Wednesday, October 13, 2010

Chicken Marsala Recipe

So here is a quick and easy staple in my house. I vary the recipe from time to time based upon my mood or what i have in the fridge, but here is the basic recipe.

Chicken Marsalsa

Great over Pasta or by itself with a nice Caesar salad. Bellissimo!!

1 ½ lbs Boneless Thighs
1 Tbsp. Olive Oil
1 tsp. Italian Seasoning
¼ tsp. Smoked Paprika
¼ tsp. Chili Powder
¼ tsp. Ground Black Pepper

2 Tbsp. Olive Oil
1 Medium Onion Sliced Thinly
4 Ribs Celery Sliced
2 Large Carrots Diced
½  cup Sweet Marsala Wine
1 Tbsp. Tapioca Flour
¼ tsp. crushed red pepper flakes (optional)

1 cup Cucina Italia Marsala Marinara

Preheat oven to 350  degrees

In large bowl combine 1 Tbsp. Olive Oil, Italian Seasoning, Paprika, Chile Powder, & Pepper and mix well. Add chicken and toss well to coat each piece evenly. Heat large skillet on medium high heat, and brown chicken on both sides(about 2mins per side.) Remove and set aside.
Add 2 Tablespoons oil to skillet and cook onion, celery, and carrot over medium-high until onion is translucent. Add red pepper if desired . Add Marsala mixed with Tapioca and cook off alcohol (about two minutes.)
Add chicken to skillet and pour Cucina Italia Marsala Marinara over the top along with ½ cup water. Heat covered in oven for 1 hour or until desired tenderness is achieved removing the cover for the last 10 minutes.
Buon Appetito, God Bless, and as always, keep it Saucey! 

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