Sunday, August 3, 2014
I have long been a big fan of Chicken Marsala. But my wife never really loved it that much, so we never made it at home. But we wanted to give it another shot and see if we can make a version that my wife would like. Sure enough, we did! There are 100s of recipes of Chicken Marsala. The key ingredients are chicken (shocking), mushrooms and Marsala wine (or cooking wine). After that - it is a bit of mixing and matching to get your dish right. I looked a few recipes, but nothing looked like what we wanted to do - so I mixed it up and created something mostly from scratch. We loved the way this turned out - and as per usual, amped up the mushrooms! We will definitely make this again. We had company over, so the picture shows about a double batch.
Ingredients (Serves 3-4)
13 oz box Pasta (thin spaghetti)
4 Chicken breasts, skinless, cut in half to a thickness of 1/4"
1/2 cup plus 1 tbsp flour, divided
1/2 tsp Kosher salt
1/2 tsp Sage, dried
1/4 tsp Black pepper
4 tbsp Olive oil, divided
12 oz Mushrooms, sliced
1 tbsp Shallots, finely chopped
2 tbsp Butter
3/4 cup Marsala wine (or cooking wine)
1 cup Chicken broth (low sodium if possible)
1 tbsp Parsley, dried
1. Prepare pasta as directed.
2. Combine 1/2 cup of flour with kosher salt, sage and black pepper. Coat the cut chicken with the flour mixture.
3. Heat 2 tbsp olive oil in a saute pan over medium-high heat. Working in batches (if needed), cook the chicken for 3 minutes on both sides. Add additional oil if needed. When chicken is done, set on a plate under foil to keep warm.
4. Add the remaining 2 tbsp oil to the pan. Add mushrooms and shallots. Cook 5 minutes.
5. Add the remaining 1 tbsp flour, butter, Marsala, chicken broth and dried parsley to the pan and cook for 3 minutes.
6. Return the chicken to the pan and cook for 3 more minutes.
7. Serve over pasta.