An easy and healthy chicken marsala is just 20 minutes away! This classic Italian favorite is full of mushrooms and sweet marsala wine and is sure to please all the mushroom lovers in the house!
Years ago, back in my good ole’ waitressing days, I worked at an amazing Italian restaurant. Everything there was delicious. But by far one of the most popular dishes on the menu was the chicken marsala. An aromatic dish of chicken, browned mushrooms and sweet marsala wine. It just so happens that my hubby adores mushrooms. Me, not so much.
I hate to sound negative, but truth be told I can’t stand the fungi. I know, I know what you are thinking: what chef or even foodie hates fungi…(two thumbs point upwards and to self) this girl! The texture, the flavor, pretty much everything about them really eek me out. But, I do love to cook with them. And hubby loves to eat them. I gotta say though with this dish, the chicken and the sauce is so good, even I are it. I just brush off all the shroomies and handed them over to my hubs.
Being the good girlfriend that I was, I always brought home a nice order of the chicken marsala to hubby (then just a boyfriend) and watched him lick the plate clean. He always gave me the side of penne with marinara that came with it, while he searched for some crusty bread to mop the sauce off the plate.
Years later, after we had moved in together I vowed to recreate the marsala for him. It took me a couple of tries and after a couple of different recipe variations, I finally got it juuuuuust right.
It’s super simple yet getting the right proportions down is the key. I also simplified this recipe a great deal. Which in turn led to a much stronger depth of flavor and less calories. Here are a few differences that I have done to add flavor and eliminate the fat.
1. I no longer dredge the chicken in flower. I just find it’s unnecessary. Yes technically it does give the chicken a bit more chewy texture and flavor, but I get along without it just fine. Plus this also mean I get to skip a step and a dish.
2. I reduce my sauce TWICE. Yes twice. I first add some marsala wine to the pan when I add the shallots and the mushrooms and let it simmer. Why? Because then the mushrooms soak up all that glorious wine. Once the shrooms look how I want them to look I add the second shot of wine along with the chicken broth and then we add our chicken in.
3. The sauce CAN BE finished off simply with a touch of half and half that makes everything feel fine. I have made it without it many times, and it is just as good, I promise.
When I served it to the hubby, he gobbled up every last fungus off his plate and I felt mighty fine for cooking up a restaurant meal for half the price, plus left overs. Dinner well done.
Dreamy Chicken Marsala
- 1.5 Pounds Chicken Cutlets or buy your own chicken breast and slice them thinly
- 1 10 Oz Package of Crimini Mushrooms
- 1 Shallot Chopped Small
- 2 cup Marsala wine or a sweet wine such as a Sherry
- 1/4 Cup Chicken Stock
- 1/2 cup half and half optional
- Salt and Pepper
- Diced tomatoes for garnish
- Chopped parsley for garnish
- Olive oil for sauteeing
Season chicken liberally with salt and pepper.
Heat olive oil in a large pan until it is bubbling.
Saute chicken on both sides until it develops a nice crust.
Remove the chicken to another plate.
Reduce heat to medium high and add shallots and more olive oil if necessary. Scrape the bottom of the pan with a rubber spatula or wooden spoon and scrape up the bottom to remove all the yummy bits.
Add the mushrooms and ONE cup of Marsala wine.
Continue sauteeing until the sauce is reduced and the mushrooms are rich in color, about 15 minutes.
Pour in marsala wine. Again scrape the bottom of the pan with the rubber spatula or wooden spoon. This is called deglazing.
Add in chicken back into the pan and nestle into the sauce and mushrooms.
Let reduce by half and add chicken stock. Taste the sauce and season with salt and pepper.
Add in the half and half if desired. Cook for 2 minutes.
Sprinkle with chopped tomatoes and chopped parsley to serve
1. A little tip for browning your mushrooms: DO NOT put salt in until the end. Salt draws out moisture and moisture will prevent the caramelization process.
2. Feel free to add in some quartered potatoes into the mix at the same time as the mushrooms for the ultimate one pot meal.