Cooking with wine is a tried and true way to create complex and unforgettable flavors in a meal. Chicken Marsala is one of those incredible Italian-American staple dishes that uses wine to its advantage. My Italian (Roman, to be specific) grandmother taught my mother how to make this dish, and I watched my mom make it for my brother and I, time and time again.
What I love most about my recipe compared to all the others floating around out there is that it's more heart healthy, but just as delicious. Just as Chicken Marsala calls for Marsala (brandy-fortified wine), it almost always calls for some kind of heavy cream to create a a thicker, creamier sauce. This recipe does not call for cream, making this dish a healthier alternative to Chicken Marsala with a cream based sauce. But, trust me; you won't even miss the cream!
Ingredients:
2-3 Chicken Breasts Note 1: I like to use Chicken Breasts and slice 1 Cup Flour them into cutlets (you can give them a quick 1 Tsp. Salt pound in a plastic bag with a meat tenderizer for 1 Tsp. Pepper an extra tender chicken).
3 Tbsp. Butter
3-4 Tbsp. Olive Oil Note 2: I typically keep Marsala in the house, but
8-10 oz. Baby Bella Mushrooms, sliced if I don't have any on hand, a swap with Pinot
1 Tbsp. Fresh Parsley Noir actually works great!
1 1/2 Cups Marsala Wine, Sicilian
2 Cloves Garlic, Minced
1 Cup Chicken Stock
1/2 Cup Onions, chopped
Directions:
In a large, shallow bowl, mix flour, salt and pepper. Whisk to combine.
In a skillet or saucepan, add the sliced Baby Bella Mushrooms and 1 tsp. Olive Oil. I like to use a saucepan because I can reserve some of the juice from the mushrooms to add to the Marsala sauce instead of losing it all to evaporation.
Once the mushrooms are cooking down on the stove, you can start to prepare your chicken breasts. Slice the breasts in half, place in a plastic bag and pound with a meat tenderizer until 1/4 inch thick. Lightly salt and pepper the breasts to taste.
Coat each of the chicken cutlets in the flour mixture, and lightly tap the coated cutlets to remove any extra flour.
Once all the cutlets are coated in the flour, heat up 3-4 Tbsp. of Oil in a large skillet. Heat on Medium-High for 1-2 minutes, then add the minced garlic, onions and chicken cutlets. Let brown for 2-3 minutes on one side without touching, then flip and brown on the other side. If your cutlets are very large and they don't fit in the same pan, you may have to brown the chicken in a few batches.
In the large pan, add your mushrooms (and any extra juice), the Marsala, Chicken Stock and butter.
Let the Marsala and Mushroom broth cook together with the chicken for at least 2-3 minutes before lowering the heat.
Serve the chicken and mushrooms, and top with freshly chopped parsley.
If you try our family recipe, share and tag us on Instagram @The_Yes_Chef
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