I normally cook my chicken Marsala the classic way with a twist of lemon. It's one of the regulars in my kitchen especially when I am pressed for time. Marsala is one bottle of wine that has a permanent space in my cupboard. It's in my must-have list at home.
For lunch, I was ruminating whether to just grill the chicken fillets or try something new. It all depends on my one-year old. If she sleeps, then I will have the time to cook something more elaborate than grilled chicken fillets. Decision made - she slept.
If you like the combination of salty & subtle sweetness in your plate, then you should give this dish a try. We all loved it and my son is even asking for a repeat immediately! It's so fast & easy to do too.
Chicken Marsala With Thyme & Grapes
- 2 slices of chicken fillet
- 1/2 glass of Marsala wine
- a handful of grapes, halved & seeded (white preferably)
- extra virgin olive oil
- Rub the chicken with thyme, pepper & little salt.
- Over medium heat, heat the oil in a saucepan. When the oil is hot, put the chicken then brown both sides.
- Add the grapes and cook for about 5 minutes.
- Add the Marsala and cook over high fire until the alcohol evaporates.
- Lower fire to medium again. Cook until the sauce becomes a bit thick.
- Before serving, drizzle with extra virgin olive oil.