Chicken Marsala

Wine sauce drizzled over tasty chicken breast and angel hair pasta.

You had me at wine.

From Wikipedia:

Marsala wine is frequently used in cooking and is especially prevalent in Italian restaurants in the United States. A typical Marsala sauce, for example, involves reducing the wine almost to a syrup with onions- or-shallots- then adding mushrooms and herbs. One of the most popular Marsala recipes is in which flour-coated pounded chicken breast halves are braised in a mixture of Marsala, butter, olive oil, mushrooms, and spices.

And then.

And then I read that you also make desserts with this sweeter wine. So there is a dessert using Marsala coming sometime soon.

Ingredients Needed:
1/2 cup of flour
1/2 tsp garlic powder
1/2 tsp of salt
1/2 tsp pepper
1 tsp of oregano
4 skinless chicken breast
1/4 cup butter
2 cups of sliced mushrooms
1/4 cup of minced onion
2 tsp of chicken stock
1/3 cup cream
1 tbsp
2 cloves of minced garlic
1 1/2 cup of marsala


Get the dry ingredients ready in a bowl.

Pound your chicken breasts until their are about 3/4 of an inch thick, then dredge through the flour.

Time to fry those babies in butter. Mmmm.

Oh.

Come to mama.

Golden, butter-fried goodness. And in order to keep that golden color, make sure you cook on a lower heat so the butter doesn’t burn.

When they are done, place on a plate and keep them warm in the oven.

Using the same butter, throw in the onion and garlic and get them cooking.

Get that wine ready and go ahead and try a sip.

We all know that I tried it, of course. Very sherry like, in my humble opinion.

After you try it, mix in the chicken stock.

Add in the sherry and start scraping all those tasty bits off the bottom of the pan. Some people call it deglazing, I call it “scraping tasty bits off the bottom of the pan.”

You say tomato… I say ta-mah-to….

Add in the mushrooms and cook them up. They will add liquid so keep simmering the liquid down.

Take the cold cream and mix in the cornstarch.

Start your pasta cooking at about this point.

Once the mushrooms are cooked and the liquid simmered down a bit, whisk in the cream mixture.

Serve over angel hair pasta like so and pour yourself a glass of lovely wine to pair with it.

Chicken Marsala
Amazing chicken marsala, so easy you won't believe it!
Author:
Recipe type: main course
Serves: 4
Prep time: 
Cook time: 
Total time: 
Ingredients
  • ½ cup of flour
  • ½ tsp garlic powder
  • ½ tsp of salt
  • ½ tsp pepper
  • 1 tsp of oregano
  • 4 skinless chicken breast
  • ¼ cup butter
  • 2 cups of sliced mushrooms
  • ¼ cup of minced onion
  • 2 tsp of chicken stock
  • ⅓ cup cream
  • 1 tbsp
  • 2 cloves of minced garlic
  • 1½ cup of marsala
Instructions
  1. Get the dry ingredients ready in a bowl.
  2. Pound your chicken breasts until their are about ¾ of an inch thick, then dredge through the flour.
  3. Time to fry those babies in butter.
  4. And in order to keep that golden color, make sure you cook on a lower heat so the butter doesn’t burn.
  5. When they are done, place on a plate and keep them warm in the oven.
  6. Using the same butter, throw in the onion and garlic and get them cooking.
  7. Get that wine ready and go ahead and try a sip.
  8. We all know that I tried it, of course. Very sherry like, in my humble opinion.
  9. After you try it, mix in the chicken stock.
  10. Add in the sherry and start scraping all those tasty bits off the bottom of the pan. Some people call it deglazing, I call it “scraping tasty bits off the bottom of the pan.”
  11. You say tomato… I say ta-mah-to….
  12. Add in the mushrooms and cook them up. They will add liquid so keep simmering the liquid down.
  13. Take the cold cream and mix in the cornstarch.
  14. Start your pasta cooking at about this point.
  15. Once the mushrooms are cooked and the liquid simmered down a bit, whisk in the cream mixture.
  16. Serve over angel hair pasta like so and pour yourself a glass of lovely wine to pair with it.

 

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