Simplicity and full-flavored recipes are the goal for any meal, but especially during the week.
Last week I had been tinkering in the kitchen and picked up the necessary ingredients for one of Julia Child’s The French Chef recipes. And so I found that the next evening, I had nearly a full small carton of sliced mushrooms and a few chicken tenders remaining. Hmm . . . what to make, I thought to myself.
I look in my cupboards and found what I thought I had – Marsala wine. Aha! I knew what I would be cooking. Chicken Marsala!
Now, the Chicken Marsala recipe was one of the first recipes I shared on the blog years ago, but with a couple of remodels of the blog’s design, the recipe had been removed for need of updating. And finally it has!
One of the simplest recipes to make, but one that sounds as though it is complicated with the fancy name of ‘Marsala’. Today, I would like to encourage you to step back into the kitchen for only twenty minutes and cook this delicious meal.
What is Marsala, you may be wondering?
Marsala wine is a darker, fortified sweet or savory dessert wine that orginates from Marsala, Sicily (Italy). There are many variations of its sweetness, and dry marsala wine is often the choice for savory dishes such as Chicken Marsala. Traditionally, chicken broth is not used, as the wine’s quality is what you want to stand alone. I have included chicken broth, and sometimes sherry wine for the sauce, but if you have chosen a top quality marsala wine, neither additional liquid is necessary. A simple marsala wine can be picked up in the grocery store, but for quality wine, go to your local wine shop.
Pairing Chicken Marsala is usually a roasted vegetable dish is the choice in my household. Fresh crusty bread to mop up the extra sauce, as well as rice would be other options as well.
Below you will find the recipe, and the ingredients are listed for one serving, but remember, you can easiy adjust (on this recipe) the number of servings and the rest of the recipe automatically adjusts and updates for you. Printing is simple as well once you have chosen the number of servings you want. I have chosen to list chicken tenders, but you can swap with chicken breast. Either way, tenderizing is the key as you begin to cook.
I do hope you enjoy!
~View video of TSLL making this recipe in Instagram Highlights – Dinner Ideas
~View more TSLL Dinner Recipe Ideas here
~View all of TSLL Recipes organized by category here.
- 2 tenders chicken tenderized
- coarse sea salt
- freshly ground black pepper
- 1/8 cup extra virgin olive oil
- 1/2 sm carton sliced mushrooms stemmed and trimmed
- 1/4 cup Marsala wine
- 1/4 cup chicken broth
- 2 tablespoon unsalted butter
- 1/8 cup flat-leaf parsley chopped
- Place chicken between two sheets of wax paper. Tenderize the chicken with a mallet (soft side) until about 1/8 inch thick. Season chicken with coarse sea salt and freshly ground black pepper on both sides.
- Heat up a skillet to medium heat. While the pan is heating up, dredge each chicken tender in flour. Shake off any excess, while making sure the entire chicken tender is coated. Place about 2 tablespoons of oil in the skill. Then place the chicken tenders - cook until lightly brown on both sides (2-3 minutes each side). Remove the chicken from the pan.
- In the same skillet (keep everything as it is - dripping from the chicken, etc.). Add one tablespoon unsalted butter and reduce the skillet to low-medium heat. Add the mushrooms and sautée for about 5 minutes or until the mushrooms are nice and brown and juicy. Season with coarse sea salt and freshly ground pepper.
- Add the marsala wine to the pan, and let it boil for about 30 seconds to cook out the alcohol. Stir to coat the mushrooms. Then add the chicken stock and bring to a low simmer. Add the 1 tablespoon of butter, stirring to mix and melt. Add the chicken back to the skillet. Cook tenders for about 1-2 minutes longer. (If you are cooking with chicken breasts, cover and cook until cooked through - about 5 minutes.)
- Remove from the stove. Serve chicken and pour the marsala mushroom sauce over the top. Finish with a sprinkle of freshly chopped parsely.