Chicken Marsala (Pollo alla Marsala).

ROLCAM

Chicken Marsala (Pollo alla Marsala)

This dish was made famous with the growing Marsala wine industry during the nineteenth century. Veal Marsala probably originated among western Sicily's English families. Real Sicilian Marsala is the only wine we recommend for use in preparing Chicken Marsala.
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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Roland Camilleri

Moderator

Sydney , Australia.