classic chicken marsala
There is something very special about simple, classic meals. In the last few weeks, I've been really focusing my efforts towards cooking meals using very simple ingredients, with very simple cooking methods, and with very few steps and complexities. I've been really craving good food basically! Not to say that very complicated, or inventive, or even exotic food isn't "good food", but to say when I say "good" what I'm really saying is without any pretense. It's just food, and it is good.
Blue Ribbon Recipe
You don't need to go to your favorite Italian restaurant the next time you want chicken marsala. This is a classic recipe you can make at home. Using cremini mushrooms give this recipe a slight taste difference than other recipes. We felt they were juicier in the sauce. The juices in the dish give the chicken amazing flavor and keep it from drying out. Serve with a side of pasta, or even mashed potatoes, for a hearty and delicious dinner.
Ingredients
- 2 - boneless, skinless chicken breasts, pounded to about 1/4 inch thick
- 1/4 cup all-purpose flour
- 8 ounces fresh cremini mushrooms, sliced thin
- 3 tablespoons butter
- 3 cloves garlic, chopped
- 2 1/2 tablespoons olive oil, extra virgin
- 1/2 cup Marsala wine
- 1 tablespoon dried basil
- 1/2 tablespoon garlic powder
- - salt and pepper, to taste
How To Make classic chicken marsala
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Step 1Salt and pepper each chicken breast on both sides. -
Step 2On a flat plate, combine well flour, garlic powder, and basil together. Dredge each piece of chicken in seasoned flour. Set them aside.
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Step 3In a large skillet heat your olive oil over medium-high heat.
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Step 4Once the oil is to a nice sizzling temperature, cook chicken breast through on both sides until chicken is completely cooked through. No more than 5 minutes per side (about).
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Step 5Remove chicken from pan. Place on a paper towel to drain off excess oil.
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Step 6Cover chicken with foil to keep warm during next steps.
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Step 7Lower heat to medium and melt butter in the pan.
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Step 8Add mushrooms and toss in butter.
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Step 9Cook for about 2 or 3 minutes in the butter until mushrooms are warm through and buttery, but still not completely tender.
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Step 10De-glaze pan with Marsala wine, be sure to scrape the bottom of pan to get up all the loose bits.
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Step 11Add garlic, and cook for about 5 more minutes, allowing the alcohol to cook off and the mushrooms to finish cooking until tender.
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Step 12Smother cooked chicken with mushroom sauce mix and serve immediately.
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