Years ago, a restaurant at Main Street Station here in Las Vegas served a chicken marsala that I had every time I was there. The restaurant has been gone for a decade or two and I have been looking for a chicken marsala dish that would match it ever since to no avail.
A friend sent me a recipe for it the other day from “The Kitchn”, thinking that I might like to try making it myself. The comments in the recipe mentioned that marsala comes in both a “sweet” and “dry” variety. Some people say the two are interchangeable but I’m here to tell you they are not!
Using a good dry marsala allowed me to achieve a wonderful-tasting dish that did not have those notes of sweetness that I found so off-putting in all the dishes I have tried over the years. It’s a pretty simple recipe as well. Give it a try if you enjoy chicken.
Actually, you might want to give it a try even if you don’t do chicken: just use a lot more mushrooms; they’re delicious.
Chicken Marsala
https://www.thekitchn.com/how-to-make-classic-chicken-marsala-the-easiest-method-241844
For the chicken:
1 cup all-purpose flour, divided
1 teaspoon kosher salt
4 boneless, skinless chicken breasts
3 tablespoons olive oil
2 tablespoons unsalted butter
For the Marsala sauce:
2 tablespoons unsalted butter, as needed
8 ounces cremini mushrooms, quartered
2 cloves garlic, minced
3/4 cup dry Marsala wine
3/4 cup low-sodium chicken broth
1/4 cup heavy cream
Serving options:
Cooked pasta, such as angel hair
Chopped fresh flat-leaf parsley leaves
Lemon wedges
Arrange a rack in the middle of the oven and heat to 200°F. Mix the flour and salt in a small bowl and set aside.
Working with 1 chicken breast at a time, place inside a gallon zip-top bag and pound with the flat side of a meat mallet or rolling pin to an even 1/4-inch thickness. Set the flattened chicken breast aside and repeat with the remaining breasts.
Return the flattened breasts to the bag and add the flour mixture. Seal the bag and shake to coat.
Heat the oil in a 12-inch straight-sided skillet over medium-high heat until shimmering. Add the butter, followed by 2 of the chicken breasts. Fry until golden-brown on both sides, 3 to 4 minutes per side. Remove the browned chicken to a baking dish or rimmed baking sheet. Repeat with the remaining 2 chicken breasts.
Cover the chicken with aluminum foil and place in the oven to keep warm.
Keep the heat on medium-high. If there isn’t grease left from frying the chicken, add up to 2 tablespoons more butter to the pan. Add the mushrooms and cook until their juices start to release, about 3 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the Marsala and scrape the bottom of the pan to remove any browned pieces. Add the broth and simmer until reduced by half and starting to thicken, about 15 minutes.
Add the cream and return the chicken to the sauce. Cook until the sauce thickens and the chicken is well-coated, 3 to 5 minutes.
Serve the chicken and Marsala sauce over cooked angel hair pasta if desired. Garnish with chopped parsley and a squeeze of lemon.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Tuples and Attributes 