Chicken Marsala Recipe
When I mentioned to a friend that this week’s recipe is Chicken Marsala she said, “I thought you weren’t going to get complicated.” It sounds a little fancy, doesn’t it. This is a simple recipe. It takes a little time but it’s worth it. The Marsala is wine.
There are a few steps to Chicken Marsala but they’re more time-consuming than complicated. It’s worth the effort! Read the recipe a couple of times if you haven’t made it before. Then follow it step by step and you’ll catch yourself agreeing with me – this is simple. This works well with grouse, pheasant and other upland game birds.
If you’re cooking for a large group you can make this ahead of time. It will warm nicely in the oven. Great served over mashed potatoes or noodles, it’s a recipe most everyone will love.
If you're using chicken breast each one in half to make four pieces. Pound meat to 1/4" thick. For quick clean up, I put it between two sheets of plastic wrap.
Season each piece of meat with salt and pepper and then lightly coat in flour. You don't want a thicker coat of flour like you'd use for fried chicken.
On medium-high heat, add 2 tablespoons each olive oil and butter to a 10" or 12" skillet. When the oil and butter are bubbly but not smoking, add two pieces of chicken. Brown for two to three minutes, turn over and brown for two to three minutes. Remove the first two pieces to a plate and brown the last two pieces.
Move the last two pieces to a plate and set aside. Add the sliced mushrooms and cook until they're browned, about eight minutes. Move them to the plate with the chicken.
Add the rest of the olive oil and butter to the skillet. Saute the garlic and shallots for one minute. Scrape the bottom of the skillet to loosen the crispy bits.
Add the rest of the flour and stir for five minutes. If this thickens so much it looks like it's going to form a ball you can add more butter. Chicken releases moisture while it cooks. If your chicken didn't realize enough you'll need to make up for it.
Add the Marsala and the stock, or only the stock if you're not cooking with wine, and stir well.
Move the chicken and mushrooms back to the skillet and warm the chicken through. This shouldn't take more than two or three minutes. The thin pieces of chicken cooked while it was browning.
Serve Chicken Marsala over pasta, noodles or mashed potatoes. Brown rice would also be good.