RECIPE
RECIPE:
HALAL
CHICKEN MARSALA
(POLLO AL MARSALA)
Chicken Marsala. |
Our halal twist on The Olive Garden's (reference not currently verified) Chicken Marsala recipe. (reference not currently verified) Instead of red wine, it uses pomegranate syrup ( دبس رمان ) to add flavor and body.
INGREDIENTS
4 chicken breasts, boneless & skinless
½ cup flour
Salt and pepper to taste
1 tbsp dried oregano
4 tbsp (¼ cup) olive oil
4 tbsp (¼ cup) butter
2 large sweet Vidalia onions, thinly sliced
2 cups fresh mushrooms, washed and sliced
1/3 cup pomegranate syrup,
or,
1 cup
unsweetened
pomegranate juice
Water, as needed
DIRECTIONS
1. Do not wash raw chicken. Keep it and its juices separate from ready-to-eat foods. Clean hands, utensils and surfaces after handling.
2. POUND chicken breasts between sheets of plastic wrap until about 1/2" (1 cm.) thick.
3. COMBINE flour, salt, pepper and oregano in a mixing bowl or ziploc bag. Coat chicken pieces in the
flour, shaking off any excess.
4. HEAT oil and butter together in a skillet over medium heat. Cook chicken breasts on medium heat for
about 2 minutes on the first side, until lightly browned. Turn breasts over to cook other side. Cook breasts about 2
more minutes, until both sides are lightly browned, but not cooked thru.
5. REMOVE chicken and set aside.
6. ADD onions and mushrooms to pan, stirring occassionally until onions turn transparent. Add
pomegranate syrup and stir. Then place the chicken breasts back in the pan, coating with the onion mushroom sauce.
7. COVER, lower heat and simmer for about 15 minutes. Add water, in small amounts, as needed to keep
from burning.
8. TRANSFER to serving plate.
9. SERVE with potatos or pasta.
Download a PDF of this Article and recipe here (
http://www.IsItHaram.com/features/chickenmarsala.pdf
)
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Food safety checked October 17, 2026: USDA: chicken cooking temperature. Marinate in the refrigerator and use a clean plate for cooked chicken.