Chicken Marsala

This was one of the first dishes I learned how to cook, and boy was my then-boyfriend (now husband) impressed! He was so impressed that for years and years this was the dish I made people when they came over for dinner. It's a great one to have in your back pocket for all types of dinners...

When my girlfriend called me and had a hot date? Chicken Marsala. When a friend wants to make hubby something different? Chicken Marsala! Whenever I am wondering what the heck to make? Chicken Marsala! I am confident that you are going to love this recipe and find it just as impressive as my husband does!

After pounding out your chicken, dredge it in flour
(These tongs are my secret weapon in the kitchen, by the way. They are like an extension of your hands, by tongy!) 

Place your floured chicken in a hot, oiled pan and cook them through (generally 10 minutes or so) 

When your chicken is done, transfer it to a plate and re-oil your pan. 

Toss in your mushrooms and onion and sauté them until the onions are translucent 

*A note on the mushrooms: I know that some people don't like them, and I would hate for you to miss out on the marsala experience because of this. You can actually omit the mushrooms if you like... just like that! 

And don't forget the garlic! 

When the mushrooms are browned and the onions cooked, add some flour. 

I like to sprinkle the flour, like a fairy might dust with her magic fairy dust... makes it easier to stir it all in! 

Add, in equal parts, marsala wine and chicken broth
I use the Holland House brand of marsala wine. It's available at your local grocery and I like that it keeps things simple. One time my girlfriend bought a nice bottle of marsala at the liquor store and she said it made the whole recipe sweet... I like the taste of this brand--just trust Bossy Italian Wife! 

Now that you have devoured my litany on marsala wine, pour it in your pan

Let it come to a boil and thicken up a bit. It will look sort of like this! 

Add your chicken back to the pan, turning to coat and allowing to heat through. 

You can serve with pasta and sauce, which is what I generally do. 
However, if you are on some weird low carb kick or something you can serve it with veggies and a salad, too. My husband loves to put the marsala sauce on his pasta too, and let me say, I think it tastes amazing! 

You Will Need:

Serves 4

4-6 pieces of chicken (no legs--no bones! I love the boneless skinless thighs, but you can use anything!)
About 5 ounces of mushroom (feel free to add or subtract as necessary!)
1 small onion, diced
2 large cloves garlic, minced
1 cup of flour (for dredging) PLUS 2 tablespoons (for thickening)
4 tablespoons extra virgin olive oil
1 1/2 cups marsala wine
1 1/2 cups chicken broth


Pound the chicken so it is uniform and nice and flat. I like to do this on a cutting board. I then cover the meat with plastic wrap and using a crab mallet, I pound the chicken. Well, correction, I make my husband pound the chicken while I watch!

Place 2 tablespoons of olive oil in a skillet and heat the skillet over medium high heat

Spread your cup of flour on a plate.

Dredge the chicken in the flour and then place it in your hot pan. Let it cook about 5 minutes on each side or until done. Set chicken aside.

Using the same pan, place 2 more tablespoons of olive oil in the pan and reduce heat to medium. Add the mushrooms, onions, and garlic in the pan and allow them to cook until the mushrooms have browned and the onions are translucent.

Sprinkle 2 tablespoons of flour over the mushrooms and onions and stir to incorporate.

Add the chicken broth and the marsala wine and bring to a boil (the sauce will thicken as it boils). Reduce heat and simmer, adding the chicken back to the pan, turning to coat. Transfer to serving platter or individual plates.

Serve with spaghetti and marinara sauce, if desired!

Enjoy :)

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