Petti di pollo con salsa al Marsala, pomodoro e uva passa
Chicken Breasts in Marsala & Tomato Sauce with Raisins

About This Recipe

Are you looking for a delicious chicken recipe with a difference? If you are, you’ve found it! Here’s my chicken breasts in marsala & tomato sauce with raisins for you to enjoy.

When I was filming for the TV series I visited Marco De Bartoli’s vineyard in Samperi, near Marsala – an ancient town on the western edge of Sicily. I spent a wonderful day with his son, Renato De Bartoli, who told me about the history of Marsala wine – its production dates back to 1770, when an Englishman accidentally discovered the local fortified wine and shipped it to England, where it was soon in great demand. An industry grew in the region, and De Bartoli has been producing high-end wine for decades, using the native Grillo grape. As a thank you to the family, I cooked them this traditional Sicilian chicken dish using their wonderful wine. Serve with Garlic New Potatoes (see page 226).

TwitterFacebook

6

Serves

12

Ingredients

Chicken

Main Ingredient

Poultry Dishes

Type

Ingredients

  • 5 tablespoons Plain flour
  • 6 Medium, skinless & boneless chicken breasts
  • 5 tablespoons Olive oil
  • 2 Small onions, peeled & finely chopped
  • 250ml Marsala wine
  • 700ml Passata (sieved tomatoes)
  • 1 teaspoon Caster sugar
  • 1 Unwaxed orange, grated zest
  • 75g Raisins
  • 10 Fresh basil leaves
  • To taste Salt
  • To taste Freshly ground black pepper

Weight Converter

Found in This Book

Feast your eyes on the finest chicken breasts in marsala & tomato sauce with raisins! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Put the flour on a large plate and season with salt and pepper. Dip the chicken breasts in the seasoned flour to coat
  2. Heat the oil in a large frying pan over a high heat. Add the chicken and fry for 2 minutes each side or until lightly browned. Remove the chicken from the pan and set aside.
  3. Reduce the heat to medium. Add the onions and fry for 5 minutes or until softened, stirring occasionally. Increase the heat and pour in the Marsala. Bring to the boil and let it bubble for 2 minutes.
  4. Stir in the passata, sugar, orange zest, raisins and basil. Season with salt and pepper. Reduce the heat to medium-low, return the chicken to the pan and cook gently for 20 minutes. Check for seasoning and serve immediately.

Once you’re done, simply sit back and enjoy your chicken breasts in marsala & tomato sauce with raisins and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Chestnut & Fennel Soup With Sage

View Recipe

Next Recipe

Fregola Salad With Olives, Orange Zest & Fresh Herbs

View Recipe

Discuss This Recipe

More RecipesGet Inspired

Avocado Grigliato Ripieno di Pomodori, Cipollotti, Olive e CapperiGrilled Avocado Stuffed With Tomatoes, Spring Onions, Olives & Capers

This dish is rather retro and I used to make it when I first came to London as a teenager. Make sure that the avocados are perfectly ripe and don’t use buffalo mozzarella, as it will release too much milk during cooking. Grilling the avocado makes it softer and more velvety, but don’t overcook or it will turn mushy. Serve with your favourite salad leaves.

4

Serves

14

Ingredients

Vegetables

Main Ingredient
View Recipe

Tagliatelle con Salsicce e PorciniTagliatelle with Sausages, Rosemary and Porcini Mushrooms

I love good-quality sausages so this recipe is definitely in my top ten. My grandfather used to make this dish for me when I was a boy but he used a tomato passata instead of the cream that I have introduced. I wish he could have tasted my version as I know I would have got a huge cuddle for this one – he would have loved it and I know that you will too. For those of you who don’t like mushrooms,...

4

Serves

9

Ingredients

Pork

Main Ingredient
View Recipe

Orecchiette con Calamari e ChorizoPasta Shells and Beans with Squid and Chorizo

I absolutely love squid and to me there is no better way to cook it than with a nice spicy chorizo sausage. This is a pasta dish that would be perfect for a party because the flavours and the colours are just amazing. If you prefer you can substitute the parsley leaves with fresh mint but whatever you do, please make sure that you use fresh squid.

6

Serves

12

Ingredients

Pork

Main Ingredient
View Recipe

Torta di Polenta con Arance e CointreauPolenta Cake with Oranges & Cointreau

This is such a beautiful cake to enjoy in the afternoon with a cup of coffee or tea. Alternatively, serve it with a dollop of mascarpone on the side as a dessert. My kids, however, won’t thank me for this recipe as they think every dessert should be about chocolate! You can substitute the Cointreau with a citrusy Limoncello if you prefer.

8

Serves

11

Ingredients
View Recipe

Pappardelle Con PolpettePappardelle With Meatballs

This is a family favourite and a staple for the kids. True Italians never serve spaghetti with meatballs; it has to be fettuccine or pappardelle pasta to be authentic.

4

Serves

12

Ingredients

Beef

Main Ingredient
View Recipe

FrisciolasSaffron & Potato Doughnuts With Vodka & Orange

Carnival celebrations in Sardinia wouldn’t be the same without frisciolas – these delicious little saffron-flavoured doughnuts made from potatoes and dusted with orange-flavoured sugar. You can substitute the orange zest for lemon or lime zest, and amaretto and Cointreau work well instead of vodka if you prefer. Perfect with espresso.

11

Ingredients

Potato

Main Ingredient
View Recipe