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)
Start by preparing the vegetables; quarter the mushrooms, mince the garlic, and dice the onion.
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.
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.
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.
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!
In the same skillet, with all the butter, oil, and chicken bits…. add the onion and garlic.
Then throw in the mushrooms!
Stir them around, cooking until the mushrooms turn golden; approximately 5 to 6 minutes.
Now, pour in 1 cup of wine….
Followed by 1 cup of Beef Broth.
Stir to deglaze the pan, and cook for 2 to 3 minutes, until the liquid reduces by half. Be patient!
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.
Once the sauce has reduced, and looks dark and rich, add the corn starch / cream mixture to the skillet.
Stir, and let it bubble up and thicken for another minute, then turn off the heat…
And add the 2 remaining tablespoons of butter. Stir and allow the butter to melt.
Now, chop some fresh parsley for serving…
It’s so good…
And break out the mashed potatoes, for serving. I made some Stovetop Mashed Potatoes (Get My Recipe Here).
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!
The sauce will roll down the chicken and mashed potatoes like a yummy food volcano! it’s a beautiful sight…. Enjoy!
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