Chicken Marsala

Sorry, but there just really isn’t much to say about this one - it is fabulous, and definitely one of my all-time favorites. I make it a lot - it’s fast, delicious and I tend to have all of the ingredients on hand. I do feel like Chicken Marsala is a very Jersey dish, but I’m not positive about that. When I lived in NJ, I swear that Chicken Marsala was on every Italian restaurant’s menu, even the little mom and pop pizza places that served dinners there too. I think I might have had Chicken Marsala for the first time at a place we used to go to when I was growing up called “Sibilio’s” in Lakewood…meh, who knows?

Beware, the recipe I wrote for this post is for either one HUGE portion or two smaller portions, so keep that in mind if you plan on doubling or tripling!

Very irrelevant note: The image of above is when me, my sister and H did the Goodrich Rock hike on 5/28/07.

Chicken Marsala

• 1 chicken breast half
• 2 tablespoons of flour mixed with 2 pinches of Emeril’s Creole Essence seasonings (or a mix of salt, pepper, garlic powder, onion powder, oregano, thyme, paprika and cayenne)
• 1 small clove of fresh garlic, minced
• ½ of a small onion, diced
• 2 tablespoons of Marsala wine
• 2 tablespoons of chicken stock
• 3 large mushrooms, cleaned and sliced thick
• 2 or 3 tablespoons butter (your call)
• Fresh cooked linguini (preferred but any pasta will work)
• Salt and freshly ground black pepper

Cut chicken breast into 1 inch chunks or strips. Toss chicken with flour mixture, shaking off any excess flour.

Melt ½ tablespoon of butter in sauté pan (do not use a non-stick or Teflon coated pan) over medium-high heat. Add chicken and lightly brown for 2 minutes each side. Add another ½ tablespoon of butter and melt. Add onions and sauté for 2 minutes. Next, add garlic and mushrooms. Continue to stir and sauté for 2 minutes or until garlic is soft but not brown. Deglaze the pan with Marsala wine, making sure to scrape up tiny brown bits on the bottom of the pan. Cook, stirring when it needs it, for about 3 minutes or until the wine has reduced by about half and starts to get a little on the thick side. Add and melt another tablespoon of butter then add 2 tablespoons of chicken stock, parsley, and freshly ground pepper. Bring to a quick boil then turn down heat to low. Simmer lightly, no more than 5 – 7 minutes - adding the last tablespoon of butter if you feel the sauce is too thin. Serve over freshly cooked linguine and serve with a green salad or garlic bread.

(click on images to enlarge)

Methane Meter has no problems here:

Download or print recipe here:
Chicken Marsala Recipe (PDF 17 kb)