Instead of the traditional mushrooms in the Marsala wine sauce, try making this delicious new take on an old favorite recipe! This dish has sauteed onions and cherry tomatoes cooked in olive oil and garlic, and then used to make a silky Marsala wine sauce that is loaded with tender chicken, fresh basil and Italian parsley.
This dish has slight sweetness that comes from the cherry tomatoes and basil mixture, which goes perfectly with the little bit of dryness from the Marsala wine. It’s a perfect dish to prepare anytime and full on flavor that will have you wanting seconds!
TOMATO BASIL CHICKEN in MARSALA WINE SAUCE
Servings: 8-10 portions
- 2 lbs. boneless skinless chicken breast (cut into thin cutlets and pounded to about 1/4in thick.)
- 1 cup of all-purpose flour
- 1 tsp. salt
- 1 tsp. pepper
- 1 Tbsp. Italian seasoning
- ¼ cup of olive oil + another ¼ cup
- 4 Tbsp. butter
- 1 medium onion diced small.
- 1.5 cup of cherry tomatoes (cut in half)
- 2 Tbsp. minced garlic
- 1.5 cup of chicken broth
- 1 cup of dry Marsala wine
- 1 cup heavy cream
- 3 Tbsp. chopped basil.
- 2 Tbsp. chopped Italian parsley.
- Heat a deep, wide skillet on medium heat and add ¼ cup olive oil.
- Mix flour, salt, pepper and Italian seasoning in a mixing bowl or plate.
- Once oil is hot, dredge each thinned cutlet in flour on both sides and shake out a bit to remove excess flour before placing in skillet to pan fry. Cook for about 5-6 minutes on each side, or until light golden brown and then transfer onto a separate plate. (Repeat with remainder chicken cutlets till all are pan fried.) Set aside.
- Reduce heat and add extra ¼ cup olive oil, butter into pan and about 2-3 Tbsp. of the remaining seasoned flour into pan to form a loose roux.
- Add onions and garlic and sauté in pan with the roux.
- Add chicken broth, port wine and heavy cream. Mix/whisk everything together till no lumps exist. Sauce should be smooth. Allow sauce to simmer for about 10-15 minutes on low heat or until it reduces into a thicker consistency.
- Add in cherry tomatoes and cook for another 5-7 minutes or until tomatoes soften a bit.
- Place the chicken cutlet pieces side by side into the sauce and make sure to flip to coat both sides. Cover skillet with lid and allow to cook on low heat for about 15 minutes.
- After time, sprinkle the fresh basil on top of the chicken, turn off heat and let it sit in heat for about 3-4 minutes or until basil wilts a bit on top of chicken. Carefully mix into the sauce.
- Transfer to serving plate and garnish with Italian parsley before serving hot.
The sauce in this dish is absolutely amazing with the fresh basil and cherry tomatoes. It has the creaminess of a traditional Marsala wine sauce, but much more flavorful and complex with the added ingredients. It is worth making for any meal!
Tell me what you think about this recipe! And for more recipe inspiration, visit me on IG @cmspiceculture.