Chicken Marsala

Chicken (White Wine) Marsala

So we really wanted to make Chicken Marsala but we didn't have enough Marsala wine so we decided to substitute it with white wine. We have made done recipe before with Marsala wine and now with the white wine and we didn't really think there was that big of a difference in the taste of the chicken. But something that we tried this time that we hadn't before was to marinate the chicken, it really made a difference in the taste of the chicken. I would have to say that marinating is a MUST! Remember if you don't want to use or don't have the white wine, you can always use Marsala wine.

Ingredients

-Chicken
-1/2 cup chicken stock
-1/2 cup White wine (or Marsala wine)
-Olive oil
-1 tablespoon of chopped parsley
-1 tablespoon of capers (optional)
-Mushrooms (we didn't have any at the time so we didn't use them, but if you have them and like them, use them!)
-1 tablespoon chopped parsley
-2 pieces of bacon
-Italian bread crumbs

Marinade Ingredients

-1 large zip lock bag
-1/4 cup White wine
-2 tablespoons lemon juice
-2 teaspoons of garlic
-1 teaspoon of salt
-1/2 teaspoon of pepper
-1 tablespoon of fresh rosemary (optional)

Marinate chicken for at least 30 minutes, the longer the better. In a zip lock bag pour white wine, lemon juice, garlic, salt, pepper, and rosemary (optional).

Coat the chicken on both sides with Italian bread crumbs.


In a large skillet heat up some olive oil, enough to coat the bottom of the skillet. Once the oil has heated up (you can test it by putting a little bit of the bread crumbs into the oil, if the oil bubbles and sizzles its ready). Cook the chicken for 5 minutes on each side. WARNING: The oil will pop and sizzle watch out it hurts!!Once the chicken is cooked, remove it from the pan. Add the chopped bacon and let it cook for a little bit if its not precooked. WARNING: this will also cause the oil to sizzle and pop so watch out!


Don't change pans or clean it. Leave the little bits from the bacon and the chicken, it sounds gross but it helps to add flavor to the sauce and tastes delicious! Add in the chicken stock and the white wine, use the liquid to help scrap up the leftover bits from the chicken and bacon. Add in the capers, now would also be the time to add in the mushrooms.

Let the sauce come to a boil (to cook out the alcohol) then reduce heat and let it simmer for about 5 minutes. Pour the sauce onto the chicken and add the chopped parsley (as you can see, we used a little more than necessary, oops). ENJOY!!!



BONUS!!

With our White Wine Chicken we had a side of Tomato Salad!!

-Grape tomatoes (or you can cut 2 tomatoes into cubes but this is easier!)
-Mozzarella Cheese (cut into cubes)
-Olive Oil
-Balsamic Vinegar
-Onion (optional)
-Italian Seasoning

Put the tomatoes in a small bowl.


Cut the mozzarella cheese into small cubes. Cut the onion into small pieces, you wont need a lot it really depends on how much you want to add into the salad.


Put the cheese and the onions into the bowl with the tomatoes. Add about 1 tablespoon of olive oil. Then add about 1-2 tablespoons of the balsamic vinegar (you can just eyeball it). Sprinkle on some Italian seasoning and mix well. Enjoy!!!



- Melanie & Michael