Chicken Marsala

This recipe is one of my husband's favorites. I totally understand why, since the sauce is so good! Marsala wine is a sweet wine, so sweet it's pretty impossible to drink, but when you cook it, it makes the sauce absolutely wonderful! You can most likely find it at a wine shop, but sometimes even in the grocery store. Make sure you get a good one. Also, be sure to use fresh sage. It is a must! This recipe serves four. When I make it, I use 3 half chicken breasts and leave the sauce the same, since Luke loves lots of sauce. Enjoy!

Chicken Marsala
4 boneless, skinless chicken breasts
2 heaping tablespoons flour
Salt and pepper to taste
Paprika to taste (about 1-2 t.)
8-10 ounces mushrooms, thinly sliced
1 T. fresh sage, mince
1 shallot, minced (or a slice of onion, minced)
1/4 c. water
1/2 c. Marsala wine
1/4 c. cream
1 T. butter

Heat olive oil over medium in a large skillet. Dredge the chicken breasts in the flour, salt and pepper, and paprika. Cook until golden brown on each side, around 8-10 minutes per side. Remove from skillet onto a plate, and cover with foil to keep warm. Reserve skillet.

Add the mushrooms, sage, shallot and water to the skillet, cook until mushrooms are tender, around 3-5 minutes. Add the Marsala wine and cream and cook over medium-high heat, until sauce has reduced to desired thickness. When thickened, add butter and remove from heat. Plate the chicken and spoon sauce over.

Downloadable recipe!

This entry was posted on 12.02.2008 and is filed under ,,,,. You can follow any responses to this entry through the RSS 2.0. You can leave a response.

2 Responses to “Chicken Marsala”

Christine said...

That looks fantastic. This is also one of my favorite dishes, (extra sauce and all). I am going to have to try your recipe. Thank you for sharing.

Jordan Boesch said...

You're quite welcome! I hope you enjoy it!