I never recall having chicken marsala. Last week since I had some chicken breasts and leftover Marsala wine, I figured, “why not? let’s make some chicken marsala tonight.”
Since I’ve never made it before I did some googling and found two recipes which I kinda combined together…
5 boneless, skinless chicken breasts, pounded until 1/4″ thick
1/2 tsp dry oregano
1/2 stick butter (approx. 4 tablespoons)
1 cup flour (might have used more, don’t remember)
4 tablespoons olive oil
1/2 cup Marsala wine
1/4 cup Sherry wine
1/3 – 2/3 cup half and half
1 lb. button mushrooms, cleaned and sliced
salt and pepper, to taste
First, I mixed together the flour, oregano, salt & pepper (eyeball the salt and pepper). Dry the breasts and then dredge them in the flour until well coated and shake off excess.
Next, I heated a dutch oven (a large skillet should work fine too) over medium heat with the butter and oil. Once hot, I placed the chicken in and browned for about 3-4 minutes on each side. You may have to do this in portions (depending on your pan size). Add the mushrooms. Next, I poured in the Sherry and Marsala, deglazing the pan and making sure all the stuck browned goodness gets scraped off the bottom and sides of the pan. Bring to a boil and reduce until about 1/4 of the liquid is gone. Place your half and half in next and stir until well incorporated.
Adjust heat to medium/medium-low and simmer until chicken is cooked to 165°. Make sure you add salt and pepper during the simmering. Tasting the sauce to your liking.
Once cooked, I served it over linguine.
Verdict: It came out well (I think). Since I don’t have any previous experiences with chicken marsala, it’s hard to compare what I made to how it should be. The only con was the sauce. It tasted just right in the pan, and once I poured it out over the noodles, the noodles took away a lot thus making the sauce seemed a tad on the bland side. I also think that the sauce should have been a little thicker than it was.