Back by popular demand, we are here in Jenn’s Kitchen for another delicious recipe. Today, Jenn shares her version of the Chicken Marsala. Chicken Marsala is a popular dish throughout Italy, Marsala being a fortified Sicilian wine and a crucial ingredient to the dish. Jenn’s Chicken Marsala recipe was inspired by her frequent trips around Italy, where she fell in love with the culture and food.
This is a simple and delicious recipe that you can prepare both for a low-key dinner friends and family members and for a party. Chicken Marsala is best paired with a wine such as chardonnay or pinot noir. It can also be and served with vegetables, pasta, or by itself.
OK, all this food talk is getting me hungry…let’s skip to the chase, now here is the Chicken Marsala recipe. Enjoy!
- two 4oz chicken breast, thinly sliced
- 12 white button mushrooms (or small Porcini mushrooms)
- 1 diced shallot
- 2 garlic cloves (minced)
- 3 oz of butter (salted)
- 2 cups of chicken stock
- 1 cup of Italian Marsala wine (dry)
- 1/2 cup of all purpose flour
- 2-3 sprigs of fresh thyme (or dry thyme 1 Tbsp)
- a handful of fresh Italian parsley
- salt and pepper for tasting
- olive oil
– Add the thyme into the flour mix, then season both sides of the chicken breast with a bit of salt and pepper. Coat the chicken with the flour.
– Add one third of the butter to a medium heat frying pan with a drizzle of olive oil. Then place the chicken in the hot pan until both sides are golden brown. (Should be a moderate sizzle sound, do not burn butter.).
– Add the fresh or dried thyme and continue cooking chicken until it becomes a nice golden brown color. Remove the cooked chicken from the pan, and set it aside.
– Remove any fresh thyme stalks from frying pan. Add the 1/3 of butter in the same pan with the drippings. Place the chop shallots into the pan stir until fragrant. Add the mushrooms and cook for 2 minutes (if looking dry, add more butter, you want the mushrooms to have a little bit of color). Grate the garlic straight into the frying pan and keep tossing the mushrooms. Add the Marsala Wine, be careful of the flame. Add the chicken stock and some parsley. Stir the sauce periodically. (The garlic butter reduction sauce should have a thick, syrupy consistency.)
– While the sauce is simmering, season with salt and cracked pepper. Continue reducing sauce for 2 minutes on high heat. Return the chicken pieces to the frying pan on medium heat. Cook for another minute. Add parsley and mix well.
– Transfer chicken to serving plate and continue reducing sauce until a little thicker (not too thick). Pour more reduction sauce, if needed.
– Add any remaining parsley for plating and garnish.
Time to eat! Served with you choice of pasta, hot green vegetables and wine. Bon appetit! 🙂
That’s it, guys! Try this recipe tonight. I’d like to give a big shout to Jenn’s Kitchen for inviting us to her home and sharing her recipes with us (and our readers). She offers her fantastic food for catering! Once you hire her for your next party, I guarantee it will be a hit!