Chicken Marsala

Until recently Chicken Marsala was just something we might order at a fancy-shancy restaurant.  I really had never even thought about making it at home.  Then one day at the grocery store, I saw a bottle of Marsala cooking wine and I figured I should give it a try.

Oh… My…. Goodness.  It was so good and really easy!  Super tender chicken in just the right amount of rich brown sauce, topped with savory baby bella mushrooms…my favorite!  Like most chicken dishes it cooked fairly quickly.  I had planned to serve it over pasta but this recipe really doesn’t make enough sauce for that.  I did however, serve it with a side of spaghetti and marinara…perfect.  We felt like we were at one of those restaurants we only go to for special occasions.  

Here’s the Recipe:

• 4 boneless skinless chicken breast
• 1/3 cup plus 1 tbsp flour
• 5 tbsp olive oil
• 5 tbsp butter
• 8 oz baby bella mushrooms
• 1 tbsp finely chopped onion
• 1 clove garlic – minced
• 1/3 cup Marsala wine (or Marsala cooking wine)
• 1/3 cup chicken broth
• salt and pepper to taste
• Optional: 1 tbsp finely chopped parsley for garnish

Place chicken in large baggie and pound to about 1/4 inch thick

At this point I usually cut the pieces in half.  One of these large pieces is way too big for one person

Salt and pepper to taste

Wash, dry and slice mushrooms

Set aside until ready to use

Heat 2 tbsp oil and 2 tbsp butter in skillet over medium-high heat

Using 1/3 cup flour, dredge each piece of chicken to coat

Add chicken, cook turning once, until golden brown and juices run clear – about 3-5 minutes

They cook so quickly because they are thin.  If you prefer to leave them a little thicker they will take slightly longer to cook.

Remove from skillet and set aside

Add 2 more tbsp oil and 1 tbsp butter and mushrooms to skillet

Saute until golden brown, about 8 minutes

Remove from skillet and set aside with chicken

Add remaining oil to skillet along with onions and garlic

Cook, stirring constantly until soft, about 1 minute

*Be careful not to burn the garlic

Stir in 1 tbsp flour and cook, stirring for about 2 minutes

Add Marsala and stock

Cook until slightly thickened, scraping sides and bottom to release all the yummy goodness – about 2 minutes -this process is known as “de-glazing”

Return chicken and mushrooms to skillet, turning and stirring to coat with sauce

Cook a couple of minutes until heated through

Remove from heat and stir in the remaining butter

Garnish with parsley if desired

Serve immediately…as if you could wait! 

*Blogger confession…..that’s not actually parsley on mine.  I was out but needed something to make the picture look pretty.  It’s cilantro, but don’t use that on yours….NOT GOOD!  I took it off before I served it to my family.  

Chicken Marsala

2015-01-17 15:35:25

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Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Prep Time

10 min

Cook Time

20 min

Total Time

30 min

Ingredients

1. 4 boneless skinless chicken breast
2. 1/3 cup plus 1 tbsp flour
3. 5 tbsp olive oil
4. 5 tbsp butter
5. 8 oz baby bella mushrooms
6. 1 tbsp finely chopped onion
7. 1 clove garlic – minced
8. 1/3 cup Marsala wine (or Marsala cooking wine)
9. 1/3 cup chicken broth
10. salt and pepper to taste
11. Optional: 1 tbsp finely chopped parsley for garnish

Instructions

1. Place chicken in large baggie and pound to about 1/4 inch thick
2. At this point I usually cut the pieces in half
3. Salt and pepper to taste
4. Wash, dry and slice mushrooms
5. Set aside until ready to use
6. Heat 2 tbsp oil and 2 tbsp butter in skillet over medium-high heat
7. Using 1/3 cup flour, dredge each piece of chicken to coat
8. Add chicken, cook turning once, until golden brown and juices run clear – about 3-5 minutes
9. Remove from skillet and set aside
10. Add 2 more tbsp oil and 1 tbsp butter and mushrooms to skillet
11. Saute until golden brown, about 8 minutes
12. Remove from skillet and set aside with chicken
13. Add remaining oil to skillet along with onions and garlic
14. Cook, stirring constantly until soft, about 1 minute
15. *Be careful not to burn the garlic
16. Stir in 1 tbsp flour and cook, stirring for about 2 minutes
17. Add Marsala and stock
18. Cook until slightly thickened, scraping sides and bottom to release all the yummy goodness – about 2 minutes
19. Return chicken and mushrooms to skillet and cook a couple of minutes until heated through
20. Remove from heat and stir in the remaining butter
21. Garnish with parsley if desired

By O Taste and See Blog

O Taste and See https://otasteandseeblog.com/