Butterfly Chicken Masala
This rich Italian dish is based on the Wine, Marsala, which is a fortified wine from the town of Marsala in Sicily, Italy.
Here, winemakers produce this Italian-style favourite from local white grape varieties such as Inzolia, Grillo, Damaschino, and Catarratto. It Gives the dish a very special taste.
Why sweet Marsala and not dry? Well Sweet Marsala, with its caramel-like sweetness and nutty undertones, imparts a velvety richness to Chicken Marsala. The sweetness balances the acidity of the tomatoes and ideally complements the savoury flavours of the chicken.
The best substitute for Marsala wine is Madeira because of the similar taste profile. If you can’t find Madeira either, you might try simmering 1 part brandy with 2 parts white wine, brown sugar and a touch of salt. Allow to cool and use as the recipe demands.
How To Make My Chicken Marsala
Ingredients
Mushrooms – There are many different mushrooms you can use all are fine for this dish
Chicken
- Four chicken breasts
- 3 tablespoons olive oil or more as needed
- 40 gm all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon pepper
Marsala Sauce
- 2 tablespoons butter
- 125 gms sliced mushrooms
- 1 medium onion finely diced
- 2 cloves garlic minced
- 1 tablespoon all-purpose flour
- 125 ml Marsala wine or substitute
- 180 ml ounces chicken broth ~ chicken stock can be used
- 125 ml cup heavy cream
- Cut the chicken breasts almost in half lengthwise, basically open them to butterfly them and repeat the slicing/opening process to each half to create the finished butterfly. Now place each butterflied breast in cling film, and further flatten, tenderising the meat with a food mallet but taking care not to break up the breast. Repeat the process with every chicken breast.
- Heat the oil to medium high heat in a deep, large skillet.
- Place the flour, salt, and pepper onto a plate. Whisk this together with a fork.
- Take each piece of chicken one at a time and coat it with the flour mixture. Shake off any excess flour mixture, then place the pieces into the hot oil.
- Cook just a few pieces of chicken at a time so that the pan is not overcrowded.
- Cook for 3-4 minutes on each side until fully cooked through and seared to a golden brown.
- To make the marsala sauce, melt butter in the skillet after removing the chicken. Add the mushrooms and diced onions and cook for 3 minutes.
- Add 1 tablespoon of flour and minced garlic. Stir and cook for 1 minute. Make sure to deglaze the pan with a little white wine and add the results to the pan.
- Whisk in Marsala wine and simmer it for 1 minute.
- Whisk in chicken broth and heavy cream.
- Bring the creamy sauce mixture to a low boil. Then reduce heat and simmer it to thicken and reduce the sauce, stirring the pot every so often to ensure the mixture is not sticking. Cooking time will take 8 to 10 minutes, you want to give it plenty of time to develop a rich golden colour and thicken.
- Return the chicken to the skillet continuing to heat for a few minutes in the mushroom sauce, or until the chicken is heated through.
To accompany the dish I would suggest mashed sweet potato, with sautéed garlic and broccoli which is lightly cooked, adding sliced almonds for the final minute of cooking.
Remember, sweet potato needs much less time to soften than ordinary potatoes, try them after 10 minutes of simmering and if not ready then again at 5 minute intervals.
A side dish of very thinly sliced red and green hot peppers marinaded in white wine and sugar, gives a sudden contrast to the sweetness of the marsala sauce…but only a teaspoon or two at a time!
Enjoy this dish with a glass or two! of dry Italian wine such as Pinot Grigio.