Can I tell you how happy I am to be done with all the sweets that come along with the holidays? I don’t want to see cookies or candy for a very long time! I was so happy to get back in the kitchen with real food.
My husband got back to his normal workout routine this morning after taking a few days off and I wanted to have a good lunch ready for him when he got home. He was so excited to see a few of his favorites. I’d actually never made chicken marsala and was scared because the wine smelled so strong but it’s really delicious. The sauce was great over mashed potatoes and asparagus.
Chicken Marsala
adapted from Martha Stewart
Ingredients
- 3/4 cup all-purpose flour
- 2 teaspoons coarse salt
- 1/2 teaspoon freshly ground pepper
- 4 boneless skinless chicken breast halves about 5 ounces each, butterflied
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons unsalted butter
- 10 ounces white button mushrooms sliced
- 1 cup sweet Marsala wine
- 1 cup chicken broth
- 1 clove garlic finely minced
- 3 tablespoons freshly squeezed lemon juice of 1 lemon
- 2 tablespoons unsalted butter
Instructions
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Combine flour, salt, and pepper in a large shallow dish; set aside. Heat a large skillet over medium-high heat until very hot. Dredge chicken in seasoned flour, tapping off excess; set aside. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and cook 3 minutes more. Remove chicken to a plate; set aside and keep warm.
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Heat 2 tablespoons butter in same skillet. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown and all the released liquid has evaporated, 5 to 7 minutes.
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Remove skillet from heat, and add wine and broth. Return skillet to heat, scraping up any brown bits with a wooden spoon. Add garlic, lemon juice, remaining 2 tablespoons butter, and parsley. Cook for 2 minutes until reduced and slightly thickened. Taste and adjust for seasoning. Pour sauce over chicken and sprinkle with parsley. Serve immediately.
I’m definitely going to try your recipe. I had chicken marsala a few weeks ago at Olive Garden and it was so yummy. I tried a marsala recipe off their website a few days later but it was way too marsala-y. But it didn’t call for the chicken broth and some of the other ingredients so maybe this one will be better!
.-= Shelley´s last blog ..Barbasol… Not Just for Grandpa’s Beard =-.
Sounds a little like my Chicken Almondine…….I’m going to have to try this one. I may substitute more chicken broth for the wine – I tend not to like the taste of so much wine. Maybe I’ll just use 1/2 cup of the wine……..hmmmmm. I can’t wait for my house to get back to normal so I can start cooking again.
Oh I hear you on the No More Cookies! front. lol. This looks delicious, and one of my goals for this year is to get back to home-cooked meals on Sundays, nothing pre-packaged or frozen if I can help it, and I think this will be our dinner for January 3.
Thanks for sharing your amazing recipes, and Happy New Year to you & yours!