Chicken Marsala
Since I posted the Steak Marsala I figure I better post how I do the Chicken Marsala for those of us who don’t care for beef so much. I mean I like beef more than I used to but I still can’t quite bring myself to sit down to a big slab of beef. I can sort of do a roast if it has enough horseradish on it but that’s as close as I get.
This is one of my favorite meals though. The sauce is so creamy and smooth with the delicious pop of the mushrooms, I just love mushrooms. Then you can plop some of the extra sauce over on the creamy buttery mashed potatoes and it is just completely a comforting and delicious meal that doesn’t allow you to leave a single bite on the plate.
Typically when I make the steak marsala for the family I make this for myself. I have the instruction written so you coat the chicken in flour but you can skip this step and make things REALLY easy on yourself. It is delicious both ways, I just prepare it whichever way I feel like it at the moment. If you are leaving the breading off, simply salt and pepper the chicken, add a little olive oil and throw it on the pan.
- 2 tablespoons butter
- 2 tablespoons extra virgin olive oil
- 4 boneless, skinless chicken breasts, sliced in half to make thin filets
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground black pepper
- ¼ cup flour
For the sauce: - 2 tablespoons extra virgin olive oil
- 2 shallots, minced
- 1 pound crimini mushrooms, sliced
- 1½ tablespoons rubbed sage
- kosher salt
- freshly ground black pepper
- ½ cup water
- 1 cup marsala
- ¾ cup heavy cream
- ½ stick cold butter
- Heat butter and oil in a large saute pan over medium heat.
- On a dinner plate combine the flour, salt and pepper and dredge each chicken piece in it, shaking off the excess. Place the chicken pieces in the pan and cook until golden brown and firm to the touch, depending on how large your saute pan is you may have to do two batches.
- Once the chicken is cooked through, set aside on a plate or serving platter and cover with foil to keep warm.
- Once all the chicken is cooked and removed add the ½ cup water, shallots, mushrooms sage, salt and pepper to the pan. Allow to cook until the mushrooms are just starting to soften and release their juices.
- Add the marsala and heavy cream and cook until thick, about 10-15 minutes. (if you are at sea level 10 minutes should do it but those of us at high altitude will need more like 15 minutes or longer).
- Once it is thickened, remove from heat and allow to cool about 5 minutes. Then add the cold butter, stirring until melted.
- Serve the chicken, smothered in the sauce with mashed potatoes on the side.
- Huckleberry Plum Pie - January 1, 2017
- Fresh Mango Sorbet - July 17, 2016
- Steak Caesar Salad - June 8, 2016
