I’ve had chicken marsala just once before and I absolutely loved it so I couldn’t wait to recreate it when I saw this recipe on one of the blogs that I follow, Annie’s Eats. I was initially a bit flustered when I first read through the recipe but it’s not as bad as it seems. Once everything is prepped, chopped, sliced, and minced, it’s very simple to throw everything together. The chicken had a bit of a bite to it that was wonderfully complemented by the sweetness of the wine and I especially enjoyed the mushrooms, which retained all of the juices throughout the cooking and just burst with flavor in each bite.
Chicken Marsala (adapted from Annie’s Eats):
Yields 2 servings
- 2 boneless, skinless chicken breasts
- 1/2 cup all-purpose flour
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 slices bacon, chopped
- 2 cups white or cremini mushrooms, sliced
- 2 cloves garlic, minced
- 1 shallot, minced
- 1 tablespoon tomato paste
- 1 cup Marsala wine (sweet)
- 1 1/2 tablespoon fresh lemon juice
- 4 tablespoons unsalted butter, at room temperature
- 1 tablespoon fresh parsley, chopped, for garnish
- Cooked linguini pasta, for serving
Preheat oven to 200 degrees F.
Season the chicken breasts with salt and pepper, to taste.
Working o ne at a time, dredge each chicken breast in the flour; shake to remove excess flour.
Heat olive oil in a medium skillet over medium high heat. Add the chicken to the pan.
Cook until cooked through, about 4 to 5 minutes on each side. Remove to a baking sheet and keep warm in low oven.
Add the bacon to the skillet and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate.
Add the mushrooms to the skillet and saute, stirring occasionally and scraping pan bottom, until liquid released by mushrooms evaporates and mushrooms begin to brown, about 8 minutes.
Add the garlic and shallot and saute for 1 minute.
Add the bacon and tomato paste and saute, while stirring, until tomato paste begins to brown, about 1 minute.
Remove from heat and add the Marsala. Return skillet to high heat and simmer until sauce is slightly syrupy and reduced to about 3/4 cups, about 5 minutes.
Remove from heat and add the lemon juice and butter, 1 tablespoon at a time. Season with salt and pepper, to taste, and stir in parsley.
Spoon the sauce over the chicken and serve immediately with pasta, if desired.