Chicken Marsala

Chicken Marsala is a one pot recipe that is savory, rich and delicious.  This recipe is pure comfort food and can be served over rice, pasta or mashed potatoes.  So I mostly make this dish in the fall or winter and it brings a satisfying smile to my family.  The sauce is rich and creamy and is perfect comfort food.

This flavorful dish will add to your recipes ideas list for what to make any day of the week.  I also like to add veggies to the recipe for added nutrition like fresh spinach, mushrooms, artichokes and sometimes asparagus.

 

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Ingredients For Chicken Marsala

• 6-7 Boneless and Skinless Chicken Breasts
• 1 cup of flour
• 1 medium yellow onion (roughly chopped)
• 2 Tablespoons of fresh Rosemary
• 3 Tablespoons of Olive Oil
• 1 stick of butter – cut into Tablespoons marked on the package
• 1 package (6-8 ct) Mozzarella or Provolone Cheese Slices
• 8 ounce container of sliced mushrooms

• 2 1/2 cups of Marsala wine
• 12 ounces of beef stock
• 3 cloves of garlic or 3 teaspoons of minced garlic
• 1 can of marinated artichoke hearts, drained and roughly chopped
• 3/4 cup of Heavy Cream
• 1 container or bag of fresh spinach

• Seasonings: 
  • 1 teaspoon of coarse black pepper
  • 2 teaspoons of garlic powder or granulated garlic
  • 1 teaspoon of Tony Chacheres Creole Seasoning
  • 2 teaspoons of Worcestershire sauce
• Fresh parsley for garnish – optional

 

Supplies

• Large Bowl
• Cutting Board
• Large Cooking Pan
• Cooking Utensils
• Sharp Knife
• Baking Dish

Directions For Chicken Marsala

• Marinate the chicken with the seasonings for at least 30 minutes in the refrigerator.  Seasonings: coarse black pepper, garlic powder or granulated garlic, Tony Chacheres Creole Seasoning and Worcestershire sauce

 

• Remove the Rosemary leaves from the stem, then mix the flour and the Rosemary on a plate or bowl.  You can also used dried Rosemary leaves but use only 2 teaspoons.

 

• Dip the chicken in the flour and cover on both sides.

 

• On medium high heat, add the olive oil and then 2 Tablespoons of butter.

 

• Once the oil heats up, fry the chicken until golden brown on both sides.  This about 10 minutes on each side.  Once the chicken is done, then remove from the pan and drain on paper towels.  Then put the paper towels in a large bowl that has a cover.  As the chicken drains on the paper towels, the juices redistribute in the bowl resulting in juicier chicken.

 

• In the same pan, add the chopped onion.  Then cook on medium high heat for about 4-5 minutes.

 

• Next add the container of mushrooms and more butter.  I added 3-4 more slices of butter. Then stir with cooking spoon or spatula.

 

• Then cook for 3 minutes or until mushrooms are sauted.

 

• Next, add the roughly chopped artichoke hearts and continue cooking.  Then add the wine and beef stock and bring to boil.  So, once the sauce is boiling, reduce the heat to low.

 

• Then add back in the chicken and simmer on low for 20 minutes.  Do a taste and add more seasoning if needed.  So, feel free to add more seasonings other than what I listed to meet your families tastes.  Then make sure you wash the spoon before continuing to cook or get a new one.   The sauce should reduce in the 20 minutes.
• Pre-heat the oven to 350 degrees Fahrenheit.

 

• Add in the Heavy Cream and stir.

 

• Last add in the spinach and stir.  Then continue cooking until spinach is wilted and chicken Marsala comes to a light boil for about 10 minutes.  Turn off the stove.

 

• In a baking dish, spoon a little bit of sauce on the bottom of the pan.  Then add the chicken and top with the Mozzarella or Provolone cheese.   Bake uncovered for 15-20 minutes or until cheese has melted.  Upon serving, add more sauce on top of the cheese.    Then garnish with fresh chopped parsley to taste.

 

 

For another great recipe, try my Baked Chicken Breasts here:  https://majorgates.com/recipes/baked-chicken-breasts/

 

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