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Exquisite Chicken

A tender and juicy chicken dish bathed in a rich Marsala wine sauce, perfect for family dinners and special occasions.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 580
Ingredients Method Notes

Ingredients
  

Pasta
  • 1 pound pasta (vermicelli or your choice) Thin pasta absorbs the sauce beautifully.
Chicken
  • 3 – 3½ pounds boneless, skinless chicken breast halves Look for organic or free-range options.
Seasonings
  • 1½ teaspoons kosher salt Adjust according to your taste preference.
  • ½ teaspoon freshly ground black pepper Freshly ground makes a noticeable difference.
Breading
  • 2 cups all-purpose flour A lighter flour can offer a crispier texture.
  • 6 large eggs Use at room temperature for better binding.
  • ¼ cup whole milk Adds richness to the egg wash.
Cooking and Sauce Ingredients
  • 9 tablespoons extra virgin olive oil, divided Use a good quality oil for the best flavor.
  • 7 tablespoons cold butter, divided Adds a creamy richness to the sauce.
  • 2 tablespoons fresh garlic, finely minced Fresh garlic provides a punchy flavor.
  • ½ cup good quality brandy Balances the sweetness of Marsala.
  • 1 cup sweet Marsala wine Look for one labeled 'fine' for deeper flavors.
  • 1 cup low sodium chicken stock Provides a great base for the sauce.
  • 3 cups shredded mozzarella cheese Whole-milk mozzarella for optimal melting.
  • ¼ cup fresh parsley, chopped Adds color and freshness.
  • 1 lemon cut into 8 wedges For a zesty pop right before serving.

Method
 

Preparation
  1. Cook the pasta according to the package directions. Once cooked, drain and cool in cold water. Set aside.
  2. Preheat your oven to 200°F (93°C) to keep the chicken warm between batches.
  3. Butterfly the chicken breasts, slice them in half, and pound to about ¼ inch thickness. Season both sides with salt and pepper.
  4. Set up a breading station with flour in one bowl and eggs mixed with whole milk in another.
Cooking
  1. Dredge each piece of chicken first in flour, then dip into the egg mixture, and back into the flour for a double coating.
  2. Heat 4 tablespoons of olive oil in a large skillet over medium-high heat. Cook 3 pieces of chicken at a time, about 2 minutes per side or until golden brown. Keep warm in the oven and repeat with remaining pieces, adding more oil as needed.
  3. Wipe the skillet clean. Add 1 tablespoon olive oil and 1 tablespoon butter, then sauté the minced garlic for about 1 minute until fragrant. Off heat, add the brandy and Marsala wine. Return to heat and let it reduce to about ½ cup for roughly 5 minutes.
  4. Add the chicken stock and let it simmer for another 5 minutes. Whisk in the remaining cold butter until melted and creamy.
  5. Pour the sauce over the chicken, generously top with shredded mozzarella, and broil for about 2 minutes until cheese is bubbly and golden brown.
  6. Quickly reheat your pasta, serve topped with the Exquisite Chicken, sprinkle with fresh parsley, and garnish with lemon wedges.

Notes

Leftovers can be stored in an airtight container in the fridge for 3-4 days. Flavors deepen upon storage.