Chicken Marsala

If your wondering what to make for dinner tonight or any night, Chicken Marsala is always a delicious choice! Last Sunday when I made it we had such a busy day, with yard work, celebrating Mother’s Day with my family, running random errands (my favorite thing to do on Sunday’s).  The last thing I had time or energy to do was cook a meal that took hours. This recipe is incredibly tasty, and can made rather quickly. I almost mirrored the recipe from Tyler Florence from The Food Network. I researched several recipes, and ended up using one from Tyler Florence from the Food Network. I changed just a few things and made double the sauce.  I thinks it’s necessary with this dish to have extra sauce! It’s the best part of the meal!
Ingredients:

2 chicken breasts

2 chicken thighs

5 cups chopped mushrooms (variety such as: portabella, white, oyster, or shiitake)

1 cup flour (for dredging )

1 tbsp salt and pepper

1 tbsp garlic powder

1 1/2 cup chicken stock

1/4 cup vegetable/canola oil

1 1/4 cup dry Marsala wine

4-5 tbsp of butter

Parsley (fresh if it’s available)

Fettuccine pasta (or any other kind you want)

1 tsp garlic powder

1/2 cup parmesan

Start by tenderizing your chicken. Lay room temperature chicken out side by side and between plastic wrap. Use a meat tenderizer, and flatten the chicken until its 1/4 inch thick. All of the these steps will help cook the chicken evenly and  will make it incredibly juicy and tender. I do this every time I cook with chicken.  Once the chicken is tenderized, dredge the chicken on both sides in the flour mixture. (combine salt, pepper, and garlic powder and mix thoroughly).

Heat the oil on high until it starts to smoke, and then reduce heat to medium. Place the chicken in the pan, and cook on each side for 5 minutes. The chicken will start to turn golden brown. After the chicken turns golden brown, remove from heat and place on a plate with a towel over it. To keep it warm.

Now is a great time, to start boiling water for your pasta, and cook the noodles according to the package and/or your preference.  After it is cooked, toss with the garlic powder and parmesan cheese.

Leaving the oil in the pan and heat on medium, add the chopped up mushrooms and a pinch of salt and pepper. Let the mushrooms simmer until they all start to shrivel in size and turn a rich brown color.  Now, its time to add the Marsala. As you add the wine,  scrape the bottom of the pan with a spatula to ensure you get all the mushroom pieces mixed into the sauce. The wine will simmer for 3-5 minutes. You want the wine to reduce almost half in size. The wine reduction will thicken and it will start to look like syrup. Once it gets to the syrupy consistency, add the chicken broth.  Let the sauce simmer for two minutes now. To make the sauce incredibly creamy and rich, add the butter slowly. I have found that holding the butter with tongs, and using a circular motion in the sauce until it is all melted works the best.

Last step is to add the chicken back into the dish to finish cooking. Make sure the sauce covers the chicken and simmer for 5-7 minutes, or until the chicken is cooked all the way through.

Place the noodles in the serving dish, top with chicken and lots of sauce, and sprinkle with parsley!

Until my next easy and delicious family meal!

I would love to hear from you when you make this recipe, and how it worked for you!

Don’t forget to follow me on Instagram, Twitter and Pinterest @ olivefooddoyou.

Lisa Annie

XOXO