Chicken Strips with Marsala and Rosemary

The chicken strips with Marsala and rosemary are a tasty and fragrant dish that combines the sweetness of the wine with an intense aromatic herb like rosemary. Here is the recipe step by step.

Ingredients

• 400 g of chicken breast
• 100 ml of dry Marsala
• 1 sprig of fresh rosemary
• 1 clove of garlic
• Flour, as much as needed for dusting
• Extra virgin olive oil
• Salt, to taste
• Black pepper, to taste

Preparation

1. Start by cutting the chicken breast into strips, that is thin and not too large pieces.
2. Lightly flour the chicken strips, making sure to shake off the excess by tossing them gently.
3. In a large pan, heat a drizzle of extra virgin olive oil with a crushed garlic clove (which will remain whole).
4. Once the garlic has colored, remove it and add the floured chicken strips.
5. Cook the strips over medium-high heat until they are golden brown on all sides.
6. Add the fresh rosemary and let it flavor for a few minutes.
7. Deglaze with the Marsala and let the alcohol evaporate on high heat for 1-2 minutes.
8. Lower the heat, add salt and pepper, and cook for another 5-7 minutes or until the sauce has slightly reduced and the chicken is tender and cooked through.
9. Taste and adjust the seasoning with salt and pepper if necessary.

Before serving, remove the sprig of rosemary and, if you like, you can garnish the dish with some chopped fresh rosemary needles.

Curiosity

Marsala is a fortified wine typical of Sicily, traditionally used in cooking for the preparation of both sweet and savory dishes, like the famous scaloppina al Marsala. In this case, its use with chicken creates a combination of the refined flavor of the wine and the simplicity of white meat, enriched by the aroma of rosemary.