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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 very well with white meat and onions, giving a rich and embracing flavor to the dish.

Ingredients

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

Preparation

  1. First, make sure the chicken breasts are clean and dry. You can slightly flatten them with a meat mallet for a more even cooking.
  2. Season the chicken breasts with salt and pepper and then dredge them in flour, making sure to coat both sides well.
  3. Heat the olive oil in a large pan and once hot, add the chicken breasts. Brown the chicken on both sides until a nice golden crust forms.
  4. In the meantime, slice the onions thinly or dice them, according to your preference.
  5. Once the chicken is browned, remove the breasts from the pan and set them aside.
  6. In the same pan, add the onions, season them slightly with salt to help release water and let them soften over medium-low heat until they become translucent and slightly caramelized.
  7. At this point, return the chicken to the pan with the onions and turn up the heat to pour in the Marsala. Let the alcohol evaporate for a few minutes.
  8. Once the alcohol has evaporated, lower the heat, add some chicken broth or water so the sauce doesn’t stick, and continue cooking for about 10-15 minutes, or until the chicken is fully cooked and the sauce has thickened.
  9. Taste and adjust for salt and pepper if necessary.
  10. Plate the chicken breasts with some of the sauce and onions, and if you like, sprinkle with freshly chopped parsley.

Curiosity

Marsala wine was first produced in 1773 and quickly became popular as an ingredient in cooking. It is especially known for its use in the preparation of zabaglione and the famous chicken Marsala.

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