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Chicken in Marsalla with glazed onions

Master Chef Paul MattisonMaster Chef Paul Mattison hails from upper New York State. After listening to all his 'nonna' (who came from Puglia in southern Italy) told him about Italian cuisine he went to the prestigious Culinary Institute of America to train as a chef.

Following success as chef in a noted Aspen restaurant Paul moved to Sarasota on the Gulf Coast of Florida. Here in ten short years he took 'The Summerhouse Restaurant' from near dereliction to being, not only one of Sarasota and Florida's top spots but to also being named by the Wine Spectator as being in the world’s top two hundred restaurants.

More recently he has opened his latest downtown Sarasota meeting place Mattison's City Grille and more recently Mattison's Steak House & Wine Bar on Longboat Key. With experience gained from his TV cookery classes and lessons at his home and around Florida his relaxed style and charm is becoming legend. Since 1998 Paul has been a regular traveller to Italy bringing a party of enthusiasts on a cooking vacation to experience the real Italy.

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6 Corn fed chicken breasts.
1/2 cup marsalla wine.
1 cup white un-bleached all-purpose flour.
1 lb small or pickling onions.
Juice from two lemons
1 desert spoon sugar.
Olive oil


  • The onions can be cooked some time beforehand and reheated before serving. They should be peeled but left whole unless over about 1 1/2" in diameter in which case they can be halved making sure that the part where the roots attach is not cut back too far or they fall apart. Sauté the onions in olive oil until soft, if they start to brown too much add a little water or stock. Finally add the lemon juice and sugar with seasoning. Raise the temperature to evaporate any excess liquid.
  • Slice the chicken breasts sideways, almost through and open them up like a book and flatten with a meat mallet.
  • Press into the flour to cover.
  • Sauté in olive oil turning once in a large skillet.
  • When cooked through pour the marsalla into the pan cook for a minute then turn again.
  • Season with salt and pepper.

Serves 6

Master Chef Paul Mattison

© Chef Paul Mattison Recipe