Il Cucinologo
EN

Chicken Breast with Onions and Marsala

17/11/2023

I can offer you an Italian variant of the classic chicken breast with onions and Marsala. Marsala is a Sicilian fortified wine that pairs beautifully with white meat and onions, giving the dish a rich and enveloping flavor.

Ingredients

  • 4 chicken breasts
  • 2 medium onions
  • 1 glass of dry Marsala wine
  • Flour, as needed to coat the chicken
  • Extra virgin olive oil
  • Salt and pepper, to taste
  • Chicken broth or water, to taste
  • Fresh chopped parsley (optional)

Preparation

  1. First, make sure the chicken breasts are clean and dry. You can lightly flatten them with a meat mallet for more even cooking.
  2. Season the chicken breasts with salt and pepper, then dredge them in flour, making sure the flour adheres well on both sides.
  3. Heat the olive oil in a large skillet and, once hot, add the chicken breasts. Brown the chicken on both sides until a nice golden crust forms.
  4. Meanwhile, slice the onions into thin strips or dice them, according to your preference.
  5. When the chicken is golden, remove the breasts from the skillet and set them aside.
  6. In the same skillet, add the onions, lightly salt them to help release their water, and sauté over medium-low heat until they become translucent and slightly caramelized.
  7. At this point, return the chicken to the skillet with the onions and increase the heat to pour in the Marsala. Allow the alcohol to evaporate for a few minutes.
  8. Once the alcohol has evaporated, lower the heat, add a little chicken broth or water to prevent the sauce from sticking, and continue cooking for about 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened.
  9. Taste and adjust the salt and pepper if necessary.
  10. Plate the chicken breasts with some sauce and onions and, if desired, sprinkle with fresh chopped parsley.

Trivia

Marsala wine was first produced in 1773 and quickly became popular as a cooking ingredient as well. It is best known for its use in preparing zabaglione and the famous chicken Marsala.

If you don’t have Marsala, you can use another fortified wine such as Madeira or a dry sherry. The result will be slightly different but still enjoyable.