CHICKEN MARSALA

It has been forever, and a day, since I had, or even made Chicken Marsala. One of my members in my Facebook group, Virtual Chopped (you should join), made it over the weekend. She inspired me to create a recipe. A fabulous dinner can be on your table in just about thirty minutes!

I served mine up with a side of fettuccine. Creamy polenta would also be amazing! I love mushrooms, so I used a lot. Also, I like to use a combination of portabella and button mushrooms. The touch of heavy whipping cream at the end is optional, but it does lend to a richer sauce. You can also substitute the chicken with veal, or even steak.

HOW TO PREPARE CHICKEN MARSALA

Heat up a tablespoon of olive oil and a tablespoon of butter in a cast iron pan. Click here to view my favorite cast iron pan from Lodge! Pound your chicken breasts to about 1/2″ to 1/4″ thickness. Season with kosher salt and pepper. Dredge the chicken breasts in the flour. You just need a light coating. Place in pan and brown about 4 to 5 minutes per side. I did mine in two batches, so be sure to add a touch more oil or butter before you start the second batch. Reserve finished chicken on a plate.

To the same pan, add another tablespoon of olive oil. Add in the mushrooms. Season with kosher salt and pepper about halfway through the cooking process. This should only take about five minutes. Keep just a bit of bite to the mushrooms. Remove from pan and reserve in a bowl.

To the same pan, add another tablespoon of olive oil and butter. Add in the shallots and garlic and cook for about a minute. Sprinkle with the flour. Allow the raw flour taste to cook off for another minute. Check your heat, you do NOT want the garlic/shallots to brown. Add in your beef stock and marsala wine. Scrape up any bits on the bottom. Stir often. You will see the sauce thicken. Add in the thyme and heavy whipping cream. Cook another minute.

Add the reserved mushrooms to the pan. Stir to coat in the sauce. Place the reserved chicken breasts, along with any juices, back in the pan. Spoon the sauce on top of the chicken. Allow the chicken to heat back up for a minute or so. Garnish the Chicken Marsala with fresh chopped parsley. Serve with a side of pasta. Dinner done! ENJOY!!!

Want to try a different take on Chicken Marsala? Check out my recipe for Lemon Chicken!

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I am more than just recipes. I love fashion and style too! Most importantly, I love my Family (my Hubby and my Fur Babies). My Husband (aka my “Kitchen Bitch”) means the world to me. He’s pretty damn cool too. Not only is he one of the nicest guys you will ever meet, he also has had a lengthy career in professional hockey. Not only winning two Stanley Cups with the Pittsburgh Penguins in the early ’90’s, but most recently winning the Calder Cup with the Charlotte Checkers, amongst many other accolades. If you live in Charlotte and play hockey, or have a family member who plays, be sure to contact him. He is known as one of the best skate sharpeners in the world!

Our life has changed dramatically in the past few years with the passing of our two goldendoodles, Vegas and Viva. We were lucky enough to have Vegas for five years (totally wish it was longer). Most recently, losing our Viva to a brain tumor in July of 2020. We welcomed our mini goldendoodle 7, almost seven years ago. We just added the amazing Hazel! Of course, I am always posting tons and tons of photos! Be sure to check out my recipe for Pet Bone Broth! This broth is super rich in nutrients and will provide your pet with a multitude of health benefits!

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