Chicken Marsala

This is by far my family’s favorite meal.  In fact, my oldest son Nicolas just came home from college for Spring Break and I made sure, on his last night home, that I made him my Chicken Marsala.  I love this meal because it is a great fix when you need some comfort food and it is also a classy dish when you want to impress company.  I make my version “slightly” healthier because I omit the flour step in most breaded versions but I make up for it in butter! 

I love to make this with bowtie pasta in a light sauce of butter, salt, pepper and freshly chopped Italian flat leaf parsley accompanied by some steamed green beans lightly tossed with butter, salt and pepper.  Can you see the Julia Child influence from childhood coming out???!!!  B-U-T-T-E-R!!!!

This is a staple in our family household and I hope it will become one in yours as well!

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Recipe

Chicken Marsala

• 1 lb thinly sliced chicken breast

• 1 cup Italian seasoned bread crumbs

• 1/2 cup shredded parmesan

• 2 XL eggs well beaten with 3 tablespoons water

• Olive oil for frying

• 1 stick butter (1/2 cup)

• 1 container sliced baby portabella mushrooms (porcini)

• 1 cup Marsala wine

• 1/2 cup chicken stock

• 1 tablespoon corn starch

• pinch of salt and pepper

• Italian flat leaf parsley, coarsely chopped (optional for garnish)

Directions

1. Get two shallow bowls and fill one with bread crumbs and shredded parmesan and mix well.  In the other, create the egg wash.

2. Lightly salt and pepper each chicken breast and then coat in the egg wash and then bread crumb mixture.  Place each coated breast on a platter.  When finished, place platter in fridge and let “set” for 30 minutes.

3. In a large cast iron skillet, place thin coat of olive oil in bottom of pan and place over medium high heat until oil is very hot and sizzles when drop of water is placed in skillet.

4. Preheat oven to 350 degrees and get out an ungreased cookie sheet.

5. Place chicken breasts in hot olive oil, careful not to overcrowd pan (may need to do this in stages), and cook each side for 4-5 minutes until golden brown.  When done, place breast on cookie sheet.  When all breasts have been cooked, place cookie sheet in oven to continue cooking a bit while you create the sauce and cook the mushrooms.

6. In same cast iron skillet you cooked the chicken in, add your stick of butter and melt down.  Add your sliced porcini (baby bella) mushrooms and cook for 2 minutes stirring to coat in the butter.

7. Next add a pinch of salt and pepper and continue stirring and cooking for another minute or two.

8. Add your Marsala wine to the mushrooms and reduce heat to medium, stirring well.  Cook for 2 minutes.

9. In a small separate bowl, add your chicken stock and then add in your corn starch and stir until very smooth and combined.

10. Mix this cornstarch mixture into the Masala sauce and stir well.  Reduce heat and simmer for a few minutes, stirring every so often.  The sauce will get thick like a gravy.

11. Remove chicken breasts from the oven, it is time to plate.

12. Place one to two pieces of chicken on your dinner plate and top with a large spoonful of cooked mushrooms and Marsala sauce.

13. If you have the patience, then sprinkle over the top a pinch of freshly chopped Italian flat leaf parsley for freshness and color.

14. Next, dig in and devour this absolute deliciousness!!!