This is TOTALLY a favorite around our house, no getting around it. BDP and I like this dish with capers and mushrooms added, but the boys always opt out for the “plain” version, which drives me bananas. I usually just make it how BDP and I like it, and let the boys fend for themselves by having to pick out the capers and mushrooms. (Does that make me a horrible Mom?? Too bad!) This is delicious served over rice, couscous, quinoa, noodles, or pasta – take your pick. I sometimes double the sauce so that we have extra, too – feel free to do your thing.
**This recipe was created on Chef Alli’s Farm Fresh Kitchen as part of WIBW 13 News This Morning with Chris Fisher, April 2015. Special thanks to the farmers and ranchers of Kansas Farm Bureau for making this segment possible.
Cast Iron Chicken Marsala
4 chicken breasts, pounded into cutlets and cut in half
1 tsp. dried basil
1 tsp. dried oregano
1 cup all-purpose flour
1/4 cup unsalted butter
1/4 cup vegetable or canola oil
1/2 cup dry Marsala wine
1/2 cup chicken stock salt and pepper, to taste
1 Tbs. chopped fresh Italian flat leaf parsley, for garnish
In a large mixing bowl, combine spices with flour and set aside. In a large cast iron skillet (I like to use my 12-incher) over medium high heat, melt butter, then add oil.
While oil and butter are heating up, dredge (drag?) chicken breasts in flour mixture on both sides, coating nice and evenly; place chicken into hot oil (you want some sizzle) and brown on both sides, 2-3 minutes per side, working in batches. (Kitchen Smack: Don’t over crowd your pan with the chicken or you won’t get the nice browning you need!) Add more oil and butter to the skillet, a little at a time, as needed, continuing to brown all the chicken breasts, removing them to a platter as you go.
After all chicken cutlets have been browned and removed from the skillet, reduce heat to medium. Add Marsala and stock to the drippings in the skillet; whisking constantly to create a smooth sauce. Season to taste with salt and pepper, then add chicken breasts to sauce and cover skillet with foil. Let chicken simmer on low heat for 6-8 minutes, or until nice and hot throughout. (Make sure chicken breasts are at a safe internal temperature of 160 degrees F. at center.)
To serve, place chicken onto plates, top with sauce, garnish with parsley, eat like there’s no tomorrow! And whatever you do, don’t set your plate down. When you turn around, it will NOT be where you left it.
Now You’re Cookin’, Chef Alli