Original Creations

Chicken Marsala

September 26, 2018 /

Chicken Marsala is one of the first dishes I learned how to make back in college and has continued to be a “go to” recipe over the years. 

Not only is this dish an Italian staple, but it is packed full of rich, deep, warm flavors that everyone loves and recognizes so you know this will be a hit EVERY time. When in doubt, this is a simple “beginner” recipe that never fails to please a crowd and can be pulled together in a relatively short period of time. 

I like to prep as many ingredients as possible the day/night before preparing a meal so I can coast right through the cooking process with no hiccups on the day of. This is also a smart idea so you know right off the bat if you’ve left out an ingredient and have time to run back to the store if necessary. The mushrooms hold up great the next day as do the remaining ingredients, which can be found in the recipe below. 

One note I have to make here is to please be mindful of the type of chicken you are using. I am a firm believer in “you get what you pay for” and grabbing the cheapest thin-sliced boneless-skinless breasts is not always the best idea. You are much better off with a higher quality (organic if possible) chicken. I, personally, prefer to purchase full-sized boneless-skinless breasts and filet them into thin slices myself. They usually tend to be more tender that way, which is a vital factor in the success of this dish. 

Chicken Marsala
Save Recipe
Print
Ingredients
  1. 4 Boneless Skinless Chicken Breasts (cut into 1/2 inch slices and pounded thinly)
  2. 4 Cloves Fresh Garlic (smashed & small diced)
  3. 2 Shallots (small diced)
  4. 2 8oz Packages of Baby Bella Mushrooms (halved/sliced)
  5. 1/2 Cup all Purpose Flour (seasoned with salt & pepper)
  6. 1 Cup Marsala Wine
  7. 1 1/2 Cups Chicken Stock/Broth
  8. 2 TBSP Butter
  9. 2 Additional TBSP Butter (cut into smaller cubes and dredged in flour)
  10. 1/2 Cup Extra Virgin Olive Oil (for frying)
  11. Fresh Parsley (garnish)
  12. Salt & Pepper (to taste)
Instructions
  1. In a medium/large saute pan, heat olive oil. Dredge sliced chicken in seasoned flour and add to hot oil, cooking for approximately 3-4 minutes per side or until golden brown and fully cooked through. Transfer onto a paper towel lined baking sheet to rest. Repeat until all chicken is cooked.
  2. In the same pan the chicken was cooked in, keep 1/4 cup of the remaining oil (pour out any excess) and toss in garlic & shallots and gently fry until light golden brown. Toss in mushrooms and 2 tbsp of butter and cook down for about 5 minutes or until mushrooms have sweat down but still retain their shape.
  3. Turn heat to high and add in Marsala wine, reducing down for 10 minutes or until alcohol has fully cooked out. Add the chicken stock and bring to a boil. Reduce heat to low and simmer for another 5 minutes. Add in remaining butter cubes (coated in flour) to the sauce little by little until desired taste and consistency is reached. Season with salt and pepper.
  4. Add previously cooked chicken back into the sauce to reheat and infuse with flavor. Remove and transfer onto a serving platter, ladling the remaining sauce over the top. Add fresh parsley to garnish and serve!
saristotle https://saristotle.com/

11,683 Comments

Leave a Reply

Your email address will not be published. Required fields are marked *