Chicken Marsala

"This comes from a very good friend who is a devoted chef! You will not find a better recipe anywhere."
 
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photo by Dirty Bird photo by Dirty Bird
photo by Dirty Bird
Ready In:
40mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly.
  • Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
  • Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
  • Transfer to a plate and set aside.
  • Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
  • When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
  • Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste.
  • Garnish with chopped Parsley and serve immediately.

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Reviews

  1. Someone rated this recipe 1 star with no other supporting information. I disagree.<br/>Most of the recipe is spot on and easy. Instead of flour I dredged the chicken in corn starch. I also used chicken cutlets (breasts cut in half lengthwise) and pounded them thin with a mallet. For mushrooms I used 1/2 button and 1/2 baby bellas. I also doubled the recipe. I didn't double the marsala but should have. It tasted a little weak. Thickened the gravy a little at the end with corn starch. I like to use corn starch instead of four in a recipe that benefits from translucense and leaves no starchy taste.<br/><br/>All in all a good recipe.
     
  2. This sounds like an excellent dish! Marsala makes a fine sauce, as the picture shows. This is going into my collection!
     
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Tweaks

  1. Someone rated this recipe 1 star with no other supporting information. I disagree.<br/>Most of the recipe is spot on and easy. Instead of flour I dredged the chicken in corn starch. I also used chicken cutlets (breasts cut in half lengthwise) and pounded them thin with a mallet. For mushrooms I used 1/2 button and 1/2 baby bellas. I also doubled the recipe. I didn't double the marsala but should have. It tasted a little weak. Thickened the gravy a little at the end with corn starch. I like to use corn starch instead of four in a recipe that benefits from translucense and leaves no starchy taste.<br/><br/>All in all a good recipe.
     

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