Years ago I learned how to make this after having it in a restaurant. Back then it wasn’t as a popular dish as it is today. Chicken Marsala is one of my favorite dishes. It’s a very simple dish to make.
Basically there are two types of recipes out there… one uses only Marsala wine as the main ingredient in the liquid and the other uses a blend of chicken broth and Marsala. As a wine lover, I had always used the recipe that uses only Marsala wine… but in recent years I have been making the one that blends wine with chicken broth which produces a sauce with a lighter wine flavor since my guests do not always love wine to my extent.
Most recipes indicate to “serve immediately”… I have kept it warm and/or reheated it many times for guests and it was wonderful. I particularly like to serve it to guests and I don’t believe in slaving away in the kitchen during a dinner party.
If you have never tried Chicken Marsala… you must… and if you already are a fan and never have made it at home… wait until you try …. It’s so easy.. I never order it out anymore… I can make it better at home!
It is absolutely delicious… serve it with pasta (fettuccini or spaghetti) or rice (pilaf is always good with it)… I also like to include a quick saute of carrots, zucchini and summer squash in a little olive oil and garlic with it……either way you will love it.
Recipe: Chicken Marsala
All you need:
4 thin sliced boneless, skinless chicken breast halves
½ cup all-purpose flour
2 teaspoons salt
2 tablespoons garlic powder
1 teaspoon ground pepper
1 tablespoon paprika
½ teaspoon cayenne pepper
1 tablespoon olive oil
4 tablespoons butter
3 cups (about 8 oz.) sliced mushrooms
¾ cup Marsala
1 cup chicken stock
Freshly ground black pepper
All you need to do:
Combine flour, salt, garlic powder, pepper, paprika, and cayenne pepper in a small bowl suitable for dredging the meat.
Dredge the chicken in the flour mixture, shaking off any excess.
In a large skillet heat the olive oil over medium high heat.
Add 1 tablespoon of the butter and cook the chicken until golden brown on each side (about 2 minutes a side).
Remove the chicken from the skillet and set aside.
Add 1 tablespoon of butter to the skillet and add the mushrooms. Cook the mushrooms until the mushrooms are golden brown and the mushrooms have given off their liquid. Stir frequently.
Add the Marsala wine and bring to a boil (this will happen quickly)… deglaze the pan by scraping the bits on the bottom of the pan with a cooking spoon.
When the wine has been reduced by about half…add the chicken stock and cook until the sauce has started to thickened.
Lower the heat to medium and put the chicken breast halves to the pan and simmer until they are cooked through… (depending on the thickness of your chicken.. it should take about 4 minutes if using thin sliced chicken breasts).
The sauce should have thickened by the time the chicken has cooked.
Swirl in the remaining butter (2 tablespoons).
Add salt and pepper to taste.
Transfer to a serving plate and sprinkle chopped chives on top.
Or Subscribe to Our Feeds Via a Reader
White Chocolate Cake with Raspberry Filling and White Chocolate Coconut Frosting
Sweet Potato Pancakes with Pecan Butter