Chicken Marsala Recipe

I’ve been wanting to make Chicken Marsala for about a year now, but I just kept forgetting to pick up Marsala. About a month or so ago I called my husband and told him to pick some up on his way home from work because I had mushrooms on hand. He said that it was in the liquor section of our local wine store and a guy that was buying things for dinner told him the “best one” to go with.

The first recipe I tried was good, but I wanted more “sauce” to go over my pasta. The second recipe was good too, but it needed more mushrooms and more sauce. I did a little more research and combined several recipes and made my own revisions last night. If you want sauce for your pasta or mashed potatoes, this recipe is the way to go.

Keep in mind that the only thing I really measured was the Marsala and Sherry, so I’m using my best guess as far as the measurements of each thing that I used. Also, I used a nonstick pot for this recipe, so I could get by with not using as much butter/olive oil to try and save a few calories. Feel free to use more or less if you need to.

Ingredients:

-1/3 cup flour for coating
-1/2 teaspoon salt
-1/4 teaspoon pepper
-1/2 teaspoon dried oregano
-4 chicken breasts, pounded to 1/4 inch(I was running behind and didn’t pound much this last time and I really wish I had – don’t skip this step)
-3 tablespoon butter, divided
-4 tablespoon olive oil, divided
-4 garlic cloves(you can use more or less)
-(2) 8 ounce packages of mushrooms-sliced(one recipe only called for a cup-for real?)
-1 cup Marsala Wine
-1/3 cup Sherry(not necessary, but I hear Olive Garden uses it)
-1/2-3/4 can of chicken broth(I used fat free/less sodium and started with 1/2 a can, then decided to add a little more)
-Cornstarch
-1/3-1/2 cup whipping cream, half and half, or milk
-Angel Hair Pasta, Garlic Mashed Potatoes, Rice, Or whatever “side” you want

Instructions:

Mix flour, salt, pepper, and oregano together in a bowl or bag and coat the chicken breasts.

Melt 2 tablespoons butter in 2 tablespoons of olive oil. I used a zester to “grate” 2 garlic cloves(you can mince, chop, or whatever) into the butter/olive oil because I don’t like larger bits of garlic. Place chicken in pot and lightly brown on both sides(I wish this was scratch and sniff-yum).

You can leave the chicken in when it is done, or take it out. I’ve done it both ways, but find taking it out is easier for the next step. I placed them on a plate until I completed the next step.

Melt another Tablespoon of butter in 1-2 tablespoons of olive oil. I “grated” 2 more garlic cloves(you can mince or whatever). Place mushrooms into pan, stirring occasionally for about 3 minutes(Some people also add onions, but I’m not into it). Pour in Marsala and Sherry. Mix a little cornstarch(maybe a tablespoon) in with chicken broth to thicken the sauce a little. Bring to a simmer and then add whipping cream, half and half, OR milk(I went with whipping cream this time, but may use whole milk next time to save on calories).

Add chicken back in and let it simmer for several minutes. Serve over pasta, mashed potatoes, or rice.

I was very pleased with how it turned out. This is definitely going in our “regular recipe rotation” because everyone enjoyed it. It was easy and didn’t take long to make. I really like this over garlic mashed potatoes too! Keep in mind that you can use less/more of any ingredient to make it how you like. I was shocked with how many recipes only had a cup or so of Mushrooms.