Chicken Marsala I

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Mmm, chicken Marsala! One of our family’s favorite dishes to order at almost any good Italian restaurant. There’s just something about the combination of fresh mushrooms, garlic, and rich Marsala wine that just tickles the taste buds just right!

We love this dish so much that we are choosing to recreate it several different times for our first recipe comparison!

Tonight, we will complete our first attempt at  a chicken Marsala recipe.

Chicken Marsala I

This recipe adapted from Tyler Florence.

Recipe Ingredients

  • 6-8 boneless,  skinless chicken breast tenders
  • About 1/3 cup of all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 4-5 tablespoons olive oil
  • 8 ounces sliced mushrooms (we used canned)
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth (or chicken stock)
  • 2 tablespoons butter
  • 3-4 tablespoons chopped flat-leaf parsley

Recipe Directions

Place the chicken on a cutting board or sheet. Lay a piece of plastic wrap on top and pound the chicken to about 1/4 inch thickness.

In a shallow bowl or platter, mix the flour with salt and pepper to taste – I probably used about 1-2 teaspoons salt and 1 teaspoon black pepper. And yes,  it is being mixed in a pecan pie plate!

Add 2-3 tablespoons olive oil to a large skillet over medium-high heat. Roll the chicken tenders in the flour mixture and add to the skillet.

Cook the chicken for 4-5 minutes on each side, until well browned.

Transfer the chicken to a plate.  Lower the heat to medium and add another 1-2 tablespoons olive oil along with the mushrooms and saute for about 6 minutes until they are tender. Season with salt and pepper.

Pour the Marsala in the pan and let the mixture simmer and reduce for about 3 minutes. Add the chicken broth (or stock) and the butter and simmer for another 2-3 minutes.

Return the chicken to the pan and let simmer for about 2-3 more minutes. Garnish with chopped parsley and serve! We paired our chicken marsala with  steam-in-the-bag red potatoes and green beans in a light sauce.

Pinit

We give this recipe 3.5 out of 5 herbs overall. The flavor was okay, but it wasn’t anything special. I probably would not try this recipe again.

Note: The original recipe calls for prosciutto, which we failed to get and honestly just did not feel like taking another trip to the grocery store! The recipe probably would have had better flavor had we used the prosciutto.

To see the rest of our Chicken Marsala Recipes and the results of our comparison, click here!

Chicken Marsala I
Author: Mrs. Herb
Ingredients
  • 6-8 boneless, skinless chicken breast tenders
  • About 1/3 cup of all-purpose flour
  • Kosher salt and freshly ground black pepper
  • 4-5 tablespoons olive oil
  • 8 ounces sliced mushrooms (we used canned)
  • 1/2 cup Marsala wine
  • 1/2 cup chicken broth (or chicken stock)
  • 2 tablespoons butter
  • 3-4 tablespoons chopped flat-leaf parsley
Instructions
  1. Place the chicken on a cutting board or sheet. Lay a piece of plastic wrap on top and pound the chicken to about 1/4 inch thickness.
  2. In a shallow bowl or platter, mix the flour with salt and pepper to taste – I probably used about 1-2 teaspoons salt and 1 teaspoon black pepper.
  3. Add 2-3 tablespoons olive oil to a large skillet over medium-high heat. Roll the chicken tenders in the flour mixture and add to the skillet.
  4. Cook the chicken for 4-5 minutes on each side, until well browned.
  5. Transfer the chicken to a plate. Lower the heat to medium and add another 1-2 tablespoons olive oil along with the mushrooms and saute for about 6 minutes until they are tender. Season with salt and pepper.
  6. Pour the Marsala in the pan and let the mixture simmer and reduce for about 3 minutes. Add the chicken broth (or stock) and the butter and simmer for another 2-3 minutes.
  7. Return the chicken to the pan and let simmer for about 2-3 more minutes. Garnish with chopped parsley and serve!

 

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