Chicken Marsala

I really like Chicken Marsala. It was a special dish that I would order when I went out to a nice restaurant. I started making it about 12 years ago and my boys fell in love with it. I decided to make it for dinner but couldn’t find my recipe card, so I googled it — You just have to love technology. I happened to come across this recipe from Karina at Cafe Delites. She has a wonderful website and I will definitely be trying more of her recipes.

One thing that she suggested was to halve the chicken breasts horizontally. Silly me, I have always pounded it with a rolling pin. Using her suggested method made making Chicken Marsala much quicker. My boys and I had an amazing dinner. We paired it with angel hair pasta and an arugula salad. This is my new “GO TO” recipe for Chicken Marsala.

Prep Time: 10 Min Cook Time: 25 Min Ready in 35 Min — Yield: 4 servings

INGREDIENTS

Chicken:

½ cup all-purpose flour (plain flour)
1 teaspoon kosher salt
1 teaspoon garlic powder
½ teaspoon black cracked pepper
2 large boneless skinless chicken breasts, halved horizontally to make 4 filets*
2 tablespoons olive oil, divided
4 tablespoons unsalted butter, divided

Marsala Sauce:

1 tablespoon unsalted butter as needed
8 ounces (250g) brown or cremini mushrooms, sliced
4-5 cloves garlic, minced
¾ cup dry Marsala wine
1 ¼ cup low-sodium chicken broth (or stock)
¾ cup heavy cream (thickened cream, evaporated milk or half and half may also be used)**
2 tablespoons fresh chopped parsley

INSTRUCTIONS

Mix the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken in the flour mixtures and shake off excess.
Heat 1 tablespoon oil and 2 tablespoons butter in a 12-inch pan or skillet over medium-high heat until simmering. Fry 2 of the chicken breasts until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to warm plate, tent with foil and keep warm. Repeat the same with the remaining 2 chicken breasts.
In the same pan with the remaining pan grease left over from the chicken, melt 1 tablespoon of butter. Add the mushrooms and for 2-3 minutes until brown, scraping away at any of the leftover chicken bits off the bottom of the pan.
Add the garlic and cook until fragrant, about 1 minute.
Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken (about 10-15 minutes).
Pour in the cream and return the chicken back into the sauce. Cook until the sauce thickens (about 3 minutes). Garnish with chopped parsley and serve immediately. (The sauce will continue to thicken off the heat.)
Serve over cooked angel hair pasta (or pasta of choice), rice, potatoes, cauliflower rice or zucchini noodles, if desired.

NOTES

*For pounding chicken breasts method:

You will need 4 chicken breasts (skinless and boneless). Place one chicken breast in between sheets of plastic wrap (or in a ziplock bag) and use the flat side of a meat mallet or rolling pin to pound and flatten to an even ¼ inch thickness. Set the flattened chicken breast aside and repeat with remaining breasts.

Continue on from Step 2

** If using half and half, be careful not to bring your sauce to a rapid boil or it may curdle

STORAGE — Store leftovers in an airtight container in the refrigerator for up to 4 days.

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