We had some friends over on Saturday and I wanted to make something really delicious that wasn’t too complicated or labor intensive. My menu: Chicken Marsala served with a side of cavatappi pasta tossed with pesto, hazelnuts & gorgonzola, and a big bowl of Canlis’ Special Salad. Pefect! My friend, Anne, gave me the biggest compliment when she asked if she could take home the leftover chicken. Ah, success!
I found this easy recipe on the beautiful blog, savorysweetlife.com. I changed the process slightly, doubled the mushrooms and added a bit more cream.
Easy Chicken Marsala can be prepared in under a half hour. The only small bit of work is pounding the sliced chicken into cutlets. To skip this step, you could substitute chicken tenders for the chicken breast, or ask your butcher to prepare the cutlets for you.
Saturday night’s dinner was so yummy that I decided to make Chicken Marsala again last night and now I will be the one enjoying the leftovers.
- 2 large boneless, skinless chicken breasts
- salt and pepper
- ½ cup all purpose flour
- ½ cup vegetable oil
- 1lb. sliced mushrooms (approximately 4 cups)
- 2 Tbsp. butter
- ½ cup sweet Marsala wine
- ¼ cup sherry or dry white wine
- ¼ cup chicken stock
- ¼ cup heavy cream
- ¼ cup chopped parsley
- Carefully cut each chicken breast lengthwise into two pieces.
- Place the chicken between two pieces of plastic wrap or parchment paper and pound each one with a mallet or meat tenderizer until the pieces are approximately ¼ inch thick.
- Place the flour in a shallow pan. Season the chicken with salt and pepper and then dredge it in the flour to coat well.
- In a large sauté pan, heat the vegetable oil over medium high heat.
- When the oil is hot, add the chicken and cook until it is fully cooked and golden brown - about 3 to 4 minutes per side.
- Remove the chicken to a platter and cover with foil to keep warm.
- Wipe the excess oil out of the pan with paper towels.
- Reduce the heat to medium and add the butter. When the butter is melted, add the sliced mushrooms and sauté them for 2 to 3 minutes.
- Season the mushrooms with salt and pepper, then add the marsala, sherry, cream and chicken stock.
- Bring the sauce to a boil and let it reduce for about 3 minutes. Taste and add more salt and pepper if needed.
- Pour the mushrooms and sauce over the chicken.
- Garnish with chopped parsley and serve.