I have been cooking for my entire family during this quarantine, so im cooking up classics that everyone will love. My mom always made chicken marsala when we were growing up, it was a weeknight staple. I changed the recipe a bit from my moms way of cooking but the flavors are all still the same. I suggest serving this with my classic garlic mashed potatoes or simple roasted potatoes.
Chicken Marsala
Serves 6-8
Cook time: 35 minutes
Ingredients:
2 pounds chicken breast, or 3 chicken breast
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon garlic powder
1/2 teaspoon ground black pepper
3 tablespoons olive oil
1/2 medium yellow onion, diced
8 oz baby Bella mushrooms, sliced
1/2 cup marsala wine
1/2 cup chicken broth
2 tablespoons unsalted butter
1. Start by slicing your chicken breast in half, length-wise, so you end up with two thin pieces of chicken. If you're able to buy thinly sliced chicken breast, you can omit this step. Set chicken aside while you prepare your flour dredge.
2. On a rimmed baking sheet or large dinner plate, add flour, salt, garlic powder and black pepper. Mix with a fork or your hands till well-combined.
3. Taking one piece of chicken at a time, press into flour mixture on both sides, shaking off excess. Place chicken aside on baking sheet while you finish the remaining pieces.
4. In a large sauté pan over medium-high heat, add olive oil. Once olive oil is shimmering and hot, add 2-3 pieces of dredged chicken, depending on the size of your pan, to the sauté pan. Cook about 4 minutes per-side, until golden brown. Remove chicken from skillet and transfer to a rimmed baking sheet. Keep chicken warm in a low oven while you finish the remaining pieces.
5. After all the chicken has been removed from the skillet, drain off any olive oil remaining in the skillet except for 1 tablespoon. Add onion and sauté till slightly softened, about 2 to 3 minutes.
6. Add mushrooms. Cook till moisture has evaporated and mushrooms begin to brown, about 5 to 7 minutes. Season with salt.
7. Add marsala wine. Scrape the bottom of the pan to lift up the browned bits. Cook wine till slightly reduced, about 1 to 2 minutes. Add chicken broth. Bring sauce to a boil then reduce to a simmer until slightly thickened, about 3 to 4 minutes.
8. Add butter. Stir to combine till butter is melted completely into the sauce. Add chicken back into sauce and cook gently till warmed thru, about 3 minutes. Top with chopped parsley before serving.
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