One of our favorite main dishes is Chicken Marsala. I started making it at home when we stopped eating out! My husband and I often ordered it. No more. I had no idea how easy it was to make.
Chicken Marsala is a classic dish but unlike many classic dishes it is actually both affordable and easy to prepare. It’s a simple dish that is so rich with succulent flavors without being heavy! Serve with mashed potatoes or egg noodles with a vegetable or green salad and you’ll wow your family!
The recipe calls for fresh mushrooms and heavy cream. Another ingredient you may not have is marsala wine. We usually have dry red wine which I often use as a substitute.
Use boneless chicken breasts and slice lengthwise for thin pieces that will cook quickly but take care to not overcook. Chicken taste best when tender and moist. I buy pre-sliced fresh mushrooms for convenience. Like all fresh mushrooms, give them a through wash before cooking. I freeze any leftover cream. This is also a recipe that can be multiplied easily for large families or appetites. I had two boys who appetites grew as they did! If you need a special dish for special occasions or company, look no further.
The smells of mushrooms and wine will have everyone’s mouth’s watering! This dish elevates the ordinary to something special for your table with favorite side dishes!Jump to Recipe
- large skillet with a cover
- 4 boneless chicken breasts sliced lengthwise Slice each piece in half lengthwise for even thin chicken pieces
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1/2 cup all purpose flour
- 1/2 teas salt
- 1/2 teas scant ground black or white pepper
- 1 cup sliced mushrooms
- 1/2 cup chicken broth
- 1/2 cup heavy cream substitutes: half & half
- 1/2 cup marsala wine substitutes: dry red wine
- 1-2 garlic cloves finely minced substitutes: garlic powder, see jar for measurement equivalent
- Mix flour, salt and pepper in shallow dish
- Cut chicken lengthwise, set aside
- Heat butter and olive oil to skillet over medium heat. Take care to mix oil and butter to prevent butter from overbrowning
- Coat each chicken pieces with flour mixture
- Gently put into heated skillet cooking 3 minutes on each side until lightly browned
- Remove lightly browned chicken and set aside on a plate
- Add sliced mushrooms and garlic to skillet and stir, cooking until browned
- Add marsala wine (or substituted dry red) scraping bits from skillet, bring to a boil
- Add chicken broth, throughly stir together with the wine, continue to boil for 2 -3 minutes
- Reduce heat to LOW, return chicken to the skillet
- Pour cream in gently stirring together. Cover and simmer for 10-15 mintues
Hope your family enjoys my Chicken Marsala as much as we do!