Midterm Marsala

The election results are in and it’s no surprise that Chicken Marsala is the clear winner for tonight’s dinner. The prosciutto brought in many mental votes while preparing for this meal. Capers, butter and velvety spinach won by a landslide in the accents department. If the staunch policy of this succulent dish is to promise unmatched contentment through means of flavor and nutrition, it will forever have my vote.

Chicken Marsala Over a Bed of Wilted Spinach:

What it took for 2 adults:

* 6 fresh sage leaves

* 2 chicken breasts

* 2 thin slices of prosciutto

* 1 Tbs. flour

* 1 tsp. freshly ground pepper

* 1 Tbs. extra virgin olive oil, plus 1 tsp.

* 2 Tbs. butter, divided

* ½ cup marsala wine

* 1 Tbs. capers, coarsely chopped

* 2 Tbs. fresh parsley, chopped

* 4 cups fresh spinach

* 1 tsp. lemon zest, plus juice of half a lemon

Start by preheating your oven to 350. Place 3 sage leaves in the center of each prosciutto slice, then wrap each chicken breast inside the prosciutto. Heat the oil and 1 Tbs. butter in a medium skillet. On a small plate, combine the flour and pepper. Dredge the chicken through the peppery mixture, then once the butter is a tad foamy, place the cutlets in the pan seam-side down. Cook the chicken for about 3 minutes per side, allowing the prosciutto to get nice and crispy. Transfer to a baking dish and cook in the oven for about 15-18 minutes, until the chicken is done.

Back in the skillet, reduce the heat to medium low and add the marsala wine. Scraping up the browned bits, simmer and stir for another 3 minutes. Add the capers and parsley, along with the last Tbs. of butter. Oh, yes. You read that right. Let the sauce thicken for a few seconds. Pour into gravy boat or bowl until ready to serve.

Lastly, back in the skillet, wilt spinach over 1 tsp. olive oil. Add lemon juice and zest right before serving.

To serve, place some spinach in the center of your plate. Top with chicken breast and drizzle with marsala sauce. Don’t they say you vote with your mouth?

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4 Responses to Midterm Marsala

  1. Cameron Griffin July 18, 2011 at 9:34 am #
    Magnificent beat ! I wish to apprentice while you amend your web site, how can i subscribe for a blog site? The account helped me a acceptable deal. I had been a little bit acquainted of this your broadcast provided bright clear idea
  2. Kathleen December 12, 2011 at 2:34 pm #
    Amazing! So delicious! We loved it, I did a few things different in the steps. I like my chicken thinner so I cut them in half horizontally which cuts down the the cooking time. So I browned the wrapped chicken, took them out of the pan and put on a plate, added the marsala wine etc like you said, then put the chicken back in the pan and covered to finish cooking. I like my spinach cooked in clarified butter topped with sea salt, so I cooked it in another pan, plated the spinach, topped with chicken add lemon zest and spooned sauce over. So, so good. It looked just like your photo! Thank you so much. This will become a regular dish
    • Bev Weidner December 12, 2011 at 4:41 pm #
      Oh, I'm so glad you loved it! Thanks so much for letting me know!
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