Wednesday, October 15, 2008

Easy Chicken Marsala

This simple Italian dish will look like you went to a lot of trouble, but it's no fuss

When I'm not writing, I love to cook, especially Italian. It has nothing to do with loving wine, honestly. LOL I love the spices, the flavor and even the language of Italian. So bizarre that my ancestors are primarily from England and Scotland. Anyway, on to the recipe.

Chicken Marsala is one of my favorite dishes to eat and to cook. Although I say to use chicken here, it's honestly just as good with beef, which my husband prefers. At the end of this recipe you'll find wine recommendations for both. Chicken and beef in a white wine sauce made with Marsala are both very good and easy to make. I also like to add mushrooms to mine, but feel free to make it your own.

Prep Time: 15 minutes
Cook Time: 20 minutes


4-med. skinless, boneless chicken breasts (or beef of your choice)
3-cups fresh mushrooms, halved or sliced thick
2-cloves garlic, minced
1 to 2-Tbs. sweet butter
⅓-cup chicken broth (or beef broth)
⅓-cup dry Marsala wine
⅓-cup Heavy Cream
Your choice of pasta or rice
2-tbsp snipped parsley (optional) Personally, I use the dried kind and it works just as well.

You can also add minced onions if you prefer.


1. Rinse chicken, pat dry with paper towels.

2. In a 12-inch skillet cook mushrooms and garlic in 1-Tbs. butter over medium-high heat till tender, but not brown. Remove from skillet and reserve, keeping it warm.

3. If necessary, add another Tbs. of butter. Add chicken to skillet and sauté 10 to 12 minutes, turning once, or until tender and no pink remains. Remove from skillet; cover to keep warm.

4. Scrape skillet, leaving any bits and pieces. Carefully add chicken broth and Marsala wine to skillet. Cook, uncovered, 3 to 4 minutes or until liquid is reduced to 1/4-cup. Add cream slowly, stir into liquid and keep heating until just before boiling point.

5. Return chicken and vegetables to skillet. Cover and cook on medium heat until heated through. (about a minute or two)

6. Move chicken to a serving plate, then spoon warm vegetables and broth mixture over chicken. Serve and enjoy! Makes 4 servings.

Serving Suggestion: I love to serve this dish over pasta and sprinkle it with parsley.

Here are some wine suggestions for this dish.

For chicken a good white wine is the best. I recommend the 2006 "Harslevelu." It's a sweet wine that is indigenous to Hungary and you can get a bottle for around $9.

If you prefer beef, a robust red wine really brings out the flavor of the meat. In my opinion you really can't beat a good Cabernet Sauvignon.

No comments: