Chicken with Sweet Marsala & Lemon Flurry Sauce and 181 Merlot
by Lorraine Fina Stevenski
Chicken with sweet marsala lemon flurry sauce Merlot
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Ingredients
1/4 cup finely minced FRESH Italian parsley
1/2 tsp each salt and pepper, to taste
1/2 cup freshly grated Parmigiano Reggiano cheese + more to sprinkle at the table
1 tbsp salted butter, to complete the sauce
1/4 cup low salt Tamari sauce
2 tbsp FRESH lemon juice
1 cup low salt chicken broth + more if needed
1 cup SWEET Marsala wine
1 tbsp FRESH thyme leaves
1 tbsp lemon zest
1/2 cup minced sweet onion
1 tbsp minced FRESH garlic
2 tbsp good olive oil
1/4 cup salted butter
1/4 cup good olive oil
1 tsp garlic pepper blend
2 tbsp seasoned salt
1 cup all-purpose flour
2 lbs and boneless, skinless, chicken thighs (about 12)
Description

1. Trim and slightly flattened the chicken thighs. In a flat bowl, whisk together the flour, seasoned salt and garlic pepper blend. Lightly dredge the chicken thighs in the flour mixture and set aside on a platter. 2. In a 12"-13" french skillet on medium high heat add the olive oil and butter. Do not let the butter burn. Add the floured chicken thighs and lightly brown on both sides. Remove to a platter as they will continue cooking later in the sauce. 3. Wipe out the pan with a paper towel. On medium high heat add 2 tablespoons of olive oil, the minced garlic, minced onions, lemon zest and fresh thyme leaves. Saute just until wilted. Do not brown. 4. In a medium mixing bowl, whisk together the Marsala, chicken broth, lemon juice and tamari sauce. Stir the flurry into the pan and lower the heat to a simmer. Add the browned chicken (with the juices) back into the simmering sauce in an even layer. Simmer for 20-25 minutes turning once. Add the tablespoon of butter to silken the sauce and stir for another minutes. Add the Parmigiano Reggiano Cheese and stir for another minute to melt. The sauce should be thickened and silky. Reseason with salt and pepper to taste. To plate, serve with the pan sauce over the chicken, a sprinkle of fresh Italian Parsley and a sprinkle of Parmigiano Reggiano cheese.

Family Story

Sunday dinner at Mom's house is in my memory at the tip of my tongue. Over 50 years ago, our Italian family drove from miles around to be at our table for Chicken Marsala. The first course was pasta with fresh tomato sauce from Grandpa's garden. He grew his own grapes and made a VERY strong wine that the adults liked to share with dinner. Aunt Marie's delicious desserts were always especially enjoyed by the kids. I also loved Grandpa's fresh figs and apples. But the Marsala sauce was so fabulous, I had to keep this recipe in my family to pass on to the next generation of our Italian American family. I made this recipe my own by simplifying the sauce ingredients and using Sweet Marsala Wine and lemon. I also like to use moist and tender chicken thighs that cook in no time. You wouldn't believe how this sauce transforms into the most delicious velvety sauce in just minutes. The secret to the sauce is the flour on the chicken that thickens the sauce and the lemon that brightens the sauce. Sweet Marsala wine goes so well with lemon and thyme in this dish. Serve this easy but truly gourmet dish with risotto or pasta. Broccolini with garlic would be perfect to compliment too. Make sure there is a medium body red wine and hot crusty bread on the table to soak up every bit of sauce.

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