Chicken Breast with Marsala and Saffron

Veal Marsala is a classic Sicilian dish, but it can be made with chicken, too. When using chicken, the saffron is an additional savory taste and gives color to the sauce. You may use chicken with or without skin for this recipe - it's your choice.

• 1 to 1 1/2 cups chicken broth
• 1 packet saffron
• 2 tablespoons olive oil
• 1 1/2 pounds boneless chicken breast
• 1 cup Marsala wine
• 1/2 cup heavy cream

METHOD

In a small saucepan, warm chicken broth and saffron. Remove from heat when warm.

In heavy skillet, heat olive oil. Over medium heat, brown chicken breasts on both sides. Pour Marsala over chicken. Cook until Marsala is reduced by half.

Stir in infused chicken broth. Cook, partially covered, over medium-low heat until chicken is almost cooked through, about 20 - 25 minutes. Keep chicken at a tender simmer. If needed, add 1/2 cup more chicken broth.

When finished, remove chicken pieces with slotted spoon from pan and put on serving platter. Using a whisk, stir heavy cream into sauce in pan. Combine well, scraping up any sticky bits from pan.

Pour sauce over chicken and serve.

Serves: 6

This recipe from www.inmamaskitchen.com

Sicilian food article      more sicilian recipes

 

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