Easy Chicken Marsala

Delicious.  This is one of those meals that the kids will eat, but that make you feel like you are enjoying a restaurant-quality meal that’s not a ton of work.  It is one of Prince Charming’s favorite meals (in addition to the Tortilla Soup and the Stromboli).   You can download the PDF here:  Easy Chicken Marsala.

This should feed 4 adults…but our family consisting of 2 adults and 2 children can literally lick the pan dry.

 

 1.  Thaw 1 lb. of boneless skinless chicken breasts.  I buy the huge bags at Sam’s and then defrost in the microwave.

 

 

 2.  Pound the chicken breasts.  I couldn’t find my meat tenderizer, so I had to improvise. 

 

 

 3.  Cut pounded meat into strips (about 1-1.5 inches).  

 

 

 4.   Mix 4 T. flour, salt and pepper…

 

 

 …and coat all sides of each chicken strip.

 

 

5.  Heat 2 T. olive oil in a large skillet over medium-high heat.

 

 

 

 Cook about 5 minutes total, turning once.  Once the chicken is cooked through, transfer to a plate and set aside.

 

 

 6.  Next, add 1 T. butter and your 10 oz. package of mushrooms to the skillet.  Cook, stirring occasionally, until lightly browned (about 5 minutes).

 

 

 7.  In the meantime, finely dice your shallot.  If you have no clue what a shallot is (like me), it’s basically just a tiny onion.

*And yes, I washed both the cutting board and the knife off with warm , soapy water (and even turned the cutting board over).  You can see the water in the right corner of the picture above.  I’ve already had an e-mail telling me I shouldn’t use the same cutting board and knife for uncooked meat and vegetables.  This is my favorite knife (Cutco) and my only cutting board.

 

 

 

 8.  Transfer cooked mushrooms to the plate with the chicken.  Set aside.

 

 9.  Put your diced shallots and 1 T. of butter in the skillet.  Cook until golden.

 

 Now it’s time to add 1 cup Marsala wine and 1/2 cup chicken broth.  We use cooking wine because we’re not wine-drinkers.  If you don’t have any chicken broth on hand, use a tiny bit more marsala wine and water to make up the difference.

 

 

 10.  Add the wine and chicken broth to the shallots.  Simmer until reduced by one-third (about 5 minutes).

 

 

 11.  Then put the chicken and mushrooms back in the skillet.  Cook on low heat until about half of the liquid is absorbed.

 

 

 Yummy…I almost want to lick my computer screen right now.

 

Ready to serve!!!

 

 

 We like to eat it with steamed asparagus.  My children love asparagus.  Especially with a little (or a lot) of parmesan cheese sprinkled on top.  I, however, do not enjoy changing Little Brother’s putrid-smelling wet diapers after he eats asparagus.

 

This time we also had some of my sister-in-laws famous scalloped potatoes that were leftover from Prince Charming’s birthday party.  Yummy!

13 Comments
  • Share This Post:
  • Share This Post on Facebook
  • Share this Post on Twitter
  • Email this Post
Filed Under: Recipes

Comments

  1. says

    Whoever invented those bags of frozen chicken is a genius. It’s the only way I buy chicken breast anymore! Thanks for sharing this recipe — we’re not mushroom eaters, but I just might have to make this sometime soon, minus the ‘shrooms. ;-)

  2. says

    Thanks to your inspiration, we’ve had some amazing Tortilla Soup and “Better Than Naptime” cake this week. I foresee Chicken Marsala in our future soon. My husband thanks you. :) Much love to you!

  3. Christine says

    This looks like a great dish to make. I don’t think any of us here have ever had it. :) Thanks for the detailed instructions. I think that’s funny about the cutting board email you got. ;) Also, when I looked at your cut chicken I can’t help but want to share my favorite way to cut chicken-scissors! I can’t stand the slimy stuff moving around on me. lol Also, I hadn’t bought ckn breast that way-will look into it. Oh and lastly, we tried asparagus this week (a 1st for all of us) and it ended up being pretty slimy. :x Is it always that way? Or is it more like brocolli that stays pretty firm when steamed or boiled quickly? Thanks in advance for your ideas! :)

    • says

      Thanks for your comment! I’ll have to try using scissors next time (and wash them afterwards, of course). :)

      For the asparagus, I always just steam mine in our pot with a steam basket on top for like 5-7 minutes (or until it’s tender, but not mushy). Then I toss it with butter and sprinkle with parmesan. Not slimy at all, in my opinion!

  4. JanneG says

    This sounds delicious! Chicken Marsala is one of my all time favorite dishes! I just need to substitute the flour with gf flour and I’m set! And oh, we love asparagus too, but not the smelly pee! :)

  5. Nakita Doane says

    I love your recipes, I love that you use the same stuff I do, that’s most moms do!! Keep up the great work & keep the recipes coming!!

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>