Chicken Marsala

This last weekend my in laws came to visit and see Tessa perform in Hairspray. Since they don’t visit very often I always want to make sure that things are nice while they are here. Despite the craziness of everything that was going on last weekend I wanted to fix a nice Sunday dinner. I also had to make sure I fixed something Cali (who was home for the weekend too) could eat. That meant no dairy and no red meat.

I decided on today’s recipe – Chicken Marsala.

It was easy, flavorful and just a little fancy.

Of course, I picked the mushrooms off of mine but my husband loves mushrooms so he gladly ate my share.

Chicken Marsala is typically made with Marsala wine (thus the name) but if you don’t cook with alcohol you can substitute unsweetened red grape juice. It will affect the flavor somewhat though. If it isn’t quite sweet enough for you add in a little sugar or honey.

The recipe also calls for cooking sherry. You could just add additional chicken broth to replace this.

My pictures are marginal today but when your family, including your in laws are sitting at the table, waiting to eat, it’s hard to get a good photo!

I served the dish with herbed rice (that recipe coming tomorrow) but it would be yummy over mashed potatoes or noodles too.

Chicken Marsala

Ingredients

  • 1/4 C flour
  • 3/4 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp dried oregano
  • 4 skinless, boneless chicken breasts. Pound thin - about 1/4 inch thick
  • 4 Tbsp butter
  • 1-2 cloves garlic, chopped
  • 1 shallot, chopped
  • 4 Tbsp olive oil
  • 1 C sliced mushrooms
  • 1/2 C Marsala wine
  • 1/4 C cooking sherry
  • 1/2- 3/4 C chicken broth

Instructions

  • In a dish, combine flour, salt, pepper and oregano and dredge chicken pieces in mixture
  • In a large pan, melt butter over heat and add in oil
  • Saute garlic and shallots until tender
  • Add in chicken and brown on both sides and cook through
  • Remove chicken
  • Add in mushrooms (add additional butter if needed) and saute mushrooms
  • Add in wine, sherry and chicken broth
  • Cover and let simmer until sauce thickens up
  • If it doesn't thicken up enough for you add in some roux (mixture of water and flour) as a thickening agent
  • Pour sauce over chicken and serve

For Japan with Love

Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne

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Comments

  1. says

    Thanks for the great reminder on Chicken Marsala. I love this and have a recipe but kind of forget about it. I’m going to try this one as it sounds a lot easier.

  2. Cindi says

    I’ll admit it….I’ve never purchased alcohol, but I’d like to try this recipe. I went to the liquor store today to look, (really out of my element!) and they have dry sherry or sweet sherry and dry Marsala wine or sweet Marsala wine. I didn’t know what kind to get. What do you use? Thanks for any help!

  3. Cynthia says

    Tried this the other day….LOVED IT!!!!! I made this years ago and forgot about it till now…worth the time, which did not take long. My cousin even tried it and her sons did not even pick up their heads from the plate…upscale restaruant worthy…thanks a bunch…keep ‘em coming.

  4. Kina says

    My Walmart has Marsala cooking wine on the aisle with vinegar etc. I can’t wait to try this recipe!!!

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