Recipe Collection: Chicken Marsala

Today’s recipe is one of my favorites.  I originally developed my version of this (because of course, I didn’t invent chicken marsala!) just before I got pregnant with my third baby.  It became a food aversion for me during that pregnancy — unfortunate, because it’s a really nourishing dish — and I didn’t eat it again for years.

I’m making it again these days (2022) and really enjoying it.  The lightly breaded chicken with the rich mushroom wine sauce is just amazing.  And my 4-year-old is especially partial to it.  Last time I made it, he demanded: “Make me more chicken, and mushrooms, and liquid!” (the sauce)  Clearly, he’s a fan.

It’s a versatile enough meal that if you have a family member who’s not a mushroom fan, they can enjoy the chicken without the sauce.  With a family of 8, I’m always looking for customizable meals, so that everyone can have something they like.  Nobody has time to cook multiple dishes!

Although this may seem slightly complicated at first, it’s honestly not.  And can I tell you a secret?  If I forget to plan ahead and marinate the chicken, sometimes I just don’t.  I throw a little onion and garlic powder in the breading mix instead and it’s just as good.

Recipe Collection: Chicken Marsala

Ingredients:

Marinade

• 1/2 c. onion, chopped
• 2 cloves garlic, chopped
• 1/2 c. dry marsala wine
• 1 tsp. basil
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 1 tsp. sea salt
• 1/2 tsp. pepper

Breaded Chicken

• 1/3 c. sprouted flour
• 1/2 tsp. sea salt
• 1/2 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. parsley
• 1/2 tsp. black pepper
• 1/4 tsp. thyme
•  1 lb. chicken, sliced very thinly

Sauce

• 4 – 6 white mushrooms, sliced
• 1/2 small onion, sliced
• 3 tbsp. olive oil
• 4 tbsp. butter, divided
• 2 cloves garlic, chopped
• 1/2 c. marsala wine
• 1 c. chicken stock

Directions:

Step 1: In a large glass bowl, mix all the marinade ingredients.  Add the sliced chicken and enough water to cover.  Place in the fridge overnight, or at least 8 hours.

Step 2: When ready to cook, mix flour ingredients together in a medium bowl.

Step 3: Heat olive oil and 2 tbsp. butter in a large frying pan over medium heat.

Step 4: Dip chicken into the flour mix, and then place into pan to fry (probably in 2 batches).  Add the garlic along with the chicken.

Step 5: Set chicken aside when cooked through.

Step 6: In the pan, add remaining butter, onion, and mushrooms.  Cook until mushrooms are done (softened).

Step 7: Add marsala wine and deglaze the pan (stir around to get all the browned bits off the bottom).

Step 8: Add chicken stock, and a bit of salt and pepper.

Step 9: Boil for 15 – 20 minutes, until reduced by half.

Step 10: At this point, either add the chicken back to the pan and coat with sauce, or pour the sauce over the chicken on plates to serve.

Makes 2 – 4 servings.

I like to serve this with mashed potatoes and/or green beans.  Traditional would be pasta, but I’m not a huge fan of that.

Print Recipe

Chicken Marsala

A melt-in-your mouth chicken marsala recipe made from real food ingredients.

Prep Time15 mins

Course: Main Course

Ingredients

Marinade

• 1/2 c. onion chopped
• 2 cloves garlic chopped
• 1/2 c. dry marsala wine
• 1 tsp. basil
• 1/2 tsp. thyme
• 1/2 tsp. oregano
• 1 tsp. sea salt
• 1/2 tsp. pepper

Breaded Chicken

• 1/2 c. sprouted flour
• 1/2 tsp. sea salt
• 1/2 tsp. oregano
• 1 tsp. basil
• 1/2 tsp. parsley
• 1/2 tsp. black pepper
• 1/4 tsp. thyme
• 1 lb. chicken thinly sliced

Sauce

• 4-6 white mushrooms sliced
• 1/2 small onion sliced
• 3 tbsp. olive oil
• 4 tbsp. butter divided
• 2 cloves garlic chopped
• 1/2 c. marsala wine
• 1 c. chicken stock

Instructions

• In a large glass bowl, mix all the marinade ingredients. Add the sliced chicken and enough water to cover. Place in the fridge overnight, or at least 8 hours.
• When ready to cook, mix flour ingredients together in a medium bowl.
• Heat olive oil and 2 tbsp. butter in a large frying pan over medium heat.
• Dip chicken into the flour mix, and then place into pan to fry (probably in 2 batches). Add the garlic along with the chicken.
• Set chicken aside when cooked through.
• In the pan, add remaining butter, onion, and mushrooms. Cook until mushrooms are done (softened).
• Add marsala wine and deglaze the pan (stir around to get all the browned bits off the bottom).
• Add chicken stock, and a bit of salt and pepper.
• Boil for 15 – 20 minutes, until reduced by half.
• At this point, either add the chicken back to the pan and coat with sauce, or pour the sauce over the chicken on plates to serve.

What do you like with chicken marsala?