Chicken Marsala Recipe

A few years back, we were visiting my brother and his wife and they made Chicken Marsala for dinner. Since then, we have found it to be a bit of a welcome change from our typical chicken dishes. Naturally, we have adapted the recipe a little bit to suit our tastes and the seasonings we have on hand. The best part is that it is relatively simple and quick to make, yet looks and tastes like you’ve been slaving over a hot stove all afternoon.

Ingredients:

  • Several pieces of chicken breast
  • Marsala wine
  • 1/4 cup Flour
  • 1/4 cup Panko chips
  • 1/4 cup Bread Crumbs
  • Salt
  • Black Pepper
  • 1/2 cup Butter
  • 1 can Sliced Mushrooms

Directions:

  1. Trim the chicken breasts and pound them flat.
  2. In a gallon food storage bag, mix dry ingredients. I typically use approximately equal parts flour, panko chips, and bread crumbs and then add salt and pepper to taste.
  3. Sprinkle some pepper on the chicken and then add it to the bag. Shake until thoroughly coated.
  4. Melt butter in a frying pan. Use one with a lid – you’ll need it later.
  5. Add chicken to the pan and cook both sides just long enough to get a nice golden color.
  6. Add mushrooms and let them fry up just a little bit.
  7. Add Marsala wine till it covers about half the chicken.
  8. Reduce the heat and cover the pan.
  9. Flip the chicken every 5 minutes.
  10. Continue to cook until the Marsala has reduced and thickened.
  11. Server over pasta and enjoy.

 

You don’t need to add the mushrooms until you add the Marsala wine, but my wife figured that getting them a little fried might keep the texture from turning me off. If you don’t mid the mushrooms a little more soft and squishy, you can add them later.

 

You don’t need to cover the chicken completely with the Marsala wine. If you do, then you might not need to flip the chicken. However, you will have to wait a lot longer for it to reduce. Through trial and error, we have found that half covered reduced down to a nice thickens without having to wait too long. Depending on how you like the sauce you may want to experiment with how much Marsala you use.

 

It’s a little difficult to tell how thick the sauce is from the picture. I’d say it’s about the consistency of a thick  gravy. We served it over a nice wheat spaghetti.  Adding pepper to the chicken before it gets coated with the mix really spices it up a bit. I did even try a few mushrooms although I always made sure to get one with a bite of chicken and maybe some pasta. I never did try any on their own. They weren’t as bad as I thought they could be, but the texture was still a little unpleasant. I probably will try them again. The rest of the Chicken Marsala was delicious.

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