Easy and Elegant Chicken Marsala
Chicken Marsala is a delicious, easy to make at home dish. A little chicken, a few mushrooms, some wine...piece of cake.
"One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating." ~Luciano Pavarotti
One of my favorite Italian dishes is Chicken Marsala. For some reason though, nine out of ten times I end up ordering something else when I go out. The same scene plays out every time; I whittle my choices down to the Marsala and one other dish and that other dish always wins out. Because of this, I tend to make Chicken Marsala quite a bit at home.
Don't let the fancy pants name deter you from trying your hand at it...the dish is quick enough to whip up on a weeknight, yet elegant enough to serve at a dinner party. It is also easy to change up. Add some cream to the sauce or throw in some pancetta or bacon to give it a different twist. You can use either dry or sweet marsala, depending on your taste. I always use sweet.
- 1 cup flour
- 1 tsp salt
- ground pepper to taste
- 1 pound thin sliced skinless, boneless chicken cutlets
- 1 tablespoon olive oil
- 2 tablespoons butter, divided
- 1 clove garlic, minced
- 1 cup sliced fresh mushrooms
- 1 sweet onion, sliced thin
- 1/2 cup Marsala wine
- 1/2 cup chicken stock
- salt & pepper to taste
- 1 pinch dried oregano to taste
- parsley, as garnish
- In a large bowl, whisk the flour with salt, black pepper, and oregano. Gently press the chicken breasts into the flour mixture to coat, and shake off the excess flour.
- Heat the oil and 1 tbsp butter over medium high heat.
- Arrange the chicken in the skillet and cook until the chicken is golden brown outside, about 5-8 minutes per side.
- Drain cooked chicken on a paper towel-lined plate.
- Melt the remaining 1 tbsp butter in the same skillet over medium heat while scraping up any brown bits with a spoon.
- Stir in garlic; cook and stir until fragrant.
- Add mushrooms and onion, cook and stir until tender, about 10 minutes.
- Season with salt and black pepper, then stir in the Marsala wine and chicken stock.
- Transfer the chicken back to the skillet, and spoon sauce over chicken pieces. Increase heat to medium-high, and bring to a boil.
- Cover, reduce heat to medium-low, and simmer until the the sauce is thickened, about 5 minutes more.
Serve the chicken and sauce over cooked rice or mashed potatoes. We like a side of grilled asparagus with it also.