Chicken Marsala Recipe
This is one of my favorite meals. I don’t eat it often. It’s a special occasion kind of meal. Not only is it pretty labor-intensive to make, it’s also about 8000 calories per tsp. It has 1.5 – 2.5 STICKS of butter in this recipe. If that doesn’t scare you away, nothing will. If you can spare a cheat day for a special meal though, this should be it. It was taught to me by my mother-in-law and my sister-in-law in Washington shortly after we moved there in 2006. It quickly rose to near the top of my list, and made it on the “birthday dinner” rotation pretty often between the 15 of us. (There was no such thing as a “small family dinner” when we all got together! I loved it!)
I’m not sure who came up with this particular recipe originally. I sure am glad they did though. I’ve tried Chicken Marsala at a number of different restaurants, and none of them come close to this. Buca-de-beppo? Forget about it. Don’t even SAY Olive Garden or I will be forced to reach through this computer and slap some sense into you. I have not tried it, nor do I know if they serve it, at a Spaghetti Factory. I’ve never been there. Seeing as how pasta, and specifically spaghetti, have always been my favorite food, this is kind of a mystery to me.
Want more recipes from my amazing family? Check these out!
Start out by melting the butter and tossing in some oil into a large pan. Put in the sliced mushrooms and green onions, and cook until the water from the mushrooms is released and cooked off, and the mushrooms are beginning to brown.
The finished product, just before I dove in head first and gained 5 pounds just smelling it.
It was worth it.
- 4 chicken breasts - large - pounded to 1/2 inch and cut into cutlets
- 1 lb mushrooms sliced
- 2 bunches green onions chopped
- 1 cup flour
- 1/4 tsp marjoram
- 3/4 tsp salt
- dash pepper
- 2.5 sticks butter divided
- 4 Tbsp vegetable oil divided
- 1 cup dry Marsala wine
- 2 cups chicken broth
- pinch of salt - to taste
- 1/2 cup parmisiano reggiano or myzithra cheese
- 1 lb pasta - spaghetti
- Rinse, trim fat, and pound to 1/2 inch each chicken breast. Slice into cutlets and set aside.
- Melt 1/2 stick of butter and 2 Tbsp vegetable oil in a large skillet. Heat over medium-high until butter is melted. Add mushrooms and green onions. Saute over medium-high heat until water is cooked out of mushrooms and they are starting to brown. Remove from pan and set aside.
- Add another 1/2 stick of butter to the pan. Add more oil if necessary. The oil helps the butter not to burn. Also start your large pot of boiling water for the pasta at this point.
- Combine flour, marjoram, salt, and pepper in a medium bowl. Lightly coat chicken breasts in flour and place in a single layer in frying pan over medium heat. Allow to brown on both sides. Remove and repeat with remaining breast cutlets. Remove all when done, leaving behind the butter and brown bits in the pan. It is okay if there is a bit of pink in the middle. They will cook more in the sauce at the end.
- Add Marsala and let simmer for approximately 1 minute. Add chicken broth. Stir to combine and add in mushroom/onion mixture and chicken breasts. Stir a bit and then let simmer over medium-low heat. Cook until sauce is thickened, approximately 20 minutes.
- While your sauce is simmering and thickening is the time to start your brown butter. In a small pot melt 1/2 stick of butter over medium heat. Don't touch it, but watch it carefully. It will start to bubble, foam, and under that foam it will start to brown. Brown well, removing from heat just before you think it'll burn. If you under-brown it you end up with greasy pasta. If you brown it well you end up with little bites of heaven.
- When pasta is done, drain well and toss with browned butter and grated parmigiano reggiano or myzithra cheese.