Chicken Marsala

Chicken Marsala

Chicken Marsala. OH so good. It’s my mom’s favorite (and becoming mine)… it’s surprising that it actually doesn’t take long to make. Moist chicken in a mushroom wine sauce, (maybe a bit of mashed potatoes?) … YES PLEASE!! My husband doesn’t even like mushrooms and he liked this. A LOT. (I swear he probably DOES like mushrooms. He also used to say he didn’t like guacamole and now we go out and eat a tub of it like every Friday)… But ANYWAY. You’ll notice the that the sauce will reach a deeper brown color as the mushrooms cook. Also, make sure the alcohol has sufficient time to cook out of the sauce, taste test it before serving- (oh shucks, do I have to? : ) ) You could also serve this with pasta (or rice maybe). Finally, if you’re REALLY feeling frisky, throw in some prosciutto in the skillet for additional flavor that’s simply perfection 🙂 Let me know how you do!!!

Chicken Marsala
Serves: 4 Servings
 
Ingredients
  • 4 chicken breasts
  • ½ cup flour
  • 1 Tablespoon salt & pepper
  • 1 Tablespoon oregano
  • ¼ cup olive oil
  • ½ Tablespoon garlic, minced
  • 2 cups sliced mushrooms
  • 1 cup sweet Marsala wine
  • ½ cup chicken broth
  • 2 Tablespoons butter
Instructions
  1. Pound the chicken breasts until they’re about ¼ inch thick. (I stick mine in a zip lock freezer bag, or you could put it between pieces of wax paper.)
  2. Coat chicken in flour, salt, pepper, and oregano. I mixed it all together in a zip lock bag, it’s an easy method and keeps things clean : ) Save any extra flour coating that you have, don’t throw it away.
  3. In a large skillet, melt the oil on medium heat. Add the chicken and cook until browned on the bottom, then flip (about 5-7 minutes on each side) Set aside once cooked and keep warm.
  4. In the large skillet, add mushrooms, butter, wine, and garlic, keeping the heat on medium. Mine was bubbling, which is what you want- (i.e. Simmering, which is just below boiling point). This is where I used my leftover flour mixture and whisked it in to thicken the sauce a little. Continue to let it simmer as the mushrooms get nice and brown and the alcohol gets cooked out. You will notice it reduce a bit. After about 10 minutes, add the chicken broth and butter.
  5. Add the chicken back to the pan and let it simmer gently for about 1-2 minutes, so that the chicken can be heated through.
  6. Now it’s time to eat!! I loved eating these with mashed potatoes, using excess sauce to spoon over the top.
Notes
A few Tips for mashing potatoes:
-Cut potatoes into smaller, equal pieces (so they cook at the same rate)
-Place them in cold water (and add salt at the beginning of you choose to do so, so that the potatoes can absorb it as it cooks) The reason for placing them in cold water and then heating, is so that the potatoes have a chance to gradually increase in temperature at the same rate. Otherwise, if dropped right in boiling water, the outside is cooked before the inside.
-Butter should be at room temperature when added to mashed potatoes
-Use an up-and-down mashing motion. Stirring vigorously in a circle can or using an electric mixer will run you the risk of overbeating them, which leaves you with a gluey texture.

 

 … but you’ve already heard my vote: Mashed POTATOES!