Global Banquet

ENTREES

 

CHICKEN MARSALA (POLLO AL MARASALA)
This dish was made famous with the growing Marsala wine industry during the
nineteenth century. Real Sicilian Marsala is the only wine we recommend for use in
preparing Chicken Marsala.-Stella

Ingredients:

Two large chicken breasts sliced into thin pieces (an equal quantity of turkey breast
or lean veal may be substituted)
one bottle of marsala wine (either dry or sweet according to preference)
whole or white flour
refined olive oil for cooking
50 grams of capers
juice of one large lemon
two tablespoons coarsely chopped fresh parsley
salt
pepper.

Preparation:

Over medium heat, warm several tablespoons of olive oil in a large pan for a few
seconds, being careful not to burn the oil. Generously coat chicken pieces with flour
and place in pan, turning occasionally. Sprinkle with salt and pepper. Add juice of
one lemon. When the chicken is essentially cooked, carefully pour a half bottle of
marsala wine over it, stirring the mixture gently. Allow alcohol to evaporate as sauce
thickens. This may take about two minutes. Add the parsley when it's almost done.
If you prefer a thicker sauce, add a little flour. Add capers last or sprinkle them
over the chicken as a garnish. Serves four to six.

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RABBIT AMANDINE (SICILY)

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PASTA WITH FENNEL AND HERRING (SICILY)