Who doesn’t love chicken marsala? I think Americans might likely choose a dish like chicken marsala at one of their favorite Italian/American restaurants, that or chicken parmigiana. So as I was browsing in my local market, I noticed that a nice bottle of marsala was on sale, and a sale that I could not pass up. If you have never tried chicken marsala, or marsala wine in general, it is typically a pretty sweet wine, and when reduced a bit, and cooked with shallots, garlic, and mushrooms, it becomes a real winner at the dinner table. This recipe is super delicious, is really easy to put together, and is perfect any day of the week.
- 4 boneless, skinless chicken breasts
- 8 oz of button mushrooms, cleaned, quartered
- 1 cup of all-purpose flour
- 1 tbsp dry oregano
- 1 tsp kosher salt
- 1 tsp black pepper
- 4 tbsp olive oil
- 4 tbsp unsalted butter
- 1 large shallot, minced
- 1 garlic clove, minced
- 1 1/4 cup of marsala cooking wine
- Juice of 1/2 lemon
- flat leaf parsley, chopped, for garnish
- Your favorite pasta, cooked al dente
Begin by taking two sheets of plastic wrap, laying one down, adding a chicken breast, and topping it with the second piece of saran wrap. With the flat side of your meat mallet, pound out the chicken, from the center outwards, until it is about a 1/4 thick. Be careful not to go too thin as you do not want to tear the breast. Repeat this process with the remaining chicken breasts.
Next add your flour, oregano, salt and pepper to a large enough bowl, and mix well.
Preheat your oven to 250 degrees. Heat a large skillet (I like to use cast iron), on medium heat, and add in the butter, and olive oil, and let this melt down, being careful not to burn the butter. Take a breast, and add it to the flour mixture, making sure you lightly coat each side. Repeat the process with the remaining breasts. Once all of the breasts are coated, add a couple to the skillet and fry on each side for about 4 minutes, until you have a light golden brown color. Remove and place in a preheated 250 degree oven until all of the breasts have been cooked, just to keep them warm. Repeat the process with the remaining breasts.
Once all of the chicken is cooked and are in the oven, add the shallots, garlic, and mushrooms, and cook for a few minutes. Next add in the marsala wine to the pan, as well as the lemon juice, making sure you scrape any bits from the bottom of the pan. Cook this on medium to high heat until it reduces into a thicker sauce, roughly 5 more minutes.
To plate, add a bed of pasta onto a plate, add a chicken breast to the top of the pasta, and spoon over the marsala reduction, making sure you get some mushrooms, and shallots. Shower the plate with chopped parsley and garnish with a slice of lemon.