Easy Creamy Chicken Marsala Sauce - Chicken Marsala originated in Sicily, during the 19th century, by many of the English families living in western Sicily.
The soil and climate in Sicily are very conducive for growing grapes, which in turn creates many wines. Marsala, is a fortified white wine, commonly referred to as a dessert wine, and is considered one of Italy’s most famous wines.
Due to the growing Marsala wine industry, the Chicken Marsala dish became very popular in the 19th century, and continues to be a favorite Italian dish worldwide.
* 1/2 Tsp. cracked peppercorn
* 1 bay leaf
* 1/4 cup finely chopped shallots
* 1 oz. (30grams) Butter (1/4 stick)
* 1/4 tsp dried or 1 sprig fresh thyme
* 1 cup demi glace
* 1/4 cup thickened cream
* 3/4 cup Marsala wine
* 1/4 cup red wine (only use a wine that you would consume yourself)
Firstly melt the butter in a frypan or saucepan then saute the shallots then it is time to add the bay leaf,
thyme, and cracked peppercorns and cook for approx 5-6 mins.
The marsala wine and red wine is then added and then reduced to half approx 5-6 mins.
The demi glace is then added and whisked until thoroughly mixed, the sauce is then
simmered for approx 5-6 mins or until it has become the consistancy you want.
Then add the cream stir and enjoy.
This sauce is enjoyed over many of the beautiful recipes on our site.