Easy to make, impressive to serve
Velvety Chicken Marsala
Imagine tender, golden chicken, kissed by fragrant shallots basking in a creamy Marsala bath. The velvety sauce, laced with a hint of thyme clings to every morsel, urging you to savor every spoonful. Want it gluten-free? Swap for a gluten-free flour easily. Craving some greens? Spinach or asparagus make perfect partners.
Prep Time: 30 Minutes
Cook Time: 35 Minutes
· Large skillet
· Medium skillet
· Large cooking spoon
· Shallow bowl (to dredge chicken into flour)
· Large plate
· Chopping knife
· Cutting board
· Measuring cups
· Measuring spoons
. 1 pound boneless-skinless chicken breasts (cut like tenders) or use tenders
. 1 cup shallots, finely chopped
. 3 garlic cloves, sliced or 1 heaping tablespoon
. 1 Tablespoon all-purpose flour (gluten free for GF version)
(Plus one cup flour for dredging the chicken)
. 5 Tablespoons extra virgin olive oil
. 2 Tablespoons butter
. 8 ounces white mushrooms, sliced or quartered, after cleaning and stems removed
. 2 cups chicken stock
. 3 Tablespoon marsala
. ½ Teaspoon thyme
. ½ cup heavy cream
. Salt and pepper to taste
. Cooked spinach, spinach or your choice of other greens to accompany entrée. You could even include some sun dried tomatoes at the time that you add the cooked mushrooms to the chicken.
1. In a shallow container, dredge the chicken pieces into the 1 cup flour.
2. In a large skillet on medium-low heat, melt 2 teaspoons of butter with 3 tablespoons of olive oil. Once melted, bring the heat up to medium and once up to temperature, add the floured chicken pieces one at a time into the hot butter and oil. Salt and pepper over the entire skillet. Sauté for about 8 minutes until light golden brown on one side and turn the chicken. Sauté for another 5 minutes. Note: The chicken does not have to be cooked through entirely, at this point, because it will be cooked again at a later stage. Remove the chicken from the pan and set aside on a large plate.
3. Meanwhile in a medium skillet, add 2 tablespoons of olive oil and bring up to temperature. Add the sliced mushrooms, salt lightly and sauté the sliced mushrooms until they are cooked for about 10 minutes, stirring occasionally. Then allow to rest in the skillet for latter use.
4. Still utilizing the skillet in which the chicken was cooked, retain the oils and fats in the large skillet. Feel free to add 1 tablespoon or more of olive oil if the pan is very dry. Bring the skillet temperature up to medium-low heat and add the chopped shallots, garlic and 1 tablespoon flour. Salt lightly and sauté until the moisture is absorbed about one minute. Add the marsala and cook to let the alcohol burn off just a few minutes while stirring.
5. Stir chicken stock into the shallots and garlic. Allow the liquid to cook down for about 5 minutes, stirring occasionally. The sauce should reach to about half level of the skillet. Feel free to add more chicken stock as needed. Add salt, pepper and add the thyme, stir. Then add the cooked chicken. I like to turn the chicken so it gets well coated with the liquid. Simmer for about 10 minutes or until the sauce is reduced and slightly thicker.
6. Add the mushrooms and cream and allow the liquid to thicken somewhat for another few minutes.
7. Preferably place in shallow bowls such as pasta bowls, (standard plates will work too) with spring greens, chicken, mushrooms and creamy stock.
I recommend serving this dish over pasta or rice. I used pasta in this case. I also served cooked spinach with the chicken.
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