Hello all – if you’re anything like me, you’re slowly working your way up to warm, cozy dinners as we dig into September. I can’t believe it’s the last official day of summer right now! So whether we want it to be here or not, Fall has arrived. I was craving something savoury, particularly something with mushrooms, a few days back. That’s when I decided to make the simple, yet classic, dish of Chicken Marsala. It’s one of those meals you can easily make for a weeknight or even whip it out for a weekend dinner party.
Chicken marsala is so delicious because the mushrooms it’s topped with are earthy and tender. And I also love topping my chicken with a sauce because well, who loves boring plain chicken? Marsala sauce is mild but a tad sweet so it balances out the neutral flavors from the chicken and mushrooms. aka its the perfect way to finish off the meal.
I say that it can be used for any type of dinner because it’s so versatile. Here’s a long list of ways to enjoy this chicken (and believe me it’s not comprehensive!):
- With roasted potatoes on the side (How I chose to enjoy this time)… oven at 425, sea salt, evoo and bake mini potatoes for 25 minutes
- lighten it up with a side salad
- pour it over some linguine pasta
- over mashed potatoes or cauliflower or sweet potatoes or parnsips…you get the idea (a mashed vegetable you like!)
- over long grain wild rice
- as part of an Italian “buffet” style dinner – make a salad, offer some dinner rolls, baked ziti, this chicken marsala, and some meatballs and your big sunday supper is made!
- over sauteed spinach
I could go on and on but I think you understand where I’m coming from. I only made this recipe for 2 people, but you can easily double or triple the recipe to cook up however much you need! I’ll get to the recipe now….
…all for the love of the dish
- 2 large chicken breasts
- 8oz sliced mushrooms
- 1/2 small onion, sliced
- 1/3 cup Marsala wine
- 1/2 cup reduced sodium chicken broth
- 1/4 cup flour for coating chicken
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1 tbsp flour for sauce
- Salt and pepper
- Heat olive oil in a large sauté pan over medium-high heat. Meanwhile, season 1/4 cup flour with salt and pepper and pour onto a plate. Lay chicken in flour mixture, turning to lightly coat both sides.
- Add chicken to sauté pan and cook until mostly cooked through, about 4 minutes per side. Remove from pan and set aside.
- Clean out pan. Add back over medium heat. Add butter and let melt. Then add mushrooms and onions. Sauté about 3-4 minutes and season with salt and pepper.
- Add in 1 tbsp flour and mix well into mushroom mixture.
- Pour in Marsala wine and let cook down for about 2 minutes. Add chicken broth. Season with salt and pepper if needed to your taste.
- Turn heat slightly higher, add back chicken and simmer for 5 minutes or until sauce has thickened and chicken is fully cooked through.