I’m doing another re-post from March 12, 2017 this time.
I made this recipe last night for Sunday Supper (I like to have Pasta on Sundays 😉 ) and I realized something about this recipe… the ‘sauce’ part it it is so dang delicious, I am going to say that we need MORE! So please see some adjustments to this recipe if you’ve already printed this one out and tried it at home.
Chicken Marsala is one of my favorite dishes not only to make but to eat as well. I’ve tried several different recipes and have mashed together my own version.
Auntie Doni’s Chicken Marsala
serves 2 very hungry people
2 boneless-skinless Chicken Thighs (or Breasts), diced into bite sized pieces
1/4 C. Flour
1/2 tsp. Salt
1 tsp. Pepper
2 Tbsp. Olive Oil
10 oz. Crimini Mushrooms (Baby Bellas), diced
1/2 of small White Onion, diced fine
1 Garlic Clove, mined
3/4 C. Dry Marsala Wine
1 1/4 C. Chicken Broth
2 Tbsp. Butter, cold
In a large pan, heat the oil; sauté the Mushrooms until nicely brown, remove to a bowl. Add more oil, if needed and sweat the White Onions until translucent; add the Garlic and sauté until fragrant, transfer to the bowl with the Mushrooms and set aside.
Toss the Chicken in the flour, salt and pepper, shake off any excess. Add more oil to the pan if needed and brown the Chicken, about 3-5 minutes per side; transfer to a plate and set that aside as well. Add the Wine to the pan and scrape up the nice brown bits in the pan and bring to a bubble. Pour in the broth, add back in the Mushrooms, Onions and Garlic, stir well and simmer for a few minutes; add back in the Chicken, stir to combine it all and continue simmering until the sauce starts to thicken, about 5 minutes. Add that cold Butter and swirl the pan around to melt and incorporate it into the sauce. The sauce will thicken further, but don’t let it reduce too far.
Serve over Pasta, Rice, Polenta or even mashed Potatoes. Garnish with some chopped Parsley and grated Cheese.