Chicken Marsala
This is classic restaurant fare.You can make this at home guys! It really not that difficult! Give it a try!
If you’re like me, you’re always wondering what to do with that chicken sitting in the fridge. Here’s a classic. This is usually made with chicken cutlets. I make my own. Let me explain. I buy regular chicken breasts and cut them into cutlets. You are supposed to pound them out. You can if you want. I don’t have time for that. I just cut them thin an call it a day. It’s easy. I just put the chicken breast on a cutting board. Applying a little pressure, I slice each chicken breast into three thinner pieces. So, for a large pack of three chicken breast, I can get about nine cutlets. That’s a lot of chicken!
The chicken gets lightly floured and browned in olive oil. After the chicken browns, add mushrooms. You can use any kind of mushroom you like here. They get sauteed with garlic, shallot and butter. This is a beautiful thing, especially when you add the Marsala. The smell of the added Marsala just makes your mouth water. The flavor is really intense, so I mellow it out with a little chicken stock or broth. When this all comes together you will be a happy camper! Serve this over your some hot pasta and your tummy will thank you!
The kids even ate this, and took some to school the next day. Score!
Chicken Marsala
Ingredients
- 3 tbs olive oil
- 12 ounces mushrooms
- 1 shallot finely chopped you can use half of a small onion
- 1/2 cup marsala wine
- 1/2 cup chicken broth or stock
- 1 tbs butter
- 1 cup flour plus 1 tbs for sprinkling
- 1- 1 1/2 pounds chicken breast
- 2 cloves garlic finely chopped
- salt & pepper to taste
Instructions
- Slice each chicken breast into three cutlets.
- Add 1 cup of flour seasoned with salt and pepper to a shallow dish. Lightly flour each chicken breast and set aside. Discard the leftover flour.
- Wash and slice your mushrooms.
- Finely chop the garlic and shallot.
- Add 2 tablespoon of olive oil in a large saute pan over medium heat. When the oil is hot, add your chicken. Brown in batches and set aside.
- After the chicken has browned, add 1 tablespoon of olive oil to the pan. Add the chopped garlic and shallot. Sautee for 2-3 minutes. Don't let the garlic burn! Add the mushrooms and let them cook down a bit. After the mushrooms have wilted down, add 1 tablespoon of butter.
- Once the butter has melted, sprinkle one tablespoon of flour over the mushrooms and stir gently.
- Now add 1/2 cup of Marsala wine. Let that reduce for a minute or two. Then add 1/2 cup of chicken broth to the pan. Taste the sauce and add salt and pepper if needed. Add your chicken back to the pan and cover. Cook everything together until the chicken has cooked through.
- Serve over hot pasta!
