Chicken Marsala is easy to prepare and looks and tastes fancy.
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 Recipe
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
Nutrition
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I was just wondering what you replaced the butter with?
I didn’t replace the butter. She is able to eat butter. But you could just use more oil if you needed to eliminate butter.
My Walmart has Marsala cooking wine on the aisle with vinegar etc. I can’t wait to try this recipe!!!
Cindi,
As far as the wine is concerned – I just asked the wine guy at my local grocery store for the least expensive marsala wine that is good for cooking! Hope this helps.
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.
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!
Yum! This looks delicious!
Dawnelle, The Welch’s 100 grape juice is unsweetened and you should be able to find that on the juice aisle of any grocery store. Enjoy!
where do you find unsweetened red grape juice. Looking forward to making this.
I could eat it right now for breakfast. Yum!
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.