Chicken Marsala

 

Chicken Marsala Recipe

I recently set out to find a chicken marsala recipe. I tried a few and none of them made me happy so I was determined to create my own. After many attempts I finally perfected my own recipe. I tried it out on the family and they loved it. I then tried it out on company and it was met with the same rave reviews. A week later my family asked me to make it again. I would say that is a seal of approval.

This is not a difficult recipe, but it is a time consuming one. 

Chicken Marsala
Serves 4
Delicious chicken marsala that will have your family or company begging for more!
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Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Prep Time
1 hr
Cook Time
20 min
Total Time
1 hr 20 min
Ingredients
  1. 2 carrots - chopped into small pieces
  2. 12 ounces mushrooms - sliced
  3. 1 small shallot - minced
  4. 2 garlic cloves - finely chopped
  5. 4 ounces pancetta - chopped into small pieces
  6. 5 tablespoons unsalted butter
  7. 1 cup marsala wine
  8. ½ cup chicken broth
  9. 4 chicken breasts
  10. olive oil spray
  11. ⅓ cup flour + 1 tablespoon flour
  12. 2 teaspoons salt
  13. 1 teaspoon pepper
Instructions
  1. Place chicken breasts in a large ziploc bag and pound until about ¼” thick.
  2. Combine ⅓ cup flour, salt and pepper.
  3. Spray chicken breasts lightly on both sides, then dredge each side of breasts through flour mixture.
  4. Add one tablespoon butter to medium warm skillet.
  5. When butter is melted add two chicken breasts and cook until lightly brown on both sides and cooked through.
  6. Add another tablespoon of butter and repeat with remaining two breasts.
  7. Transfer to a plate and cover lightly with foil to keep warm.
  8. Add one tablespoon of butter and saute carrots until soft but still slightly crisp.
  9. Add pancetta, garlic and shallots and cook for another three to five minutes over medium heat.
  10. Remove from pan and place over chicken and cover.
  11. Add one tablespoon butter to pan and saute mushrooms until soft and dark brown. Pour over vegetables and chicken.
  12. Melt final tablespoon of butter and flour. Heat until combined.
  13. Add marsala and broth. Cook, stirring and scraping bottom of pan until slightly thick, about two to four minutes.
  14. Return chicken and mushrooms to skillet, and cook until warmed through, about 2 minutes.
  15. Serve over noodles or by itself with side of sauteed broccoli or baked Brussels sprouts (recipe link above).
momsmack.com http://momsmack.com/
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