Lemon Chicken Marsala Recipe

Here’s a great-tasting, super-easy chicken recipe that I threw together the other day for an early dinner. This dish started with a corn-feed chicken which was on special at our local supermarket – about $6.00 for a 1.5kg bird. Marsala is a sweet, aromatic fortified wine. If you can’t find it you could use a medium-dry or a sweet sherry instead.

Madiera or dry sherry would probably also work but would give quite a different flavour – although it would be perfectly acceptable but may require some sugar to balance the acidity of the lemon. This dish is so minimalist it’s almost not a recipe!

Ingredients

1.5kg whole chicken cut into 4 – that will give you 2 whole breasts + 2 marylands (leg and thigh)
2 tablespoons of olive oil
salt and pepper to season
3/4 cup of Marsala or recommended substitute
1 lemon roughly sliced
4 sprigs of fresh rosmary
1 chicken stock cube
1 more lemon sliced into half circles for garnish

Method

  1. Heat a large non-stick frying pan to a medium high heat, add the oil and place the chicken pieces in the pan skin side down, and fry for about 10 minutes until well browned. (If you’re not using a non-stick pan and you’re worried about the chicken sticking, you can dust it with flour before frying.) Season the chicken with salt and pepper on the non-frying side.
  2. Turn the chicken over and brown on the other side for about another 5-10 minutes. Season the previously browned side of the chicken with salt and pepper.
  3. Add the marsala to the pan, along with one lemon sliced up, the rosmary sprigs and the chicken stock cube.
  4. Cover the pan with a lid, reduce the heat to a simmer and cook the chicken for about 35-40 minutes until done.
  5. Remove the chicken from the sauce, and place it on a serving platter.
  6. Adjust the sauce’s seasoning if needed.
  7. Place the sliced lemon garnsih around the chicken pieces and then pour the sauce through a sieve onto the chicken pieces to remove the bits and pieces in the sauce.Serve with boiled potatoes, pasta, crusty bread or rice and a green vegetable.Enjoy!!!
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2 thoughts on “Lemon Chicken Marsala Recipe

  1. I can’t wait to try this recipe but I think I will change it up a bit by using chicken breasts, flattened just a bit for even cooking and browning them in butter/olive oil mixture. Using breasts makes it easier for my husband to take leftovers to work for his lunch – no bones to fuss with. Thanks for your website – we are making your sourdough bread today!
    Susan Leckband, Washington State, USA

  2. Thanks Susan,

    We’re glad you’ve got some enjoyment and use out of our blog.

    Certainly, you can use chicken breasts, no problem at all. In fact you could use any part of the chook you like. You could even do a recipe like this with
    1kg-1.5kgs (what’s that; about 2lbs-3lbs?) of veal or pork too. And, the butter and olive oil mix is a great cooking medium.

    If you use breasts without the skin you could also dust the meat in some plain flour before frying so it doesn’t stick to the pan and this gives you a bit of a thickening effect with the sauce. You can also finish the dish with a dollop of cream if you like things a bit richer.

    We both hope you enjoy the recipe and good luck with the sourdough – once you eat the real stuff there’s no going back to horrible, fluffy, cotton-wool-like, mass produced white bread. Drop us another line if you have any questions/problems.

    All the best,
    Canaan & Ashlee.

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