Chicken Marsala

I have been very anti-kitchen the past couple of days, at least for cooking dinners.  Apparently nothing deters me from time in my kitchen to bake delicious cupcakes, though…  I blame this on being busy and stressed, and I like to eat my feelings with things like cupcakes, so those take precedent.  I’ve had baby bella mushrooms in my fridge for much too long with the intention of making chicken marsala, so tonight I bit the bullet and made it, even though I wanted to curl up on the sofa and veg.  But this is a super easy dish that you can usually throw together with things you already have in your kitchen.

I sort of just made it up from past recipes I have used and from memory of how I like it, so here goes…

Chicken Marsala (serves 4):
-1 pack of chicken breast tenders – around 1 1/2 to 2 lbs. (I always buy organic and I like the tenders because they are already small/thin and minimize the prep work)
-olive oil
-3 tbsp unsalted butter
-1 onion, thinly sliced (I use my mandoline)
-1 lb. baby bella mushrooms or regular white mushrooms, thinly sliced
-2/3 cup Marsala wine
-1 cup chicken broth
-fresh parsley, chopped fine
-salt & pepper

1. Rinse and dry chicken.  Toss lightly in flour.  Heat oil (couple turns around the pan) in a large saucepan over medium-high heat.  When nice and hot, toss in the chicken and brown on both sides – approximately 2 minutes per side.  You might need to do this in 2 batches depending on how big your pan is.  Once chicken is browned, transfer to a plate.

2. Add butter to the pan.  Toss in onions and mushrooms and saute until all moisture is evaporated, around 8 minutes.  Add in marsala wine, stirring until almost evaporated.  Add in chicken broth and then toss in the chicken.  Cover and saute over medium heat for around 10 minutes.  Season with salt, pepper and chopped fresh parsley and enjoy!

*I like the sauce a bit soupy, but if you don’t then take out the chicken after the 10 minutes and let the sauce simmer down for a bit…you can even add a tablespoon of flour to thicken it up a bit.

I served it with steamed asparagus and couscous tonight because it’s what I had already, running to the store was NOT happening tonight.  I’m obsessed with couscous for weeknight dinners, it’s so easy and fast and compliments just about any dish.  But actually, I wouldn’t change anything about this dinner, it was great.

**Mmmm, the hubby is baking his famous chocolate chip cookies right now, and it smells so good in here!  I can’t wait to eat one, or four, ha!  More about those tomorrow…

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One Comment

  1. Posted March 21, 2011 at 10:15 pm | Permalink

    i also have baby bellas in my fridge and also obsessed with couscous. hmmmmm…

One Trackback

  • By Updated Chicken Marsala on April 3, 2012 at 10:57 pm

    […] was craving a simple, saucy chicken dinner and quickly settled on chicken marsala.  Since last year’s recipe needed some updating and a new photo, I thought I’d share again.  It’s a great staple […]

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