The Bakerly Life

The Bakerly Life

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Thursday, November 19, 2015

Chicken Marsala


On a chilly November night I feel like something hearty...but healthy which isn't always easy. Chicken Marsala is just the dish.  Its a warm, cozy dish that makes everyone at my kitchen table happy.  Best part is that its quick, and its all done in one pan.  Which means less cleanup and a quick dinner!

Chicken Marsla is a classic old school recipe that reminds me of my childhood.  The lightly coated chicken breasts simmer and braise in a sweet marsala sauce with sautéed mushrooms...and its heaven...just heaven.  This is a must try...Im confident it will become a favourite in your home and a new staple dinner to add to your weekly menu.


If your not a fan of mushrooms, you could leave them out of this recipe, and used chopped onion in replace of them.  But, theres something about the hearty mushrooms that make the dish more satisfying...and you kill two birds with one stone serving your veggie and your protein on one plate...another reason why this dish is a time saver.









1/2 cup all purpose flour
2 teaspoon salt
1 teaspoon pepper
1 teaspoon dried parsley
2 boneless/skinless chicken breasts cut in halves and pounded thin
1 tablesson Canola Oil
4 tablespoons butter
2 cups sliced mushrooms (button or cremini)
3/4 cup Marsala Wine
1/2 Cup Chicken Stock
1 teaspoon of Corn Startch
1 tablespoon water


~In a bowl, combine the flour and the seasonings and stir to combine

~Coat each breast in the flour and set aside 
~In a large skillet, heat the oil and add one of the tablespoons of butter
~Sear the chicken breasts on both sides until lightly golden brown, about 3 minutes each side
~Remove them from the skillet and place on a plate 
~Add another tablespoon to the skillet and add all the mushrooms
~Cook the mushrooms, stirring frequently until the mushroom are golden around the edges
~Add the Marsala Wine and simmer until the wine has reduced to half, takes about 3-4 minutes
~Add the chicken stock and bring to a simmer
~Add the chicken breasts back to the pan and let them cook on low for 10-12 minutes until fully cooked. The time will depend on the thinness of the chicken breast
~In a small bowl, combine the corn starch and the tablespoon of water and add the mixture to the skillet and mix until sauce thickens
~Add the remaining 2 tablespoons of butter and stir to combine
~Place on a serving dish and sprinkle with chopped parsley or chives





This recipe is a great make ahead dinner and reheats well.  Serve it with your favourite starch or a nice loaf of bread!  You will be scraping the plate clean with this yummy sauce!


Natalie






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