Monday, April 16, 2012

Chicken Marsala

Chicken Marsala recipe by Barefeet In The Kitchen
Tender chicken and richly flavored mushrooms sauteed in a marsala wine sauce made for a truly fantastic dinner. Served along with Marsala Mashed Potatoes and a garden salad, this meal rivals the Twisted Chicken Piccata that my family already adores. Just writing this post and looking at the photos has made me crave this dish all over again.

When I saw Tricia's post last month, I immediately added mushrooms to my grocery list. I love the world of food blogging for all of the new recipes I find to try. I've eaten Chicken Marsala at a couple different restaurants and I've been less than impressed. However, this looked and sounded so delicious when Tricia posted it, I could not resist giving it another chance.

Hearing from friends that have already made and enjoyed so many dishes is much more fun than simply flipping through a cookbook. I have more recipes pinned than I am likely to try this year, but I still continue to pin new things. This meal was so delicious; I stashed the leftovers in the back of the fridge and didn't share them with my children at all.

Chicken Marsala recipe by Barefeet In The KitchenChicken Marsala
recipe slightly adapted from Tyler Florence via Saving Room For Dessert
 (printable recipe)

3 lbs boneless skinless chicken breasts
1/2 cup white or brown rice flour (feel free to substitute AP flour for the rice flour)
1/2 cup arrowroot or cornstarch
freshly ground black pepper
kosher salt
1/4 cup extra virgin coconut oil
4 ounces prosciutto, thinly sliced and halved
16 ounces crimini or baby bella mushrooms
2/3 cup Marsala wine
2/3 cup chicken stock
4 small shallots, sliced
3 garlic cloves, minced
3 tablespoons butter
2 tablespoons finely chopped fresh Italian parsley

Cut the chicken breasts in half, as needed, depending on their size. Pound them to about 1/4" thickness and set aside. Mix together the flours, starch, salt and pepper in a large mixing bowl. Set aside. Heat a large skillet over medium-high heat. Add the oil. Once the oil is hot, dredge each breast in the flour mixture and then shake off excess. Saute the chicken breasts in batches, being careful not to crowd the pan too much. Place the cooked chicken pieces on a platter in a single layer and tent with foil to keep warm.

Lower the heat under the pan to medium and add the prosciutto. Saute for a couple minutes, and then add the garlic and shallots. Saute for a few more minutes and then add the mushrooms. Cook until their liquid is evaporated. Season with salt and pepper and then add the wine to the pan. Deglaze (scrape the bottom of the pan clear) and boil for a few seconds. Add the chicken stock to the mixture in the pan and bring to a low simmer. Simmer just a few minutes, to reduce the sauce slightly and then stir in the butter until melted.

Return the chicken breasts to the skillet and simmer for a few minutes, just until the chicken is heated through. Season with salt and pepper. Plate the chicken and top with mushrooms and sauce. Garnish with fresh parsley. Enjoy!

Chicken Marsala recipe by Barefeet In The Kitchen

19 comments:

  1. I've always wanted to make this!

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  2. So happy you liked it! Looking at the photos makes me want to have it again too! Your chicken looks beautiful. Thanks for the link-love Mary and have a terrific week.

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  3. A good chicken marsala is to die for! This looks perfect!!

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  4. If only I liked mushrooms I would be all over this dish!

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    1. my son hates mushrooms too: when he is around when I make it, I cook the mushrooms separately and add them at the end. It's just as good!

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    2. I can't have mushrooms so replace the rooms with chunks of onion. My hubby will eat it either way and enjoys the onions when I make it.

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  5. Looks really good Mary and I can see that, like us, you enjoy plenty of mushrooms in yours.

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  6. What's not to love about combining chicken, mushrooms and marsala together!!?? Hope you had a great weekend. :-)

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  7. I love mushrooms and this looks right up my alley!

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  8. this looks like an excellent marsala recipe--there are some different ingredients, along with good quantities of marsala and stock that must really elevate the dish.I've had some ho-hum versions at restaurants too. I'd like to try this with some oyster mushrooms that we've been getting at our farmers market. thanks, Mary!

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  9. Oh, this looks fantastic! I would hide the rest all for myself as well. Nice play.

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  10. I want this for dinner tonight!

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  11. oh i love marsala! I can never get it right on my own. I cant wait to try yours!!!

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  12. Yum, this sounds sooo delicious. I love the chicken and mushrooms together.

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  13. ooohhhh, this looks so yummy! It is going on the "to make" list for sure!

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  14. Like you, I've eaten this ins restaurants or other peoples' homes but I've never made it mayself. I will change that with this recipe. It looks really good!

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  15. This is one of the first meals that I ever tried to make on my own. I had chicken marsala in a restaurant and was head over heels about it. I got a few recipes from some recipe forums (in the early days of the net before food blogs circa 1993) and had at it. I love the flavor of marsala, can't wait to read the potato recipe.

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  16. Oh my I really have to try thiis recipe! Looks so delicious! :)

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