Chicken Marsala

by Rachel on November 21, 2013

 

Chicken Marsala

Mountain Sky Guest Ranch is our home away from home one week a year in June. We love it there so much we’ve gone back six years in a row. We love that fact that we exercise all day, every day – and come back to the ranch for exceptional meal after exceptional meal. Most years one of the dinner options is Chicken Marsala. I begged for their recipe a year or two ago. They are always willing to part with recipes, though generally one gets a scrap of paper with some ingredients scribbled down and a limited amount of instruction. I’ve made this Marsala recipe repeatedly, added my own modest adjustments, as well as DETAILED instructions on how to prepare it. I hope you enjoy it as much as we do.

Chicken Marsala (makes 4 servings)

  • 1 tablespoon olive oil
  • 2 shallots, minced
  • 2 cloves garlic, minced
  • ½ cup onion, diced
  • 2 cups dry white wine
  • 2 sprigs fresh thyme
  • 4 fresh sage leaves
  • 6 black peppercorns
  • 2 cups Dry Marsala Wine
  • 1 cup heavy cream
  • 1 teaspoon salt
  • 1 packet chicken concentrate or one chicken bouillon cube (optional)
  • 4 large boneless, skinless chicken breasts
  • 1 ½ cups flour
  • 1 teaspoon dry sage
  • 1 teaspoon dry thyme
  • 1 teaspoon salt
  • ½ teaspoon white pepper
  • 20 ounces sliced crimini mushrooms
  • ¼ cup dry white wine
  • 2 tablespoons butter

Heat olive oil in a 2-quart saucepan. Add shallots, garlic and onions and sauté until golden. Add 2 cups of dry white wine, the sprigs of fresh thyme, the fresh sage leaves and the peppercorns. Simmer until the wine has reduced by half.  Add 2 cups of DRY (not sweet) Marsala Wine. Simmer until the total liquid has reduced to one cup. Pour through a fine mesh strainer. Toss the onions/garlic/thyme/sage. Pour the strained liquid back into the saucepan. Add the heavy cream and the salt. I also add one chicken concentrate packet because I like a slightly richer taste. This is completely optional and the sauce will be just fine without it. Set the sauce aside.

Pound each of the chicken breasts flat with a meat tenderizer. To do this, place the breasts, one at a time, inside an unsealed gallon-sized plastic bag. Pound the chicken inside the bag – this minimizes the raw chicken mess in your kitchen. Remove each flattened chicken breast and set it on a cookie tray. Once you have all four breasts pounded prepare the flour mixture. Whisk together the flour, dry sage, dry thyme, salt and white pepper. Place the mixture in a low, flat bowl. Dredge each of the breasts in the flour mixture (if you have a gluten-free family member, gluten-free flour will work just fine for this – we’ve tried it a number of times and it’s delicious). Place the dredged breasts on a cookie tray.

Preheat your oven to 250 degrees. Heat olive on high heat in a large non-stick skillet. Cook the chicken breasts until they are cooked through and lightly browned on both sides. Place them on a cookie tray in the warm oven until you are ready to serve them.

In another large non-stick skillet heat ¼ cup dry white wine and two tablespoons of butter. Add the sliced crimini mushrooms. Cook on medium-high until most of the liquid has evaporated and the mushrooms are starting to turn golden. Add the mushrooms to the saucepan with the Marsala sauce. Turn the sauce on low and heat it for 2-3 minutes. When you are ready to serve dinner, place a cooked chicken breast in low flat bowl and spoon Marsala/mushroom sauce over the top. This dish can be served over rice or flat noodles, or can be served plain.

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