CHICKEN MARSALA with Preserved Lemon
2 each chicken breasts, skinless, boneless, 4-6 ounce each
- 1 cup all-purpose flour or other for dredging
- As needed salt, coriander and pepper to season flour
- 2 Tablespoons EVOO or grape seed oil
- ¼ cup dry marsala wine
- ¼ cup chicken stock
- 1 Tablespoon parsley, minced
1 Tablespoon preserved lemon, minced
Clean chicken of sinew; using a flat side of kitchen mallet or back of small sauté pan, gently tap the breast as needed to even out the sizing for more consistent cooking. Do not overdo this step and do not tear the chicken meat. Place chicken in flour and coat completely on both sides; shake off excess flour and place on baking sheet; season and hold. Place medium sauté pan on high heat; add oil and heat to a shimmer; place chicken in hot oil, skin side down; cook for approximately 3 minutes or until chicken is golden brown and cooked half way through (you may need to reduce the heat during this first step, depending on your pan and heat source). Turn chicken onto heated area of pan not previously used to retain “hot” cooking. Cook an additional 1-3 minutes depending on weight/size of pieces; final chicken should be approximately 165 ˚F when served. Remove to heated baking sheet about 5 degrees earlier, and cover with foil for 4-6 minutes. Carry-over cooking will bring chicken to the desired temperature as well as redistribute the juices. Meanwhile make pan sauce.
Place pan with drippings back onto stove over high heat. At this point there should not be any burned particles in pan. Remove them if they exist and add a small amount of oil if needed. When pan has regained heat, add wine and reduce by half; add stock and simmer to combine flavors; add parsley and lemon. Taste and adjust seasonings as needed with salt, coriander and pepper. Place chicken on warmed serving plate and finish with the sauce.
Note:This recipe goes well with herbed linguine and mushrooms with bacon. The combination of these recipes is inspired by the classic dish, “veal marsala”.