Main Dish

Marsala Chicken

by Kelly Dedeaux
This Marsala Chicken is one of the dishes Hubby use to make (and still does) for me on special occasions, and one of the dishes he used to ‘show off’ to me when we first met. I admit, it’s still one of my favs!
Marsala Chicken / Busy Mom's Helper
Did you know that I use to hate cooking, and really didn’t know HOW to cook? Seriously! I remember my first year of college I was so proud of myself when I could make BBQ chicken – which was me putting chicken in a baking dish and pouring bottled BBQ sauce over it, tossing it in the oven, and setting the timer. Man, that was gourmet cooking!

Then…I met my Hubby. All through high school, and including when we met in college, he worked in two restaurants – one Wingers (chain restaurant) and the other a very nice, local place that was really about quality food. He learned a lot at both of those, and he had a real love of cooking.

Long (and probably boring to all but us) story short, his love of cooking grew on me, and now I do the majority of our cooking! He’s always teasing me when I try something new, or get excited about a whole new dessert. Oh well – at least now I love to cook, which is great for myself AND my family. Win-Win!!!

Ingredients
4 Chicken Breasts, boneless, skinless
2 cups Flour
1 tbsp. Salt
1 tbsp. Pepper
Dash Garlic Powder
Dash Onion Powder
16 oz. Marsala Wine
1 medium Shallot, minced
1 tbsp. Garlic, minced
12 oz. Portabella Mushrooms, diced
16 oz. Heavy Cream

Directions

In a bowl, combine the Flour, Salt, Pepper, Garlic Powder and Onion Powder.

Dip each Chicken Breast in the flour mixture, coating all sides evenly. Place in a large sprayed and pre-heated frying pan.
Brown the chicken breasts on all sides, then move into a sprayed WOK (or very very large frying pan).
Add the Marsala Wine, minced Shallots and minced Garlic.
Cook on High about 5 minutes.
Marsala Chicken
Add the diced Mushrooms, then continue cooking, on Medium, another 5-10 minutes.
Add the Heavy Cream (less = more Marsala flavor, more = more Cream flavor). If it’s really runny, add whatever remaining flour mixture to the sauce.
Continue cooking on Medium until chicken is cooked through. Serve chicken with sauce/mushrooms spooned over.

Notes – DO NOT be intimidated by this recipe. It may sound difficult, but really it’s very simple.

 
Here’s some of my other favorite Chicken recipes
 

Spicy Jerk Chicken

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Kelly Dedeaux

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