@GabGrabsGrub: Chicken Marsala
Gab Varano / The Hofstra Chronicle
What do chickens call school tests? Eggs-aminations! (Sorry, I know it’s bad, but I really can’t help it). This week, it’s chicken marsala, which is a staple in my house – especially with mashed potatoes and green beans. Anyways, hatch a plan to make this dish and enjoy!
4 thinly sliced pieces of boneless chicken breasts, cutlet style
1 small onion, thinly sliced
2 tablespoons all-purpose flour
6 tablespoons olive oil
3 tablespoons butter
1/4 cup Marsala wine
Salt and black pepper, to taste
Heat the olive oil and butter in a large skillet on low heat.
Add thinly sliced onions, stirring frequently. Cook until soft and translucent.
Remove from skillet and set onions aside, leaving as much of the cooking oils in the pan as possible.
Place 2 tablespoons of flour onto a large, flat plate.
Lightly dredge the chicken pieces in the flour, and place chicken in the skillet that contains the remaining oil and butter mixture. Heat should be medium low.
Cook the chicken pieces until all the pink has disappeared. Approximately 3 minutes each side.
Remove the chicken from the pan.
Add the Marsala wine to the pan and cook until the liquid reduces to a slightly thicker consistency.
Stir the onions into the Marsala mixture, and then add the pieces of cooked chicken.
Heat evenly, turning over to warm each side of the chicken.
Let chicken rest in the skillet for 1 minute before serving.