Chicken Marsala is one of my favorite Italian dishes, it’s my go to when we are at an Italian restaurant. After a couple practice runs I think I’ve finally made a great and simple recipe for for homemade chicken Marsala, that why you don’t have to go out 😄. Try it out for yourself and see what you think!
4 chicken breasts
salt and pepper
½ cup flour
2 tbsp olive oil
3 small shallots, chopped
1 cup chestnut mushrooms, sliced
½ cup marsala wine
1 cup chicken stock
flat lead parsley
Cover the chicken breasts with a cling wrap and pound them with a meat mallet until they are no thicker than ½ inch. Sprinkle with salt and pepper on both sides
Fry in olive oil until golden over medium-high heat for approximately 5 minutes. Do not over cook as the chicken breasts will be quite thin and will cook fast. Remove to a separate plate and set aside.
To the same pan add chopped shallots and cook over low heat for 2-3 minutes, then add sliced mushrooms, salt and pepper and saute for 5 minutes, then add 1 tbsp of flour, stir and cook for a minute longer, then add marsala wine and turn the heat up to medium, add chicken stock and bring to a boil, then reduce the heat to a gentle simmer and return the chicken to the pan, let it heat through in the sauce, simmer for a few minutes to allow the sauce to thicken to a desired consistency.
Serve sprinkled with chopped parsley and a side dish of your choice.