I really enjoy Chicken Marsala and will frequently order it in a restaurant. I don't know what it is, but lately I've been terribly disappointed in the flavor of the dishes I've been served. They just don't seem to taste Marsala-y enough for me. And I swear, one restaurant substituted white wine for the Marsala, a big no-no if you're craving a particular flavor!
I've tried a couple of home recipes; they've been just okay, but not worth repeating. I was beginning to think that perhaps this is a dish best prepared and served in a fine restaurant. Until...in my little $2.99 cookbook, I found this keeper. This recipe does not call for mushrooms or onions that I traditionally associate with this dish, but it doesn't need it. The person(s) who developed this recipe pared the ingredients down to the essence of what makes this a delicious and repeatable Chicken Marsala.
By The Confident Cooking Promise of Success
4 chicken breasts
2 tablespoons oil
2 tablespoons butter
1 clove garlic, crushed
2 cups chicken stock (14 oz can works just fine here)
1/3 cup Marsala wine (not the cooking wine)
2 teaspoons all-purpose flour
1/4 cup cream
2 teaspoons Worcestershire sauce
salt and pepper to taste
Heat a heavy frying pan and add the oil, then add the chicken. Cook the chicken over medium heat until cooked through and golden in appearance. Remove the chicken from the pan, place on a dish, cover with aluminum foil, and keep warm. Pour off any fat that remains in the pan.
Add the butter and garlic, stirring over medium heat for about two minutes. Try to scape up any little chicken bits for added flavor. Add the chicken stock and Marsala; bring to a boil. Reduce the heat and simmer until the liquid has reduced by half, about five minutes.
In the meantime, combine the flour, cream and Worcestershire in a small bowl to make a slurry; stir out any lumps. Once the liquid in the fry pan has been reduced, carefully stir in the slurry, and continue stirring over medium heat until the sauce boils and thickens.
Taste sauce for seasoning, and adjust as necessary. Serve hot, poured over chicken.
Very good with broad noodles.