I came across a Chicken Marsala recipe a few years ago, and continued to make slight changes until I arrived at this one. This is finally the chicken Marsala I’ve been trying to replicate for years; but feel free to make revisions to suit your tastes. For example, I started adding a little brown sugar since I like a little sweetness to my Marsala. Good Luck!
- 2 Skinless Chicken Breasts / or 4-6 Chicken Tenderloins
- 1 Cup White Flour
- 8 T Extra Virgin Olive Oil
- 1 t Kosher Salt
- ½ t Fresh Ground Pepper
- ½ t Dried Thyme
- 15 Cloves Garlic
- 2 Cups Sliced Brown Mushrooms (I use crimini)
- ½ Cup Marsala Sweet Wine
- 2 Cups Chicken Broth
- 1 T Brown Sugar
- Cooked Pasta or Rice to be served with the Chicken
- Flatten the chicken to just under ¼" thick (place in a zip-lock bag when flattening).
- In a shallow bowl mix the flour, salt, pepper, and thyme together.
- In a large deep skillet (~4" deep), heat the olive oil and garlic cloves over medium-high heat. Stir the garlic until very lightly browned.
- Remove the garlic from the pan; keep the heat on (increasing the heat to high).
- Increase the heat on the stove to high.
- Placing the bowl next to the pan, coat the flattened chicken in the flour, coating both sides. Place chicken into the pan, cooking each side 1-2 minutes (depending on thickness of chicken).
- Remove the chicken to a plate, leaving the brown bits in the pan.
- Add the Marsala wine to the pan, using a spatula to de-glaze the pan; this will give you some good juice in the pan.
- Add the chicken broth to the pan, and mix.
- Add the mushrooms and garlic, and continue cooking on high reducing the fluids down by about 25%. The sauce should thicken. You can mix 2 tablespoons of the flour mixture with equal parts of water, and mix into the sauce to thicken further (it will need to boil to thicken).
- Just plate the chicken, add the sauce on top with cooked mushrooms and garlic cloves. Serve with pasta or rice, and some vegetables; and you have yourself a complete meal.
You can buy pre-sliced mushrooms, and pre-peeled garlic cloves to reduce prep-time.
If you like more sweetness, then add the brown sugar. It's now ready to serve.