Chicken Marsala

This dish is perfect for family or company! It could easily be the focus of a romantic meal for two, or the talk of a dinner party with friends… and it’s pretty darn easy to make!

My husband frequently orders Chicken Marsala in restaurants, so I was thrilled when I found this recipe in a Pioneer Woman cookbook. Here is my step-by-step journey to preparing this meal;

INGREDIENTS (makes 4 servings):
12 ounces White Mushrooms
1 medium White Onion
3 Garlic Cloves
2 boneless, skinless, Chicken Breasts
Kosher Salt and Black Pepper, to taste
1/2 cup All-Purpose Flour
2 tablespoons Olive Oil
1/2 stick (4 tablespoons) Butter
1 cup Marsala Wine or Pinot Grigio
1 cup Beef Broth
1 teaspoon Cornstarch
1/2 cup Heavy Cream
Chopped Fresh Parsley, for serving
Stovetop Mashed Potatoes (Get My Recipe Here)
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INSTRUCTIONS:
Start by preparing the vegetables; quarter the mushrooms, mince the garlic, and dice the onion.

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Place one hand on top of the chicken breast, then use a sharp knife to carefully slice it in half horizontally. Repeat with the other chicken breast; this will give you four thinner chicken cutlets to work with.

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Sprinkle the chicken on both sides with salt and pepper. Then pour some flour in a dish (or pie pan, like me) and drudge each piece of chicken in the flour. Set the flour covered chicken aside.

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Heat 2 tablespoons of olive oil in a large non-stick skillet with two tablespoons of the butter, over medium-high heat. Also, say hello to Charlie; my special cooking assistant.

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When the butter has melted add 2 pieces of chicken to the pan and cook for 2 to 3 minutes on one side, then flip and cook another 2 to 3 minutes on the other side; until crispy brown on the outside, and done in the middle. Repeat with the other two chicken cutlets. Put the cooked chicken in a plate and set them aside. Do not clean the pan!

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In the same skillet, with all the butter, oil, and chicken bits…. add the onion and garlic.

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Then throw in the mushrooms!

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Stir them around, cooking until the mushrooms turn golden; approximately 5 to 6 minutes.

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Now, pour in 1 cup of wine….

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Followed by 1 cup of Beef Broth.

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Stir to deglaze the pan, and cook for 2 to 3 minutes, until the liquid reduces by half. Be patient!

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As you wait for the wine and broth to reduce you can prepare the cream sauce; in a small bowl whisk together 1 teaspoon of cornstarch and 1/2 cup heavy cream.

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Once the sauce has reduced, and looks dark and rich, add the corn starch / cream mixture to the skillet.

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Stir, and let it bubble up and thicken for another minute, then turn off the heat…

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And add the 2 remaining tablespoons of butter. Stir and allow the butter to melt.

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Now, chop some fresh parsley for serving…

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It’s so good…

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And break out the mashed potatoes, for serving. I made some Stovetop Mashed Potatoes (Get My Recipe Here).

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To serve; place a piece of chicken on a mound of mashed potatoes, spoon on some of the sauce, then sprinkle it with some parsley!

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The sauce will roll down the chicken and mashed potatoes like a yummy food volcano! it’s a beautiful sight…. Enjoy!

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Pioneer Woman VARIATIONS:
(1) Use any white wine, whiskey, or bourbon instead of Marsala Wine or Pinot Grigio.
(2) Omit the alcohol and use chicken broth instead.
(3) Omit the cream for a darker more concentrated texture.
(4) Use pork chops instead of chicken breasts. Pork Marsala!

Chicken Marsala Recipe Cookbook: The Pioneer Woman Cooks: DINNERTIME!

Cook Long and Prosper. Love, the Uncustomary Housewife

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