So, today I got to take a break from my tiny kitchen and cook at my parents’ house. It’s a real treat to have space + all the spices I could ever want + my dad as my sous chef. We decided to make chicken marsala, a dish my dad always seems to struggle with. He says that when he uses a roux, the dish comes out way too thick + flour tasting. I decided to hunt down the perfect chicken marsala recipe, and that lead me to Mr. Lagasse.
No roux is required for this version, as the sauce is thickened up through simple reduction and the addition of a few tablespoons of butter at the end to make it nice and silky.
To start, pound your boneless, skinless chicken breasts nice and thin. Next, assemble your flour mixture, which is going to be all purpose flour + Essence seasoning (homemade version here). Dredge each chicken breast into your flour mix, and shake off the excess.
Heat olive oil + butter in a large, copper pan until it’s hot but not smoking. We are going to pan sear each breast for about three minutes on each side, and then set them aside on a plate.
Next, sauté your mushrooms in the same pan until they are golden brown and begin to release their juices.
Add your marsala wine to the pan, and bring to a boil. Cook wine down to about half the amount. Add chicken stock and boil for three minutes.
Turn the heat down to medium and add your chicken back into the pan, cooking for about six minutes until the chicken is cooked all the way through. Turn off the heat, stir in two tablespoons of butter, and add some salt/pepper/parsley! You are totally going to want to serve this on top of pasta to soak up alllll those yummy juices. You could even serve this with mashed potatoes, but I’m partial to pasta 🙂
My little brother gobbled this up, and so will you!
- 1/2 cup all-purpose flour
- 1 tablespoon Essence (link in post)
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 1 tablespoon olive oil
- 4 tablespoons butter
- 3 cups sliced mushrooms (cremini, oyster, shiitake)
- 3/4 cup Marsala
- 1 cup chicken stock
- Salt and freshly ground black pepper
- In a shallow bowl or plate combine the flour and Essence and stir to combine thoroughly. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
- Heat the oil in a large skillet over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side. Transfer to a plate and set aside. Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
- When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 to 6 minutes. Swirl in the remaining 2 tablespoons of butter, add salt and pepper, to taste. Serve over pasta or with mashed potatoes.