I love recipes that are quick to make but come across as if you spent all day cooking! Chicken Marsala is one of those recipes and it’s something I make pretty regularly, especially when the weather turns a little colder since boiling the pasta helps to heat up the house. LOL! The only thing that can take a little time with this recipe is soaking the dried mushrooms, but you can skip this step if you want or can’t find dried mushrooms. So for this Tuesday Tip, I’m sharing my recipe for Chicken Marsala. This recipe is for either 4 or 2 depending on your hunger.
Ingredients
2 chicken breasts
2 cups sliced mushrooms
1 cup dried porcini mushrooms (soaked and drained)
1 large onion sliced
3 cloves garlic thinly sliced
2 cups chicken stock
1 cup dried mushroom liquid
2 cups marsala wine
1 cup flour
1 tbsp salt
1 tsp pepper
2 tbsp granulated garlic
4-6 tbsp olive oil
4 tbsp butter
Directions
At least an hour ahead, place dried mushrooms in warm water and soak to soften them. When you are ready to cook, drain the mushrooms and reserve the soaking liquid. Make sure to gently squeeze the mushrooms to remove any excess liquid. If the mushroom pieces are too big, do a light chop.
Place 1 cup flour, salt, pepper, and granulated garlic into zipper bag. Mix.
Slice chicken breasts into thin, evenly thick medallions. Place in zipper bag with the flour and toss until all pieces are covered.
Place 2 tbsp olive oil in frying pan and heat. When the oil is shimmering, take medallions from the zipper bag and shake to remove excess flour. Keep the bag with the flour for now.
Add chicken to the frying pan and cook until lightly brown. Remove from the pan and place to the side.
Add another 2 or so tbsp to the frying pan and heat again until shimmering. Add mushrooms and cook for about 5 minutes. Then add garlic and onions and cook until softened. Add dried mushrooms that you soaked to the mix and heat for about 2-3 minutes.
Take two tbsp of the seasoned flour from the zipper bag and sprinkle it over the onion, mushroom, garlic mix. Cook for 1-2 minutes.
Add the chicken stock, wine, and reserved mushroom liquid and simmer until the sauce is reduced by half. Add 4 tbsp butter to the pan and stir the mixture. Once the butter has melted, add cooked chicken and any juices and simmer for another 10-15 minutes.
Serving Instructions
You can serve the Chicken Marsala over either rice or pasta. If you’re going to serve it with pasta, like a ziti or or other short pasta, I usually cook the pasta for a few minutes less than recommended and finish cooking the pasta by adding it to the pan with the marsala. I made the marsala this time with a De Cecco Fusilli Corti Bucati (what a mouthful) that really held the sauce well.
