Chicken Marsala Recipe

Prepare the Chicken

Season the chicken breasts with salt and black pepper. Dredge each piece in flour, shaking off the excess.

Cook the Chicken

In a large skillet, heat olive oil and 2 tablespoons of butter over medium-high heat. Add the chicken breasts and cook until golden brown, about 5-7 minutes per side. Remove the chicken and set aside.

Sauté the Mushrooms

In the same skillet, add the remaining butter and sliced mushrooms. Cook until the mushrooms are browned and tender, about 5 minutes.

Create the Sauce

Pour in the Marsala wine and chicken broth, scraping the bottom of the skillet to release any browned bits. Return the chicken to the skillet and simmer for 10 minutes, or until the chicken is cooked through.

Finish the Dish

Sprinkle with chopped parsley before serving.

Sauté Onions and Garlic

In a large saucepan, heat olive oil over medium heat. Add the chopped onion and cook until translucent, about 3-4 minutes. Add minced garlic and cook for another minute.

Toast the Rice

Stir in the Arborio rice and cook for 2 minutes, stirring frequently until the rice is lightly toasted.

Add Broth Gradually

Add the chicken broth one cup at a time, stirring continuously. Wait until the liquid is mostly absorbed before adding the next cup. This process should take about 20 minutes.

Season the Risotto

Once the rice is creamy and al dente, stir in the grated Parmesan cheese, cumin, paprika, salt, and black pepper. Remove from heat and let sit for a minute before serving.

Prepare the Beans

In a pot of boiling salted water, blanch the trimmed French beans for 3-4 minutes until bright green and tender-crisp. Drain and set aside.

Sauté the Beans

In a skillet, melt butter over medium heat. Add the blanched French beans, salt, and black pepper. Sauté for about 5 minutes until heated through.

Prepare the Salsify

Set up a breading station with three bowls: one with flour, one with beaten eggs, and one with breadcrumbs. Season the flour with salt.

Bread the Salsify

Dip the salsify sticks into the flour, then into the beaten eggs, and finally coat them with breadcrumbs.

Fry the Salsify

In a large skillet, heat vegetable oil over medium heat. Fry the breaded salsify in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.