Friday, January 15, 2016

Chicken Marsala

I know I've written about Chicken Marsala before, but I can't find the post. We've been making it for many years. We made it a bit too often because we quit making it for a while. Recently we decided to make it but this time instead of using cooking marsala, we bought a bottle of real marsala at the liquor store:
Neither of us can really remember what the dish tasted like before, but we both think that it tastes better with the "real" marsala, less salty and more flavorful. This dish is super easy.
 Lots of mushrooms, sliced.
Thinly sliced onion. We used to just bake the chicken breasts and make the sauce separately. This time, we browned the chicken in the skillet then removed it to a plate to rest while we made the sauce.
 Saute the mushrooms and onion until the liquid evaporates.
 Add the marsala and cook until it's mostly absorbed.
Add the chicken stock. Simmer until sauce reduces. Add the slightly cooled and sliced chicken back to the skillet along with any juices on the chicken plate. Simmer until heated through, add parsley.
This is good with pasta, penne or wide egg noodles or spaghetti, but since we ate pasta several times in the past 10 days, we decided to have Mediterra sourdough bread with it. The bread makes it easy to mop up all the yummy marsala sauce.
This is still one of our favorite easy and not too time consuming meals. Using "real" marsala definitely makes it taste better. When we first started making this dish, we followed this recipe, but we adapted it to suit our tastes over the years and here's how we do it now:

Chicken Marsala

1 package boneless, skinless chicken breasts, probably 2-2.5 lbs
1~2 tbsp olive oil
1~3 tbsp unsalted butter
half a medium onion, thinly sliced
20 oz mushrooms, thinly sliced
3/4 c marsala
1.5 cups chicken stock
parsley (dried or fresh)
serve with pasta or bread of choice

Season chicken with salt and pepper. Heat 1-2 tbsp oil and 1 tablespoon butter in large skillet until hot. Brown/cook chicken then remove to a plate (our chicken is usually cooked through). If there is a lot of fat in the skillet, drain most of it, leaving maybe 1 tbsp. Add mushrooms & onion. Sauté, stirring occasionally to make sure all of it browns, until liquid is evaporated. Add marsala and cook, stirring, until marsala is almost evaporated. Stir in broth. Simmer mushroom sauce until liquid is reduced. It shouldn't be soupy, but there should still be liquid for sauce, we probably have around 1 cup of liquid. Slice chicken then add to skillet along with any chicken juices on the plate. Simmer until heated through and making sure chicken is thoroughly cooked. Remove skillet from heat and stir in 1-2 tablespoons unsalted butter (optional). Serve with pasta or bread.

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