Today I’m stepping away from a new recipe and going back to the basics with this classic Chicken Marsala dish. It still amazes me how I can have hundreds of recipes and yet I still happen to miss the basic dishes that everyone loves to eat. Now I’ve eaten Chicken Marsala numerous times but I’ve never really made it on my own.

After checking out many recipes online I finally found one with amazing reviews at Saveur. I made minor changes to the recipe because sometimes a recipe just needs to be eaten as is with out major changes, or at least that is my philosophy on true classics like this recipe.

It was an easy dish to prepare and something that my family will enjoy for future meals. You can also serve this along side a fresh garden salad, pasta noodles or zucchini noodles like we did for our Italian evening at home. The only thing really missing for me was a nice glass of dry red wine to accompany the meal. Don’t fret because I plan on making this again and serving it up with that wine and some homemade French bread to soak up the remaining sauce from the Chicken Marsala.

Now it’s time to break out the chicken breasts and get ready to make a meal that your family will remember.

ENJOY ~ Meagan

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Chicken Marsala

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Ingredients

• 3.5 pounds chicken breast, boneless and skinless
• 1/3 cup flour plus 1 tablespoon, divided
• salt and pepper to season
• 4 tablespoons olive oil, divided
• 6 ounces button mushroom, stems removed
• 1 teaspoon minced garlic
• 1 teaspoon corn starch
• 2/3 cup dry Marsala wine
• 1 tablespoon balsamic vinegar
• 1/4 cup chicken stock
• Garnish with parsley

Instructions

Place chicken in a zip loc bag and pound it with a rolling pin until about a 1/2 inch thick.  Season with salt and pepper on both sides of the chicken and then dredge chicken in the flour.

Pour 2 tablespoons of olive oil in a skillet over medium heat.  Add chicken and cook 4-5 minutes on each side.  Add more olive oil if necessary.  Remove the chicken from the skillet and set aside.

Add 1 tablespoon olive oil to the skillet and add mushrooms.  Cook for 5-6 minutes or until mushrooms are golden brown.  Remove and place with the chicken.

Add last tablespoon of olive oil into the pan.  Add garlic and 1 tablespoon of flour and mix until well incorporated.  Stir in corn starch and continue to mix. Pour in Marsala wine, balsamic vinegar and chicken stock and cook 4-5 minutes or until the mixture starts to thicken up.  Add chicken and mushrooms back into the sauce and stir for about 1 minute.

Garnish with freshly chopped parsley.

 

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