I was helping a new client design a menu for an anniversary party she was hosting for her parents, she mentioned she wanted tri tip on the menu but hadn’t chosen much else. I had mentioned to her that she can choose another protein since there may be some guests that don’t like beef and if they do, it’s always nice to have a second main course…people love variety and after all, it’s a party. Without hesitation she said she wanted chicken Marsala, I knew right there that this was comfort food for her and her family and I said that was a fabulous choice and she would love my recipe for this classic dish. In addition to fresh mushrooms, I use dried mixed wild mushrooms to this dish and it gives it a rich, deep flavor that is so comforting when served with garlic mashed potatoes or pasta. At the end of the party, almost every guest hugged me and my staff thanking us for the delicious food and service, it’s so nice to be appreciated and the hugs were unexpected and heartwarming for sure, it certainly gives a depth to the word “comfort food”… I guess I did my job well.
Sauteing the mushrooms, shallots and garlic…they look happy! ha, ha
Simmering away…wish you were here, OMG it smells so good
This is a great family dish for any day of the week or a party dish for a crowd
Ingredients
4 boneless, skinless, chicken breasts
½ teaspoon kosher salt
½ teaspoon coarse ground pepper
1 cup All-purpose flour
4 tablespoons butter
3 tablespoons olive oil
3 tablespoons chopped shallots
3 garlic gloves, minced
2 teaspoons Herbs De Provence
8 oz. sliced cremini mushrooms
2 ounces dried wild mushrooms, soaked in 2 cups hot chicken broth for 30 minutes, drained and reserve the liquid
½ cup Marsala wine
1 cup strained soaking liquid from the dried mushrooms
½ cup cream
Cut chives or chopped parsley for garnish
Directions
- Cut the chicken breasts in half lengthwise, top with thick food storage plastic bag and pound them flat, season with ¼ teaspoon salt, ¼ teaspoon pepper, place inside of a storage bag with the flour and shake until well covered, take each piece of chicken out and shake the excess flour off
- In a heavy bottomed fry pan like cast iron heat to medium/high heat add 3 tablespoons butter and 2 tablespoons olive oil to pan, cook the chicken cutlets for 5 minutes on each side, turning once, remove from pan and place on a platter.
- In the same pan over medium/high heat add 1 tablespoon butter and 1 tablespoon olive oil in a heavy bottomed large skillet, like cast iron; add the shallots, garlic, ¼ teaspoon salt, ¼ teaspoon pepper and sauté for 3 to 5 minutes to “sweat” the garlic and shallots.
- Add the Herbs De Provence, cremini and wild mushrooms, cook until the mushrooms are browned, about 6 to 7 more minutes
- Add the Marsala wine, 1 cup of the mushroom soaking liquid and ½ cup of cream, let cook for about 3 minutes, add the chicken back into the pan and gentle simmer the chicken for 3 to 4 minutes until heated through and the sauce thickens.
Pour onto platter and garnish with chopped chives or parsley, serve with mashed potatoes, pasta or rice. Serves 4
The BEST Chicken Marsala that I have ever made!
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