My husband love mushrooms, a lot of them and he has always enjoyed a good “Chicken Marsala” at fine restaurants, but I have never attempted it until I started reading recipes recently. I found several recipes, picked the ingredients I liked and made my own recipe. Many Chicken Marsala recipes call for more spices but I kept mine simple with a hint of garlic and oregano. It is a classic dish with browned chicken breasts in a superb sauce. He says, “I could just eat the sauce”! It really is good.
- 1 1/2 pounds of chicken breasts (butterflied)
- 5 Tbsp olive oil
- 5 Tbsp unsalted butter
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/4 cup flour for dredging + 2 Tbsp for thickening
- 2 Tbsp milk or cream
- Large package of whole mushrooms ( I like using mini belles, they are firm and add structure.) Sliced in 1/4 thick slices
- 3 Large garlic cloves sliced
- 1 cup Marsala Cooking Wine
- 1 cup low sodium chicken broth (I use Swanson's)
- 1 Tbsp parsley flakes
- 1/2 tsp. oregano
- Wash and slice mushrooms into 1/4 slices and set aside.
- Prepare chicken slicing horizontally to 1/2" slices (Pound to even the thicken for even cooking)
- Together combine the 1/4 cup flour, salt and pepper into a shallow bowl for dredging the chicken.
- Dredge chicken in flour.
- In 12" frying pan, add the 1 Tbsp olive oil and 1 Tbsp butter let melt. Working in small batches on medium heat cook chicken until lightly brown, transfer to plate and set aside. Add another Tbsp olive oil and 1 Tbsp butter and finish cooking chicken, set aside.
- Add 2 tbsp. oil and 1 tbsp. butter, and then add mushrooms, garlic, parsley and oregano and cook only for about 5 minutes on low.
- Add Marsala Wine and broth, stir the bottom to release the small bits of chicken on bottom of pan and cook for 4 minutes.
- Add chicken to mushrooms and last Tbsp of butter and cook until heated through. (I let mine simmer for about 10 minutes) At this point you will need to make a roux of flour and milk and add to the sauce to thicken slightly.
- You can serve in many ways, with a side of your favorite pasta, or some fresh vegetables or even steamed or mashed potatoes.
- If you are concerned about using wine read note below.*
I love using Mini Portobello Mushrooms as they will hold firm and make a heartier dish and of course they can be used in place of meat. For the Portobella Mushrooms, I was introduced to them using a recipe from Rachael Ray Grilled Stuffed Mushrooms. I’ll share that soon.
For even cooking I prepare chicken slicing horizontally to 1/2″ slices (Pound to even the thicken for even cooking)
I like to work in small batches on medium heat to cook chicken until lightly brown, transfer to plate and set aside.
The mushrooms, garlic, parsley and oregano only needs about 5 minutes on low.
After adding the Marsala Wine and broth, be sure to stir the bottom to release the small bits of chicken on bottom of pan.
After adding the chicken, I let mine simmer for about 10 minutes)
After the chicken has simmered I make a roux of flour and milk and add to the sauce to thicken slightly. Thats it!!!
You can serve in many ways, with a side of your favorite pasta, or some fresh vegetables or even steamed or mashed potatoes.