Community Pick
To DIE for Chicken Marsala
"A MUST HAVE for anyone that loves Italian food. This is a extremely easy recipe and it is great for dinner parties or a romantic dinner with your Honey. Try it and let me know what you think! I buy pre-sliced mushrooms and pre-made broth and it really cuts down the time you spend preping."
photo by DeliciousAsItLooks
- Ready In:
- 35mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 4 -5 tablespoons flour
- 2 tablespoons olive oil
- 8 -10 ounces sliced mushrooms
- 4 cloves garlic, sliced
- 2 cups marsala wine
- 3 cups chicken stock
- salt
- pepper
directions
- Place chicken breasts between two pieces of plastic wrap.
- With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick.
- Dredge breasts in flour until all sides are coated.
- Heat olive oil in a large skillet or frying pan.
- Cook breasts until almost done, about 3-4 minutes on each side.
- Remove from pan being sure to keep warm.
- (I put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on.
- Add broth, mushrooms and garlic.
- Cook on medium/high for 10 minutes or until reduced by half.
- Add breasts back to pan and cook for another 10 minutes.
- (Sauce should have reduced more and thickened some) Serve over angel hair pasta.
Questions & Replies
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Can I make this earlier in the day? And reheat in the evening. Serving it to a crowd.
Reviews
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This was very easy and tasty!! Very mild, not overpowering marsala taste. I only used 2 chicken breasts (they were huge) and used the full recipe for the sauce. It took close to 30 minutes for the sauce to reduce and never really thickned, so I added a thickening agent. Picky Hubby said it was a keeper! -
I changed this up a little due to the fact I do not like having flour in sauces. I cooked the noodles I used only around half way, then finished boiling them in with the sauce mix. My husband and I both LOVED it that way. We found it did not need salt or pepper. -
What a delicious, EASY recipe! We loved it, and had no problem getting the sauce to thicken, so I didn't add cornstarch or flour. The flavor was perfect, and using good canned broth and presliced mushrooms, as Kari suggested, really did make for a super-fast preparation. This is definitely fast enough for a weeknight, but tastes much more like a weekend meal - wonderful! -
This is a fantastic recipe, very easy to follow and delicious! I did make some tweaks to the recipe to make it even better. First, I added ½ teaspoon salt and ¼ teaspoon pepper to 1/3 cup flour before dredging the chicken. I seared the chicken to get a nice brown crust. I whisked the remaining flour with some of the wine to make a slurry. After boiling down the wine/broth/mushroom mixture, I slowly added the flour slurry while stirring and then continued to boil until the sauce had reduced and thickened. I then added the chicken to the sauce to heat through. I served it over angel hair pasta, with green beans and topped with fresh chopped parsley. -
Made this for dinner tonight, and it's a good basic recipe. I agree with the other reviewers who said the sauce is a little thin even after reducing; definitely needs some cornstarch to help it thicken. Next time, I think I will add a little butter or cream before serving to give the sauce more richness, but this is something I would definitely make again.
see 59 more reviews
Tweaks
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You have to add onion one chop fine, fresh thyme 1 tsp chopped and heavy cream... My recipe is the same as yours with the exception of the liquids: 1 cup chicken broth, 1 cup dry Marsala, and one cup heavy cream added after you have browned your chicken breasts/removed, then saute onions, mushrooms, add garlic/thyme. Simmer for 15 minutes then add back chicken simmer 10 min. OMG even better made ahead up to 3 days -
I added ½ teaspoon salt and ¼ teaspoon pepper to 1/3 cup flour before dredging the chicken. I whisked the remaining flour with some of the wine to make a slurry. After boiling down the wine/broth/mushroom mixture, I slowly added the flour slurry while stirring and then continued to boil until the sauce had reduced and thickened. I then added the chicken to the sauce to heat through.
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I thought it was pretty good, and my hubby liked it too, which is saying a lot. However, my picky daughter didn't care for it. And the plain pasta noodles I made to eat with it didn't do it for her either. Any ideas on how to kick up some pasta noodles without clashing with the chicken?<br/><br/>Oh, and I didn't use mushrooms because my family doesn't care for mushrooms. I just substituted onions for the mushrooms in the sauce. -
Wonderful recipe! I seasoned the flour with paprika, basil, salt and pepper. After browning and removing the chicken, I carmelized 1/4 cup finely diced onion, twice the amount of mushrooms and two large cloves of garlic. (This did add some time to the recipe.) I also substituted one cup of the broth for heavy cream as another reviewer suggested. The sauce did not get very thick despite the addition of a flour/water mixture. I served it with paramesan mashed potatoes which worked just fine with the thin sauce. Add garlic bread and green beans and you have one FINE dinner. Thank you for submitting it!
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It was OK. Very easy to make. But the sauce took 40 minutes to thicken - so I had to add some flour to help it... And overall, it was just not what I expected it to be. The chicken stock was a bit overpowering - may be I should have used the heavy cream instead.
RECIPE SUBMITTED BY
<p>Not much to tell. Love to cook, love to eat!</p>
