Chicken Marsala
Macaroni & Marsala Memories
As I may have already mentioned, Macaroni Grill was our go to restaurant when our kids were young. It was cheap, filling, and close by. It is also the place I discovered chicken marsala. There aren’t too many foods I really, really like but this is one of them. Today, Macaroni Grill is long gone from our neighborhood, so making my own version was a must.
Chicken Marsala Sauce is Key
Chicken may be central to this recipe, but the mushrooms are my favorite part. Or maybe it’s the sauce. In my early test recipes, the sauce was too watery. With a little bit of experimenting, I managed to thicken it up to produce a super flavorful sauce that soaks into those mushrooms perfectly.
Wine vs. Wine
Some recipes call for fancy marsala – dry vs. sweet, etc. – but I don’t know one from the other so I just use the bottle from the supermarket. Likewise, in NY, you have to go to a liquor store to get wine. I don’t have time for any extra trips. The other ingredients are also pretty basic: chicken, mushrooms, onion powder, chicken broth, heavy cream, and the wine. Simple!
Easy Weeknight Chicken Marsala Deliciousness
This chicken marsala is easy enough to make on a weeknight, but fancy enough to serve to guests. It works well with lots of simple sides: pasta, mashed potatoes, boiled potatoes, even rice. I like to make it with a creamy risotto (from a box; sorry!). The chicken, side dish, and a salad are a delicious, complete meal you can produce on a Tuesday night without exhausting yourself.
Chicken Marsala
Ingredients
- 1-2 tbsp butter
- 1 1/2 cup sliced mushrooms
- 1 tsp onion powder
- 1 tbsp olive oil
- 1 lb thin sliced chicken breasts
- 3/4 cup marsala
- 3/4 cup chicken broth
- 1/2 cup heavy cream
- 1 tbsp flour
- salt and pepper
Instructions
- Clean and thickly slice the mushrooms making 1 1/2 cups.
- Melt 1 tablespoon of butter in a large frying pan.
- Add the mushrooms to the frying pan, sprinkling them evenly with 1 teaspoon of onion powder.
- Cook the mushrooms until brown and soft, stirring regularly. This takes about 5 minutes.
- Remove the mushrooms and set aside.
- Add one tablespoon of olive oil to the frying pan.
- Add the chicken breasts to the olive oil. Turn regularly and cook over medium high heat until it is browned and no longer pink on the inside, about 8 minutes.
- Remove the cooked chicken and return the mushrooms to the pan.
- Add the marsala and let it cook over medium high heat, reducing the wine by about half. This takes about 4-5 minutes.
- Return the chicken to the frying pan.
- Add the chicken broth and let simmer lightly.
- Pour the heavy cream into the mixture while stirring/whisking continually. If you don't keep stirring, the cream may curdle.
- Once everything is heated through, use a ladle to scoop out one cup of liquid, placing it into a heat resistant cup (I used a measuring cup). Lower the heat under the frying pan so the rest of the liquid doesn't evaporate.
- Add one tablespoon of flour to the liquid. Mix it in with a fork, making sure to break up any lumps.
- Once completely mixed, return the liquid to the pan, stirring. Continue to heat everything through over medium heat.
- Season with salt and pepper to taste.
