Chicken Marsala

This is by far the best Chicken Marsala I’ve ever tasted.  I’d say it’s restaurant-quality, but honestly, it’s even better than what I’ve had at most restaurants!  The chicken is so moist and flavorful, and you’ll want to eat the sauce by the spoonful!  You may even want to get a nice loaf of crusty bread to sop up all the deliciousness of the sauce.  It truly is glorious.

Best Ever Chicken Marsala
Yield:  4 servings
Time:  60 minutes

4 boneless, skinless chicken breasts
2 cups flour
4 tbsp. extra virgin olive oil (EVOO)
16 oz. (about 4 cups) mushrooms, sliced
3 garlic cloves, minced
2 cups sweet Marsala wine*
3 tbsp. lemon juice
3 tbsp. butter, cut into pieces
½ cup fresh parsley, coarsely chopped
salt and pepper
1 lemon, sliced

* Note:  I’ve tried making this recipe with real Marsala wine, and also with the non-alcoholic marsala wine mixes such as Holland House available at the grocery store.  Both come out delicious.  If you opt to use the Holland House, use one entire 16 ounce bottle.  Whatever kind you choose to use, just be sure you actually have it on hand.  Don’t assume it’s in your pantry because you always have an extra bottle of Marsala in your pantry for when you’re craving this recipe.  Because if you assume you have it without checking, there’s a good chance you’ll end up urgently sending your husband out to the nearest (and quite sketchy) liquor store while you’re in the middle of cooking chicken.  I still owe him one for that!

Chicken Marsala

 

 

 

 

 

 

1.  After trimming away any fat, cut each chicken breast in half.  Pound with a meat mallet until thin.  Sprinkle with salt and pepper.  Dredge in flour.

Chicken Marsala

 

 

 

 

 

 

2.  Heat EVOO in a nonstick skillet over medium heat until warm.  Add the dredged chicken and cook until golden brown, about 5 minutes per side.  Once fully cooked, set the chicken aside.

Chicken Marsala

 

 

 

 

 

 

3.  Place the lemon slices in the skillet and cook on medium-high heat until seared.  Set aside.

Chicken Marsala

 

 

 

 

 

 

 

 

4.  Place the mushrooms in the skillet.  Cook over medium heat until all of the liquid released by the mushrooms evaporates and they are brown (about 8 minutes).  Add the garlic.  Off the heat, pour in the Marsala wine.  Return the skillet to the flame and raise the heat to high.  Simmer for 5 minutes.  Reduce the heat to medium-low and stir in the lemon juice and butter.  Return the chicken to the pan and allow to simmer for 5-10 minutes, until chicken is heated through and soaks up the delicious sauce.  Stir in ¼ cup of the chopped parsley.

5.  To serve, garnish with lemon slices and sprinkled parsley.  YUM!

Chicken Marsala

 

 

 

 

 

 

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