I was craving for some Chicken Marsala and felt like eating rice as well. So, I made Marsala Chicken tonite and served it along with some white rice and Chinese Bok Choy! Chicken Marsala is one of my favorite Italian cuisine and is awesome with a side of pasta or mash potatoes. I also tried it with some pan fried polenta, and it was also a yummy combination! The key ingredient in the sauce that gave the dish its name is the Marsala Wine which is used in cooking and desserts (i.e. Tiramisu).
I googled for a recipe and settled with Food Network’s Tyler Florence’s version which was pretty simple. The verdict…..recipe is definitely a keeper! This is the best Chicken Marsala I’ve made!
Here’s Tyler Florence’s (and JoAnn Cianciulli) original Chicken Marsala recipe. The recipe I’m sharing below is based on their recipe with my little change.
CHICKEN MARSALA RECIPE
- 2 Chicken, Skinless & Boneless
- 1/2 Cup All-Purpose Flour
- Freshly Ground Black Pepper
- 1/4 Cup Oil
- 3 Cups Crimini & White Mushrooms, Stemmed & Quartered
- 1 Medium Yellow Onion, Thinly Sliced
- 1/2 Cup Marsala Wine
- 1/2 Cup Chicken Stock
- 2 Tbsp Butter
- 1 Tsp Sugar (**Optional)
- 2 Tbsp Flat-Leaf Parsley, Chopped
Thinly fillet chicken breast to about 1/4” thick. Put flour in a shallow platter and season with about 3/4 tsp of salt and 3/4 tsp of pepper; mix with a fork to distribute evenly.
Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium, stir in butter and add the sliced onions to the drippings in the pan, saute for 1 minute. Add mushrooms and sauté until they are browned and their moisture has evaporated, about 5 minutes. Pour Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper. Add sugar if you like a slightly sweet sauce. Garnish with chopped parsley and your choice of starch (Pasta, potatoes, etc) before serving.
With my “Italian meets Chinese” combination, it gave me enough food for 3 person!