Wednesday, August 19, 2009

Chicken Marsala

Chicken marsala is like chocolate chip cookies. I know right now you are rereading my first sentence and thinking I am nuts, but hear me out. Everyone has a chocolate chip cookie recipe they love and swear by. When you google chocolate chip cookies you end up with thousands of results. And guess what? Most are pretty darn good. Well, google chicken marsala. I dare you. You will spend hours sifting through recipes. I have done this before and couldn't believe how many there are! I chose this one because it makes a lot of sauce and I like sauce... so it sounded like a plan.

It is shocking to me that after blogging for about 10 months I am just first putting up a recipe for chicken marsala. Chicken marsala is a staple in most restaurants. I love the thick wine sauce, the delicate mushrooms.. yum. I made it for company and it came out excellent. The sauce was delicious and really coated the chicken nicely. I had a lot of left over sauce so if you wanted to make more chicken you could probably easily make 7 pieces and have plenty of sauce. I made 5 and there was still a lot left. The chicken was so tender and possibly the most tender chicken I have ever made at home. I can not recommend this recipe enough. It was truly excellent.

Source: Blog Chef

4-7 boneless skinless chicken breasts (I used 5 with lots of left over sauce)
1 cup flour
1 tablespoon oregano
salt and pepper (to taste)
2 tablespoons olive oil
1 tablespoon butter
10 ounces fresh sliced mushrooms
4 garlic cloves (minced)
2 cups marsala wine
3 cups chicken stock
1 package linguini (cooked)

Step 1: 1 at a time, place chicken breasts between 2 sheets of wax paper (or plastic wrap). With a mallet pound chicken breasts until they are about ¼” thick.
Step 2: On a plate combine flour, salt and pepper, and oregano. Dredge chicken breasts in flour until coated thoroughly.
Step 3: Heat olive oil and butter in a large skillet. Fry chicken breasts until they are almost fully cooked (about 3 minutes on each side). Remove from pan and keep warm in the oven at 175 degrees.
Step 4: Deglaze the pan with marsala wine. Make sure to scrape up all the brown bits on the bottom of the pan and mix them with the wine.
Step 5: Add chicken broth mushrooms and garlic. Cook on medium-high for 10 minutes or until the sauce has reduced by half. Add chicken breasts back to the pan and cook for another 10 minutes. The sauce should now have become somewhat thick. Serve on a bed of linguini.


  1. You are SO right! It is just like chocolate chip cookies and I'm thrilled you found a recipe you love! Now it's time for me to try it :)

  2. This looks delicious! I love Chicken Marsala!

  3. So good!!! I loved it.