Chicken Marsala
This is one of my wife’s absolute favorite meals, so I try to prepare it every so often. I keep a bottle of Marsala wine in the house just for this. Albeit, I used the cooking wine this time, instead of a good Marsala. One of the advantages of making it this way, is that all the flavor from the cream, and chicken stock. Personally, I like making it with Italian roasted potatoes and Brussels sprouts. It’s equally good with mashed potatoes, (especially crazy potatoes) broccoli, asparagus, sauté spinach or any other combination of vegetables and starch.
To make this you’ll need:
Chicken-butterfly chicken breast
Marsala wine
Chicken stock
Heavy cream
-I do 2 parts wine to half part stock and 3/4 part heavy cream
Garlic
Mushrooms – baby Bella, Cremini or button
Half a yellow onion diced or a dice shallot
Parsley -Italian or flat leaf
Pepper, salt, garlic powder
Flour
Cayenne
Olive oil
This dish is so simple to make that once it’s prepped, you really only have a 30 minute cook time. If you do your prep work before hand this is an easy weeknight meal.
First thing first, butterfly tour chicken breast, pound it even, and season both sides with salt pepper and garlic powder and set on the side or in the fridge.
Dice up your onion or shallot, brush and slice your mushrooms, mince your garlic and your parsley; Set aside .
I put my chicken in a ziplock bag and cover it with flour that is seasoned with salt, pepper, garlic powder and just a dash of cayenne. Shake it well and make sure the chicken is well covered.
Get your skillet nice and hot then add in some olive oil, and place the chicken in the pan. Let them cook for 3-4 minutes per side.
When the chicken is cooked add in the mushrooms and let them cook while pulling up the fond from the bottom of the pan, add more oil as needed. When the mushroom are about half way done, add in the onions, keep working the mixture until the onions are translucent. Should be another 3-5 minutes. Once the onions are translucent add the garlic and cook until the garlic is fragrant. Then add in the parsley and Marsala wine. Let the wine go until it is reduced by half, should take 5-7 minutes. Once it is reduced add in the chicken stock and incorporate then add in the cream and let it cook until the cream starts to thicken. Once it starts thickening add the chicken back in and let it wake through. Remove the heat and serve.
Hope you all enjoy this!