Chicken Marsala is one of those traditional comfort food favorites that continues to satisfy every time I make it. The combination of chicken and mushrooms in a Marsala wine cream sauce seems to be a perfect combination. This dish lends itself to any number of potential side dishes such as rice, risotto, egg noodles, or any other pasta for the ultimate comfort meal. Try pairing the dish up with seasonal roasted veggies like various squashes, cauliflower, Brussel sprouts, or mashed potatoes. You can’t go wrong with whichever side dish hits your fancy that night!

Don’t get me started when talking about mushrooms! Which mushrooms should you use? Here is your chance to try different varieties of mushrooms. Whether you have large white mushrooms, cremini, or portobello, mushrooms; they all work well. The only difference between the three is the age of the mushroom. The darker the mushroom, the less moisture and the more “meatier” the mushroom tastes.

If you want a more pronounced mushroom taste, you can add different mushroom products such as porcini mushroom powder, or truffle related products. Be careful when experimenting with truffle oil. It can be very overpowering and mess up your whole dish.

Hope you enjoy this family favorite, and as always, thanks for Spending Time in My Kitchen!

Chicken Marsala, A Comfort Food Favorite

5 from 1 vote

Recipe by David Frank – Spending Time In My Kitchen

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

Chicken Coating
2 2 Large boneless chicken breasts, butterflied, cut in half
2 cups 2 All-purpose flour
1 1/2 tsp 1 1/2 Salt
1/2 tsp 1/2 White pepper
Other Ingredients
2 Tbl 2 Olive oil
4 Tbl 4 Butter
16 oz 16 Large cremini or white mushrooms
3 Medium 3 Shallots
4 Cloves 4 Garlic
1/2 tsp 1/2 Salt
1/2 tsp 1/2 White pepper
2 cups 2 Marsala wine
2 cup 2 Chicken stock
2 cups 2 Heavy cream
4 sprigs 4 Fresh thyme
2 Tbl 2 Capers, drained (optional)
Garnish
Parmesan cheese
Chopped parsley

Directions

Take your chicken breast, cut in half horizontally, and pound them to 1/4 inch thick.
Add chicken coating spices to a large ziplock bag; place chicken pieces into a bag and shake till chicken is well coated.
Shake off excess flour and set aside on a tray.
Add butter and olive oil to a large sauté pan/skillet and set over medium-high heat.
Place chicken into pan and cook until both sides are nicely browned and golden in color. Take chicken out and set aside.
Add sliced mushrooms to pan and sauté until mushrooms start to brown.
Add garlic and shallots to the pan and stir until combined. Add salt and white pepper to the pan and stir.
Add chicken broth, Marsala wine, heavy cream, and thyme into the pan; stir and scrape the bottom of the pan to make sure any brown bits attached to the pan mix into your sauce.
Add capers (optional) and stir.
Set to a simmer and reduce pan sauce until nicely thickened. Approximately 20 minutes. Taste sauce and salt and pepper to taste if needed.
Once the sauce is almost finished, add the chicken back into the pan to warm the chicken back up.
Plate your dish with your favorite side such as pasta, rice, couscous, quinoa, polenta, fresh seasonal vegetables. You choose! Garnish with parsley and Parmesan cheese if desired.
Enjoy!!