Okay so I had this for the first time recently and I am SO hooked. Like this may be one of my all time new favorite meals. It is so creamy and buttery tasting with so many intricate flavors all coming together to make the best Chicken Marsala I have ever had! If you are searching for your next meal idea this is the perfect solution. Not only will you impress the family with your cooking skills but it is also such a crowd favorite.I love to have this recipe with a piece of toasted and buttered bread. It is important when purchasing Marsala Wine that you get the sweet kind and not the dry version. In certain states you will most likely have to make a run to the liquor store in order to find this ingredient so keep that in mind when it comes to grocery shopping that you may be making an extra stop.
- 4 large boneless chicken breasts
- 1 cup flour
- 1 tbsp greek seasoning see our shop page for the brand I love and use
- 8 cloves garlic
- 2 tsp salt
- 4 tbsp olive oil see our shop page to order
- 1 cup marsala wine
- 1 1/2 cups chicken broth
- 8 ounces sliced mushrooms
- 2 tbsp corn starch (optional)
- 1/2 cup water (optional)
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This recipe calls for thin chicken breasts so first slice the breasts in half horizontally to make 8 thin chicken breasts. If they are still thick in some areas pound flat to make a uniform thinness.
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In large ziplock bag add flour, salt, and greek seasoning. Add chicken breasts and shake well until the breasts are thoroughly coated with flour mixture.
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In large deep skillet add olive oil. Bring oil to hot temp and add chicken breasts in a single layer. You may have to do a few at time if you don't have enough room. Fry until well browned on each side. Remove the chicken breasts as they become browned enough and place on plate temporarily while you brown the remaining chicken breasts. Remove chicken breasts from pan.
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Lower heat to medium. Add garlic and mushrooms. Cook for 5 minutes. Add marsala wine. Stir well to get all of the flour and crispy bits from browning the chicken. Add chicken back to pan. Cover with lid or tightly with aluminum foil.
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Option 1
Bake at 350 for 1 hour. The sauce should thicken during baking. *If you feel the sauce is too thin, follow additional instructions in the notes below. Serve over linguini noodles or noodles of your choice.
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Option 2
Cover with lid and cook on top of the stove at low to medium heat(you want a little bubbling for sure. Cook for 30 minutes or until chicken is tender and sauce is thickened. You can remove cover part way through cooking to help thicken the sauce. Serve over linguini noodles or noodles of your choice.
*If you still feel the sauce is too thin. Follow directions in recipe notes below to thicken
*If you feel that the sauce is too thin when you remove the marsala from the oven you can thicken it it by:
Mix cornstarch with cold water
Add gradually to pan on low heat on top of stove. You more than likely will not need all of it and it will thicken quickly.
OR
To thicken it you could remove lid part way through cooking time.
We can’t wait until you try this recipe! Let us know how it turns out for you. Rate, Subscribe, Comment, and remember Good Friends Share Good Food!
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