I don’t know about you but I just love Pinterest. I find it a great place to find recipes and to find recipe sites that I may never have found otherwise. Repinning has become one of my favorite pastimes. Last week as I was in the midst of doing some massive repinning, I came across a recipe for easy Chicken Marsala. Now I don’t know about you but I am always on the lookout for something different to do with chicken. Chicken is such a great staple, but after a while the same old tried and true recipes just don’t seem to cut it. So this one had me intrigued. The recipe came from the website savorysweetlife.com, a site I had never come across before. The picture on the pin looked pretty good so I thought, what the heck, give it the old college try.
Needless to say it was easy. The hardest part was making the sauce and that came together in about 10 minutes. One thing I’ve learned about cooking in Colorado is that when it comes to cooking everything takes longer. Maybe it’s the altitude, but after having lived here for 10 years I always add time to my recipe preparation plans because it always needs it. I will share the recipe as it is, but depending where you live, your stove and cooking utensils, be prepared to add an additional 10 minutes on to this. The only things I changed were that I added some flour to the sauce to thicken it, without it the sauce just looked too runny, and some dried thyme to the flour dredging mixture. Otherwise, I followed the recipe as is and it turned out great. This particular recipe is for 4 people so adjust accordingly. I got a thumbs up from my husband on this one and he always has a little bit of trepidation when I tell him I am trying something new. So this one is definitely a keeper. Enjoy easy Chicken Marsala!
Easy Chicken Marsala
- 2 boneless skinless chicken breasts
- salt and freshly ground pepper
- 1/2 cup of all purpose flour or corn starch for gluten free
- up to 1/2 cup olive oil or vegetable oil (I used olive oil and needed close to the whole amount)
- 8 ounce container of mushrooms cleaned and sliced (I used baby bellas)
- 1/2 cup marsala wine
- 1/4 cup chicken stock (I only had vegetable stock on hand and it worked just fine)
- 1/4 sherry or dry white wine (I used white wine)
- Optional: 2 tablespoons of heavy cream (I used this)
- Garnish with fresh parsley or oregano
- Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound them flat using a meat mallet until they are about 1/4 inch thick. Season with a good amount of salt and pepper on both sides. Place some flour on a plate and dredge each piece of chicken in it. (I added some dried thyme to the flour)
- Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you do this in two batches). Remove chicken and place them on your serving platter covering them with foil. (I put my toaster oven on a low heat setting and kept them warm in there). Carefully soak up any remaining oil in the pan with a paper towel and discard.
- Reduce the heat to medium and add the butter and mushrooms. Saute the mushrooms for 4-5 minutes making sure to season them with lightly with salt and pepper. Add the marsala wine, white wine, cream and chicken stock allowing the liquid to reduce slightly, approx. 3 minutes. (This is where I added approx. a teaspoon of flour to thicken the sauce). Pour mushrooms and sauce over the chicken and serve.