Chicken Marsala

Jacques really enjoys Chicken Marsala. While I would say, a good steak is his first menu choice, a Chicken Marsala ranks high whenever we’re dining out. I on the other hand, have to be in the mood for it, as I personally find it to be a little bland.

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Ingredients for Mushroom Saute:

• 8 oz Button Mushrooms (destemmed, sliced)
• 1 Medium Shallot (finely chopped) 
• 1 TBSP Butter
• 1 TBSP Olive Oil
• 2 TSP Garlic (minced)

Other Ingredients:

• 4 Boneless Skinless Chicken Breasts (sliced bite size)
• 1 Cup Chicken Stock
• 1/3 Cup Flour
• 2/3 Cup Marsala Wine
• 12 oz Egg Noodles (cooked)
• Pepper (to taste)
• Salt (to taste)
• 2 TBSP Olive Oil (divided)
• 1 TBSP Parsley (chopped garnish)
• 2 TBSP Unsalted Butter (divided)
• 3 TSP Cornstarch

Instructions:

Add butter and olive oil in a skillet over medium heat. Add all other ingredients and cook for 8 – 9 minutes. Remove from the skillet and set aside.

Mix flour, pepper and salt in a large bowl. Slice chicken across the width and drop into the flour mixture to coat. Preheat 1 TBSP of butter and olive in a skillet over medium heat. Add chicken and cook for 6 minutes on each side.

While chicken is cooking, mix cornstarch, chicken stock, marsala wine and set aside.

Cook egg noodles according to packaging. 

Return mushrooms and marsala mixture to the skillet with chicken. Cook until thickened for 5 – 7 minutes. Serve hot over cooked egg noodles.

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Tips:

• Chicken internal temperatures should reach 165F.
• For freshness, we prefer to buy whole mushrooms and slice them ourselves.
• Freeze the marsala flat in ziplock bags to reheat and top with freshly made egg noodles or rice.
• Leftovers last for 2 – 3 months in the freezer.
• Leftovers last refrigerated for 2 – 3 days.
• Marsala also goes well with mashed potatoes, steamed asparagus or white rice.
• We typically use Holland House Marsala Wine.