There’s a reason why Marsala dishes are common to find on the dinner menu at my many restaurants.
It’s just so darn good.
This recipe for Chicken Marsala is nice and simple without lacking excellent flavor.
I’d say the secret to success with this dish is having a hot skillet/pan, using butter, and adding in mushrooms. But if you aren’t a fan of the ‘shrooms, just leave them out and try substituting shallots.
To make this tasty meal, you will need:
- 3 chicken breasts, skinless/boneless butterflied in half
- 1/2 cup all purpose flour
- salt & pepper
- 3 Tbsp butter
- 2 Tbsp olive oil
- ~1/2 lb portobella mushrooms, sliced
- 3/4 cup dry Marsala wine
- 1/4 chicken stock
- 2 Tbsp chopped parsley or 2 tsp dried parsley
- – Heat a large skillet on high heat. Add 1 Tbsp butter and 1 Tbsp olive oil
- – Butterfly chicken breasts and sprinkle with salt and pepper
- – Dredge chicken in flour on both sides, shaking off excess flour
- – Once skillet is hot, add half of the chicken breasts and let cook on each side about 3-5 minutes or until golden brown
- – Remove chicken to a plate and add another Tbsp of butter and olive oil and repeat with second batch of chicken
- – Remove chicken and add to the plate. Reduce high to medium-high and add another Tbsp of butter
- – Add mushrooms and saute until they become a darker brown color, about 2-3 minutes
- – Pour in Marsala wine and let boil 30 seconds; then add in chicken stock and stir to deglaze skillet
- – Return chicken to the skillet and let it continue to simmer 3-5 minutes on medium heat
- – Top with parsley
Serves 6 and pairs beautifully with mashed potatoes and a green vegetable. (We recommend brussel sprouts, broccoli, or asparagus!)