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.
- 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
- 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
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