Friday, December 28, 2007

Chicken Marsala


I can't say that I have a major affinity for this popular Italian-American dish...in fact I can't ever remember ordering it in a restaurant, but for some reason it just sounded good.

Served with rice, over pasta or with a fresh vegetable (I served with sauteed baby zucchini), it's a rather easy weeknight meal.

Chicken Marsala:
(serves 2)

4 boneless, skinless chicken tenderloins, or 2 chicken breasts
Cornstarch
Salt and Pepper
Pinch cayenne pepper
1/3 c chicken broth*
8 oz crimini mushrooms, sliced
1 large (or 2 small) garlic cloves, mashed into a paste
1/3 c Marsala wine*
Olive oil as needed
Fresh chopped Italian parsley, if desired for garnish

Directions:
Pound chicken into even, thin pieces with a meat tenderizer - do this between two sheets of plastic wrap or parchment paper to not tear up the meat and for ease in clean-up.

Season cornstarch with salt and pepper and cayenne. Dredge chicken pieces in cornstarch until lightly coated on all surfaces.

Heat olive oil in a saute pan and brown chicken pieces on all sides. You may have to do this in batches to not crowd pan and ensure browning. Once all chicken has been browned, remove to a plate. Add mushrooms to the same saute pan and salt and pepper. Saute mushrooms until browning slightly and most of the liquid has evaporated. You may need to add more oil to do this. Add garlic near the end, and saute.

Deglaze pan with chicken broth and simmer until almost all liquid has evaporated. Add Marsala and simmer until reduced by half. Add chicken pieces back to pan and simmer until sauce has thickened and chicken has warmed/cooked through. Serve with fresh parsley for garnish, if desired.

*My recipe didn't result in a lot pan sauce - rather the chicken and mushrooms drank up most of the liquid and were very moist. However, if you want a bit more liquid sauce for serving, increase broth and wine amounts and/or reduce the sauce for less time.

9 comments:

Cakespy said...

Wow...just look at those glistening mushrooms! Looks delicious.

Peabody said...

I love Chicken Marsala and I never order it out because I get the Veal Marsala. I do make it at home from time to time. Yours looks delightful.

Mo said...

I'm like you, I never order this out, but have made it at home a few times. It's a delicious, easy dish to serve when you have company, but not a lot of time to make a fancier dish.

Your baby zukes look yummy!

Kevin said...

Chicken marsala is really tasty. Yours looks good!

scrapbooker47 said...

I love your blog. I am going to try this recipe this week. Happy New Year!

Nora B. said...

Hi Kirsten, when I read the title, I thought u meant the Indian dish but the photo didn't match up. Then I discovered you meant the Italian-American variety. I've not heard of this before, so it was interesting to learn a new recipe.

Happy New Year!

Nora

Cookie baker Lynn said...

Yum! I would be a happy camper eating this but I must confess that I'd pick the mushrooms off and eat them first.

Terry B said...

This sounds delicious, Kirsten! And definitely quick and easy for a weeknight dinner. You might also sauté some thinly sliced onion with the mushrooms or sprinkle in some dried sage for another variation.

Jeena said...

Hi there you have a lovely blog the recipes are amazing. This chicken recipe looks so delicious with mushrooms and marsala yum! Feel free to stop by my blog here
Food Recipes If you want to exchange links just let me know I'd be happy to.

Thanks
Jeena :-)