Chicken Marsala

July 18, 2017Katie

We just returned from a wonderfully long visit to my family in Michigan where we ate out a lot.  However, my mom made sure that one night we stayed home and had my favorite meal when I’m there – my Dad’s famous grilled steaks and fresh and juicy Michigan sweet corn on the cob.

I was ready to get back to puttering around my kitchen when I got home creating new flavors and dishes. This process brings me incredible relaxation and enjoyment and makes my heart happy. Sitting down with Mr. Wonderful over a delicious meal and talking about our day is just such my comfort zone.

how to make chicken marsala


Sitting down with Mr. Wonderful while he gushes about how much he loves a dish is particularly pleasurable which was the case last night as we savored this the flavors of a umami laden sauce with juicy mushrooms and Marsala wine over chicken just kissed with a splash of cream for a bit of indulgence. I DID opt not to bread and fry the chicken like some do but after grilling to nestle it back into the sauce where it would tenderize and become lusciously moist and indulgent.

“This one’s a keeper”, he murmured through bites of tender chicken over brown rice spaghetti.

 

And I was so incredibly thankful I’d made enough for leftovers.

Chicken Marsala
Save RecipeSave Recipe

FOR THE CHICKEN:
  • 4 boneless skinless chicken breasts, cut in half to make thinner
  • 1 T. kosher salt
  • 1 t. black pepper
  • 1 T. Italian spice
  • 3 T. olive oil
  • FOR THE SAUCE:
  • 1 T. butter
  • 2 T. olive oil
  • 8 oz (1 pint) button mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 c. Marsala wine
  • 1 1/2 c. chicken broth
  • 1/2 c. heavy cream
  • 1/2 t. kosher salt
  • 1/4 t. black pepper
  • 1/2 c. chopped parsley
  • 4 c. cooked pasta of choice (we used spaghetti)
  • Preheat oven to 350º
  • Line baking sheet with foil and spray with cooking spray or brush with olive oil lightly
  • Cut chicken in half to make thinner breasts
  • Sprinkle with salt and pepper and Italian spice on both sides
  • Heat oil in large skillet and brown chicken on both sides, about 5 minutes. When browned, remove to lined baking sheet
  • Transfer baking sheet with chicken to oven and bake 20 minutes to cook through.
  • In same skillet as you browned the chicken, add 2 tablespoons olive oil and butter, stirring to combine until butter is melted.
  • Add mushrooms and cook over medium heat until softened, about 3-4 minutes.
  • Add the minced garlic and stir for one minute
  • Add Marsala wine and chicken broth and let simmer about 10 minutes until reduced by half.
  • Stir in cream and salt and pepper to taste
  • Add chicken back into sauce and simmer an additional 5 minutes
  • Serve over warm pasta and garnish with parsley
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