I hadn’t made Chicken Marsala in years when my Sunday blogging group decided to cook with wine. But when I tried my old recipe, it wasn’t what I remembered. The wine was too “in your face” and my tasters were taken aback. So I knew I needed to update it.
Which led me to some research. I found that many recipes also added large amounts of chicken broth and cream. Alas, when I tried this, the Chicken Marsala lost the big wine kick but began to approach chicken with gravy. No, not my goal.
I tried one more time, toning down the original just a little. And yes, third time’s the charm! Tender browned chicken breast in a wine forward mushroom sauce with both flavor and subtlety. And I’m pretty sure this won’t drop off the menu this time!
Here’s to persistence!
Step by Step Directions
This dish packs a lot of flavor into a simple recipe!
Flour the chicken
then cook in oil and keep warm while you make the sauce
Return the chicken and serve with pasta and a vegetable if desired
Tips and Notes
You can make this dish with or without pasta but the way the silky sauce clings to fettuccini or egg noodles, it’s really a treat. 4 ounces of pasta is probably about right as a side. I’m not a huge pasta eater (all those carbs!) but I can’t resist it here!
Whenever I need a smaller quantity of chicken broth, I use Better than Bouillon. It tastes good, comes in an organic version and means I don’t have a gazillion little containers of leftover chicken broth in the freezer. It’s also great for adding flavor to stir-fried veggies and other dishes.
The sauce has a bit of a gloss, facilitated by using cornstarch as a thickener. Tapioca flour would be my second choice and flour will work but make it a little cloudier.
- 20 oz chicken breast pieces (2 breast halves, cut in half for 4-5 oz pieces), pounded to ¼ inch
- ½ c flour
- 2 tablespoons extra-virgin olive oil
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- ¾ cup sweet Marsala wine
- ¼ cup chicken stock
- 1 clove garlic, finely minced
- 2 shallots, minced
- 2 tablespoons finely chopped parsley
- 1 Tablespoon cornstarch
- Combine ½ cup flour, salt, and pepper in a large shallow dish. Dredge chicken in seasoned flour, tapping off excess; set aside.
- Heat a large skillet over medium-high heat until very hot. Add oil to skillet. When oil is shimmering, add chicken, and cook until lightly browned, about 3 minutes. Turn over, and continue heating until cooked through. Remove chicken to a plate and put in 170F oven to stay warm.
- Heat 2 tablespoons butter in same skillet. Add garlic and shallots and cook, stirring, for about a minute. Add mushrooms, and cook, stirring occasionally, until mushrooms are golden brown.
- Add wine to skillet, scraping up any brown bits with a wooden spoon. Whisk cornstarch into broth to create a slurry. Add this back to the pan with the parsley and cook until slightly thickened. Pour sauce over chicken. Serve immediately.
More Great Recipes with Wine:
- Chicken and Mushrooms in a Garlic Wine Sauce from Hezzi-D’s Books and Cooks
- Chicken Marsala from Art of Natural Living
- Sangria Popsicles from Books n’ Cooks
- Tuscan Meat Ragu from That Recipe
- Spring Chocolate Dipped Pretzel Rods
- Cucumber Tea Sandwiches