Saturday, March 30, 2019

Chicken Marsala #Recipe @PegCochran

I seem to be on a chicken kick lately--chicken francese, chicken piccata and now chicken Marsala.  All are delicious and share a similar preparation.  I found this recipe at The Spruce Eats and decided to try it.  A bonus is that the dish takes little time to prepare meaning you can make an elegant dinner during the week without spending hours!

I cut the recipe down since there are only two of us, but the quantities below are for the full recipe, which serves four.


1 1/2 pounds boneless chicken breasts
1/4 cup sifted all-purpose flour
1/2 teaspoon kosher salt (plus more, as needed to taste)
1/4 teaspoon black pepper
1/2 teaspoon dried leaf basil, oregano, or Italian herbs
3 tablespoons extra virgin olive oil
2 to 3 tablespoons butter
4 ounces mushrooms (sliced)
3/4 cup Marsala wine (dry or sweet) 
1/4 cup heavy cream

If your chicken breasts are huge, slice them in half horizontally.  Then place between waxed paper or inside of a freezer bag and pound until an even thinness.  

Combine the flour, salt, pepper and herbs.  Dip the chicken pieces in the flour to coat.

Melt 2 tablespoons of butter and the olive oil over medium heat.

Add chicken pieces.  Cook until lightly browned—3 to 4 minutes.  Turn the chicken over and add the mushrooms.  Cook until lightly browned—2 to 3 minutes.

Remove any excess fat from pan and add the wine.  Stir, scraping up any browned bits from the bottom of the pan.  Cover and simmer 5 to 10 minutes until chicken is cooked through.

Remove chicken to a platter and simmer 2 to 3 more minutes to reduce wine slightly.  Add cream and heat.  Pour sauce over chicken.

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  1. I like chicken Marsala but my boyfriend can’t have anything with wine in it so I only get it out.

    1. I used to get it out but then I realized it was easy enough to make at home!

    2. I know I'm crazy, but I wanted lamb for my husband's birthday dinner. Two of the 5 people who will be eating us don't like lamb, so I came up with an alternative plan.

      I braised the lamb pieces (dredged in flour and browned) in a dutch oven with broth (Better than Bouillon chicken) and red wine and some thyme springs from my sad looking plant.
      That was yesterday.

      Today I did the same approach with beef tips- broth and wine.

      Tomorrow, the actual birthday, I'll warm them and serve with potatoes and carrots, as if they all had cooked together.

      It's more work, but everyone gets what the prefer and I spread it out over several days which makes it easier on me and allows the flavors to develop.

  2. I love chicken Marsala! It is relatively easy to prepare but is fancy enough for me to impress friends with for dinner.

    1. Exactly! You can prepare an elegant dinner but still have time to spend with your friends.

  3. That brings back memories! Mom loved chicken marsala and would make it from time to time. Or order it at restaurants.

  4. Mmm, this sounds lovely.
    I can almost taste it.