over all the beautiful events of the day, the wonderful time I had with a very dear friend, and answering homework questions.
Where am I? Oh!!! Yes!! As I reach the crisper drawer, I grab green leaf salad instead of getting basil.
At the sink, I clean and wash my salad, and on autopilot, I place it in the bowl with the tomatoes and the mozzarella. I proceed to season the salad.
My son walked back into the kitchen wanting to taste the Caprese, and at that moment, I looked down at my little bowls and realized that somehow I did not have your typical caprese anymore, but a Caprese salad with authentic salad in the mix.
Now… you may ask: what happened to the chicken?
Well, the chicken that was to be breaded ended up along the way, skipping the egg and the bread crumbs mixture, but just been floured and placed directly in the hot skillet.
Once I realized what I had done, I added some Marsala wine to the skillet, more butter, and had the most tender chicken breast we ever had.
A bit of an eclectic dinner, but I do not have any leftovers.
…and yes those are mint leaves with the chicken, I did not have any basil on the refrigerator.
If you enjoy this chicken marsala, be sure to take a look at my other recipes:
Chicken Breasts al Marsala
- 4 chicken 4 large pounded breast of chicken
- 1 tbsp unsalted butter 1 tablespoon unsalted butter
- 1 tbsp olive oil 1 tablespoon olive oil
- 1 cup marsala 3/4 to 1 cup marsala
- In a large skillet over medium low heat, add the olive oil and butter.
- Drench the chicken breast with salt and pepper and flour. Add the chicken breasts to the skillet, making sure that the skillet is not over crowded.
- When tone side of the chicken breasts are almost done, remove the skillet from the heat and add the Marsala wine. Return the skillet over the heat and turn the chicken.
- Add a teaspoon of butter. Blend well together.
Giangi's Kitchen provides nutritional information, but these figures should be considered estimates, as a registered dietician does not calculate them.
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