Chicken Marsala is a meal that always impresses. Plus, as long as you have the skills to saute a chicken breast, it’s a dish that’s very simple to make. The Marsala Wine and the mushrooms are the star of the show here. Go to a wine store or a liquor store and buy a quality Marsala, not the junk off of the supermarket shelf.
Although I may be in the minority, I prefer sweet marsala to dry for this dish. And I love the taste of Sherry, so I add a little of that too, but you could certainly use all Marsala.
You’ll want something to soak up the delicious goodness of the sauce. I love egg noodles with peas, but mashed potatoes are delicious too.
Either pound your chicken to an even thickness or butterfly the chicken breasts and then cut them into 2 pieces. This is actually the method I prefer. I feel too violent when I pound meat. Plus the chicken breasts these days, even the organic ones are ginormous- way more than a single serving. This way I buy a package with 2 chicken breasts and get 4 servings out of it.
The key to great tasting mushrooms is to crank up the heat so the water evaporates from them and they get nice and browned.
Add this to your recipe repertoire, and you’ll always be ready to impress your guests.
- 4 boneless, skinless chicken breasts, pounded to 1/4-inch thick
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 tablespoons butter, divided
- 2 tablespoons olive oil
- 1 (16-ounce) package mushrooms, sliced
- 1 shallot, minced
- 1/2 teaspoon dried thyme
- 3/4 cup Marsala wine
- 1/4 cup dry sherry
- 1/2 bag egg noodles, cooked according to package directions
- 1 (9-ounce) package frozen peas, cooked according to directions
- chopped parsley for garnish, optional
- In a shallow dish or pie pan, combine flour, salt, and pepper. Dredge chicken in flour mixture.
- In a large skillet heat 2 tablespoons butter and oil over medium-high heat. Add chicken and cook 3-4 minutes per side, until cooked through. Remove chicken from pan and keep warm.
- Add remaining tablespoon butter to pan and place mushrooms in pan. Turn heat up slightly and saute until mushrooms are nice and browned and have lost most of their water content. Add minced shallot and saute for 30 seconds.
- Using a slotted spoon, remove mushrooms from pan and place with chicken. Add Marsala and Sherry to pan and cook over medium heat until reduced to about 1/2 cup. Add chicken and mushrooms back to pan.
- Mix noodles and peas together and top with chicken and Marsala sauce. Garnish with parsley.
Yield: 4 servings
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