Chicken Marsala

 

 

Over the past year, I have perfected my chicken marsala recipe. It is a very versatile dish and can be served several different ways.  Our family favorite is with mashed potatoes but you can serve it with pasta or rice. Whole grain and whole wheat products provide more fiber and are ultimately better for you. Since this recipe is from scratch, the amounts for the marsala sauce can be adjusted by adding more or less liquid. It depends on you.

 

Chicken Marsala with Mashed Potatoes

Serves 2

  • 2-3 Thin chicken breasts
  • 1 pint Sliced mushrooms
  • 2 Garlic cloves (grated and separated)
  • 1 White onion (sliced)
  • 1 cup AP flour + 2 tbsp (separated)
  • 1 tsp Garlic powder
  • 1 tsp Onion powder
  • 1 tap Corn Starch
  • S & P
  • 3 tbsp Fresh parsley (chopped)
  • 1 cup Beef stock
  • 1/2-3/4 cup Marsala wine
  • 1 tbsp Browning sauce
  • 3 tbsp Vegetable oil
  • 2 tbsp Butter
  • Egg wash- 1 egg and 3 tbsp water (optional) *this will make a thicker crust on chicken if desired. Dip in egg wash before flour)
  • Prepared mashed potatoes (option 1)
  • 1/2 lb Prepared whole wheat spaghetti pasta (option 2)
  • 2 cups Prepared brown rice (option 3)

*Choose which starch you would like and top the chicken marsala with it.

In a large skillet, heat 1 tbsp of butter on medium heat and add the sliced mushrooms. Cook the mushrooms until they have shrunk in size and have darkened. Remove from pan and add the sliced onion and cook down until caramelized. Remove the onions. Add the oil to the pan and begin flouring the chicken breasts evenly. The flour mixture consists of the 1 cup flour, onion and garlic powder, S & P,  corn starch, and 1 tbsp parsley. Place the floured chicken breasts in the skillet and cook on medium to high heat until evenly brown. Remove from the skillet once cooked and place in a warm oven (approximately 300°). This evaporates excess oil and keeps the chicken crispy.

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Re add the mushrooms and onion to the skillet on medium to low heat. Sprinkle with the 2 tbsp flour and garlic. Stir until flour has dissolved. Add the beef stock, marsala wine, and browning sauce. This will begin the marsala sauce. Stir frequently until it begins to boil. Add the remaining tbsp of butter. Remove the chicken from the oven and add to the sauce. Add remaining parsley and add additional S & P if desired. Place your starch (potatoes, pasta, or rice) on a plate. Add the chicken, mushrooms, onions, and marsala sauce to the top. Enjoy! (Try with beef tips!)

 

 

 

 

 

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