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Marsala, not just the color of the year…

Marsala, not just the color of the year…

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Marsala, the ever popular wine is really making a splash this year and not just in our favorite dishes.  From home decor to the red carpet, the color Marsala is showing up everywhere.  To me, it’s no surprise that Marsala is so hot and trendy right now.  The color Marsala much like the wine, is a rich and earthy with sweet amber tones giving you that warm sense of regal comfort. Kind of like being wrapped in a warm blanket by the fire of your Palatial Chateau. (You know that feeling right – lol).  From a food perspective, these are also reasons to cook with Marsala wine.  This popular sweet Italian wine brings a touch of homemade class to just about any dish it’s used in. From savory meals to desserts, this fortified wine is rich in color and taste.  


Chicken Marsala Cheftini

When I think of marsala I think of the ever popular Chicken Marsala.  Chicken Marsala is one of those classic Italian dishes that is down-right classy comfort food.  This classic dish is made with mushrooms and a semi sweet marsala wine.  Once the chicken and mushrooms are cooked, Marsala wine is added and then reduced to a thick syrupy sauce.  Even my picky husband who doesn’t eat mushrooms will just dive right into the bottom of the dish, bread in hand, just to dunk into some of that rich Marsala goodness.  

Chicken Marsala Cheftini

If you haven’t made Chicken Marsala at home you really should give it a try.  With a few simple ingredients you can make your own version of this classic Italian dish. If you google Chicken Marsala you will find many different recipe variations.  

My favorite recipe for Chicken Marsala is made with very thin chicken breasts, baby bella mushrooms, pancetta, fresh sage and of course Marsala wine.  I like this recipe because the bella mushrooms give more color and flavor to the overall dish than regular mushrooms, and the addition of Pancetta (Italian bacon) adds a bite of saltiness to the semi sweet reduction. Traditionally, the herbs used in this dish are a little more woodsy (like thyme, oregano or rosemary), but I think the sage brightens up the dish a little flavor wise.  

Chicken MarsalaOnce the chicken Marsala is done, you are left with a rich semi-sweet dish, not just in flavor but in color too.  I always find myself not wanting the meal to end and always compelled to go back for just one more bite.  Perhaps this is why the color of the year is also one of the most popular Italian wines. When used properly it’s deep color and richness coupled with its sweet undertones bring about a comforting experience that you just don’t want to go away.    

Chicken Marsala with Pancetta

So whether you are sitting in your Marsala wine colored room, looking down at your freshly painted Marsala colored nails, or gazing down at a magazine filled with this year’s hottest color, I hope you’ll be inspired to try making a dish with this classic Italian wine. Specifically, MY Chicken Marsala with Pancetta and Sage recipe. 🙂 

Happy Cooking and enjoy.  

Chicken Marsala Cheftini

Chicken Marsala with Pancetta and Sage

Classic chicken marsala with a pancetta twist. All the classics of a chicken marsala with a touch of pancetta italian bacon.
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 3

Ingredients
  

  • 4-5 Pieces of very thin Chicken Breasts
  • 2 oz of thinly sliced pancetta bacon - cooked and crumbled
  • 8 oz container Baby Bella Mushrooms - sliced substitute - white button mushrooms
  • 3 T olive oil
  • 1 T butter unsalted
  • Sage chopped and whole or fresh herb of choice
  • 1/4 cup chicken stock
  • 1/2 cup semi-sweet Marsala wine
  • Flour for dredging aprox. 1/3rd cup

Instructions
 

  • In a large sauté pan render the pancetta crispy and set aside.
  • In the same pan sauté sliced mushrooms until tender, but not too soft on medium heat.
  • Dredge chicken breasts in flour*; Using the same pan heat oil and butter with a few sage leaves. Add chicken and cook on medium heat until juices run clear. Set aside on a plate when done.
  • While pan is still hot deglaze with Marsala and scrape up any bits on the bottom of the pan. Then add the chicken stock, mushrooms and pancetta.
  • Bring to a simmer and then return the chicken to the pan. Coat the chicken through the sauce.
  • Simmer on low for about 5 mins. Sprinkle with fresh chopped sage leaves, plate and serve.

Notes

*NOTE: I do not season the flour as the pancetta is salty enough - in my opinion*
Tried this recipe?Let us know how it was!
 NOTE: USE THIS RECIPE AS A GUIDE.  YOU SHOULD ALWAYS TAKE CREATIVE LICENSE ON EVERY DISH THAT YOU MAKE, REGARDLESS OF THE RECIPE.  THE ONLY TIME YOU SHOULD TRY AND BE EXACT AS POSSIBLE IS WHEN YOU ARE BAKING. 
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