Chicken Marsala

karen morreale, little life bytes, s2r studios, Chicken Marsala recipe, chew on this

If you have this love thing for chicken like I do, you’ll love this easy recipe! I make lots of chicken, all kinds of ways: Parmesan, Piccata, Francaise, but one of my absolute favorites is Chicken Marsala. It’s rich and mushroomy (is that a word?)… and just really good and comforting.  Enjoy!

Here’s What You’ll Need:

1/2 cup all purpose flour
4 chicken cutlets (have the butcher slice them for you, or just buy them already cut into cutlets at the store, about 1/8″ thick) salt and pepper each side
2 cups of white mushrooms (fresh, please)
1 cup Marsala wine (or a little more depending how strong you like the taste of this wine : )
3/4 cup chicken broth
Mix in 1 Tbsp. cornstarch in to the chicken stock until completely dissolved
2 Tbsp. olive oil
4 Tbsp. butter (unsalted)
salt and pepper

…and 1 Tbsp. each of:
garlic powder
onion powder
Italian seasoning
thyme
paprika

 

Now Do This:

Heat your pan on medium high with 2 Tbsp. each olive oil and butter.
On a flat plate, mix flour with 2 tsp. salt, 1 tsp. ground black pepper, the garlic powder, onion powder, Italian seasoning, thyme and paprika.
Dredge the chicken cutlets through the flour. Shake off any excess.
Chicken cutlets go into the heated pan. About 3 minutes a side, or until golden brown- then transfer to another plate.
Back to your pan, add 1 Tbsp. of butter, then the mushrooms. Let them cook until they are dark and have crispy edges.
Turn up the heat to high, and add the Marsala wine. Let it reduce by about half.
Add the chicken stock, cook for another 4-6 minutes. Taste it to see if it needs salt and pepper.
Turn the heat down to medium low, chicken goes back in the pan, along with 1 more Tbsp. butter.
Continue to cook another 4-5 minutes, or until the chicken cutlets are cooked through and the sauce is thickened.

This dish goes best with mashed potatoes or rice. Mmmmmmm….!!!

 

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