Thursday, October 8, 2009

Chicken and Asparagus in a Marsala Reduction

I have said it before, but I'll say it again- I work with some great girls. We are all in the same age group, in the same stage of life, and it's just great. Last week I went out to dinner with some girls and had an amazing chicken and asparagus dish with mushrooms and sun dried tomatoes...yum. I knew I could make something similar at home and I have been fantasizing about this chicken ever since.

Now... I have never said this before... and I am hesitant to proclaim this... but... THIS IS THE BEST CHICKEN I HAVE EVER MADE! I love chicken, I have made it so many ways, and nothing holds a candle to this. I am not just saying that because I created the recipe, I am saying it because it's just so true. This exceeded every expectation I had. Are you wondering what makes it so special? Ok, fine, I'll tell you. For starters the mushrooms had almost a caramelized taste from sitting in the marsala reduction. Next, the chicken was moist and tender. The asparagus were perfect. The cheese tied it all together. And the reduction... oh the reduction... Delicious. I will say that it didn't make a ton of sauce, just enough to coat the mushrooms and give the chicken delicious flavor. If you wanted to turn the reduction into a sauce you could double the sauce ingredients but be sure to allow for it to really reduce down.

Source: Stephanie Cooks original

2 chicken breasts
4 asparagus spears- cooked, keep warm
1/2 cup of mushrooms
1/4 cup of mozzarella cheese
1/2 cup of chicken broth
1/4 cup of marsala wine
2 tablespoons of butter

1- Season the chicken with salt and pepper. Dip in flour, coat thoroughly.
2- Melt the butter in a non-stick skillet.
3- Add the chicken, cook over medium-high heat until cooked.
4- Remove from the heat and set aside.
5- Pour the marsala wine in, scrape up the bits on the bottom.
6- Add the mushrooms and chicken broth. Allow to heat for about 2-3 minutes or until hot.
7- Return the chicken to the pan. Flip the chicken after 30 seconds so both sides sit in the sauce.
8- Top with two spears of asparagus and half of the cheese per breast.
9- Allow to heat until the cheese begins to melt (don't worry if it doesn't melt all the way- it will).
10- Scrape up the mushrooms and top the cheese with the mushroom/sauce mixture.
11- Serve and enjoy!


  1. I make a dish so similar, using madeira, rather than marsala. Your photo just gave me a craving for it.

  2. This reminds me so much of The Cheesecake Factory's chicken madeira, which is what I always order when I go there. I'm definitely going to try this -- it sounds amazing!

  3. i'm usually not a fan of mushrooms but this looks really good!

    great job!

  4. I also make something similiar to this. Yours looks yummy and I will try it soon and let you know how mine comes out.