Chicken Marsala
A Little Personal History:
When I want to cook a dish to impress, this is one of my favorite go to “romatic” dishes.
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Ingredients
- 6 cups mushrooms Sliced (cremini oyster, shiitake)
- chives Chopped for garnish
- 8 skinless chicken breasts halves pounded thin
- 2 quarts Buttermilk Marinade
- 1 cup all-purpose flour
- 2 tablespoons Cajun Blast Seasoning
- 2 tablespoons olive oil
- 6 tablespoons butter
- 1 cups Marsala wine
- 2½ cups chicken stock
- Salt and freshly ground black pepper To Taste
Ingredients
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Instructions
- Clean & slice mushrooms to desired thickness. Set aside.
- Chop chives. Set aside.
- On cutting board pound chicken breast halves till about ¼ in. thick.
- Marinade chicken in Buttermilk Marinade 2-4 hours.
- In a shallow bowl combine the flour and Cajun Blast. Stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour. Set aside on plate.
- Heat the oil in a large skillet over medium heat till hot but not smoking. Add 2 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. NOTE: The breast will not yet be completely cooked. Transfer to a plate and set aside. If you can’t fit all the breasts into skillet, repeat as necessary. If oil gets low, add additional Tbs. of either olive oil or butter as necessary. Don’t worry if there are burnt bits of chicken still in the pan they’ll help flavor the sauce. If there are any larger chunks of chicken, remove them because they will overcook and become stringy and tough.
- Add 2 tablespoon of butter to the pan and add the sliced mushrooms. Cook, stirring frequently, until mushrooms are golden brown.
- Add the Marsala wine. Raise heat to medium high. and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
- When the wine has reduced by half (5-6 minutes), add the chicken stock and cook for 5 minutes, or until the sauce has thickened slightly.
- Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through, about 5 to 6 minutes (turn chicken over half way through cooking). The sauce will also thicken to desired consistency (stir occasionally to the point where it will coat the back of a spoon).
- Transfer chicken breasts to a serving tray.
- Swirl in the remaining 2 tablespoons of butter to skillet, add salt and pepper, to taste. Saute for 1 minute.
- Covering chicken breasts with Marsala mushroom sauce.
- Garnish with chopped chives and serve immediately.
Recipe Notes
Advanced Preparation:
- Steps 1 – 9 can be done in advance and refrigerated. Seal chicken breasts with wrap, transfer Marsala Mushroom sauce to a container or cover skillet and refrigerate. Reheat sauce in skillet to desired temperature and continue with remaining steps.
Tips, Notes, and Variations:
- If you prefer a thicker sauce, add 1 teaspoon. of room temperature brown roux during Step 12. Saute for additional minute. Repeat as necessary till it’s how you want it.
- While the traditional wine for this dish is Marsala, I’ve used a combination of Cabernet Sauvignon and Raspberry aperitif wine and other times, depending what we had on hand, a dry red wine with a sweet fruit based wine counterpart. The point is, experiment and have fun.
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