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15 February 2011

Chicken Marsala With Thyme & Grapes

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
  • thyme
  • a handful of grapes, halved & seeded (white preferably)
  • extra virgin olive oil
  • salt 
  • pepper
  1. Rub the chicken with thyme, pepper & little salt.  
  2. Over medium heat, heat the oil in a saucepan.  When the oil is hot, put the chicken then brown both sides.  
  3. Add the grapes and cook for about 5 minutes.  
  4. Add the Marsala and cook over high fire until the alcohol evaporates.  
  5. Lower fire to medium again.  Cook until the sauce becomes a bit thick.  
  6. Before serving, drizzle with extra virgin olive oil.