Recipe: Chicken Marsala Recipe

  • cm-2

  • 1 Cup of all-purpose flour
  • 2 tablespoons of italian seasoning
  • 2 tablespoons of paprika
  • 2 tablespoons of garlic powder
  • 2 lbs of chicken breast
  • 3 tablespoons of olive oil
  • 3 tablespoons of shortening (all vegetable or butter)
  • 1lb of sliced mushrooms (button works fine, but can be crimini or shiitake)
  • 1.5C of Marsala wine (I prefer sweet, but can use dry in a pinch)
  • 2C of good chicken stock

Directions:

  1. Mix the first four dry ingredients thoroughly in a shallow bowl that you will use to dredge your chicken in later.  Set aside two tablespoons of this dredge, you will end up using this as a thickener for your mushroom marsala sauce.
  2. Pound the chicken breasts until they are thin and even thickness. Good rule of thumb is that the chicken should be no thicker than the width of your pinky’s nail. I actually prefer it a touch thinner than that.
    Breaded Chix Breasts 3
  3. Sprinkle salt on the flattened chicken. (Note – am salting prior to the dredge.)
  4. Dredge the chicken in the flour mixture and set them aside as you pound and dredge the rest of the chicken.dredge-chicken-in-flour-1024x768
  5. Put a tablespoon or two of olive oil (depends on size of pan) on the pan and heat it over medium high heat. Add a tablespoon of your preferred shortening. Butter is traditional, but I use an all-vegetable shortening.
  6. Brown the dredged chicken breasts in the heated pan. Cook for about 3 minutes per side. Once browned, set the chicken breast aside and repeat steps #5 and #6 until you are done with all the chicken breasts. They should be browned, and look roughly like this:img_0230
  7. Once complete with the chicken, sauté the mushrooms in the pan until the mushrooms give up their liquid and they start to turn a darker brown around their edges.IMG_1858
  8. Once the mushrooms are browned, add the wine and continue cooking until the wine reduces by half. This usually requires about 5 minutes or so depending on the size of the pan. Once complete, it should look something like this and people will start gathering around asking you when dinner is ready.mushroom-cooked-in-marsala-wine-sauce
  9. Put the chicken breast back in the pan on top of the mushroom and wine mixture.
  10. Put the two tablespoons of the flour dredge that you set aside in the first step into the chicken stock and stir it well. Since the stock is still cold, the flour should incorporate nicely if you use a fork or a whisk.
  11. Pour the chicken stock into the pan, lower the heat to medium and cook for another 5 minutes. This should finish off the chicken and the sauce will thicken a bit and people’s mouths will be watering. Add salt/pepper to taste.
  12. This can be served on top of noodles, rice, or whatever you like.
  13. Should look something like this:cm