I’ve always seen recipes for Chicken Marsala but for whatever reason, I never felt compelled to try it. I came across a picture on someones blog that looked tasty and lo and behold, that’s what it was. After looking at a few of the ba-zillion chicken Marsala recipes on the internet, I came up with this…
1 pkg boneless skinless chicken breasts – approx. 3 chicken breasts
1 cup flour
1 tablespoon oregano
desired seasonings – I like salt, Tony’s Creole seasoning, garlic powder and onion powder
2 tablespoons extra virgin olive oil
1 tablespoon butter
2 cups Marsala wine
3 cups chicken stock
1 package whole fresh mushrooms, cleaned and sliced
4 cloves garlic, chopped
In a gallon size Ziploc bag, pound chicken breasts until thin, but not breaking. Season as desired. In a large bowl, mix flour, oregano and desired seasonings. Heat oil and butter over medium-high heat. Dredge chicken breasts in the flour and add to the oil mixture, cooking 3-4 minutes on each side. Transfer to an oven-safe dish and keep warm in the oven.
In the same pan that you fried the chicken breasts, add the wine to deglaze. Make sure to scrape all that golden goodness leftover into your wine! Add chicken stock, mushrooms and garlic, bring to a boil. Check for seasonings, adding desired seasonings (careful not to add too much salt!). Cook about 15-20 minutes, or until sauce has reduced by 1/2. Return chicken to the pan and cook an additional 10 minutes. Serve over linguine.
Chicken Marsala with Bacon & Caramelized Onion Asparagus
The Verdict: This was delicious!! I added the part about being careful adding salt because I messed that up. I tasted it and it was a bit bland, so I added salt. Then when it reduced, I guess all that flavor was bundled up because it was SALTY! I had to add a little sugar to make it not so bitter. It still turned out delicious though! I don’t like eating whole chicken breasts so I left one whole for photo purposes, and cut the rest into small pieces before I added it back to the sauce. Definitely will be making this again!