Just when I thought my chicken marsala couldn’t get any better, I bought a big hunk of asiago cheese and needed something to do with it. This was incredible. I love the flavor the asiago imparts to this dish. It is a fairly quick dinner to whip up on a weeknight, coming together in less than an hour. I served it with asiago mashed potatoes and broccoli to round it out.
Start by browning your mushrooms in a saute pan in two tablespoons of butter. When those have cooked and slightly browned, add in your sliced onion.
Cook those for a few minutes and then remove all of it from the pan and set aside.
Melt 6 tablespoons of butter into your saute pan. Liberally coat the chicken with seasoned flour and place in pan.
Brown and flip.
I was impatient, and I am still getting to know my new flat-top stove. Usually I like these browner before I flip them, but it all worked out. This particular dish is pretty flexible. Don’t worry about the chicken being completely cooked at this point. You are going to finish off the cooking in with the sauce at the end.
Next add 1/4 cup of flour into the butter in your saute pan and whisk to combine until all the lumps are gone. Add in 1.5 cups of dry marsala wine, and 1.5 cups of chicken broth. Cook until thickened, and season with salt and pepper to taste. Fresh thyme is also very very good in this dish. Stir in 1/2 cup shredded asiago cheese.
Add the chicken and mushroom/onion mixture back into the pan and cook over low heat until the chicken is cooked through.
Serve with pasta or mashed potatoes. I mashed mine with garlic butter and tossed in cream and asiago cheese to finish them off. I also topped with more asiago cheese. I love that stuff!
A different little twist on your usual chicken marsala. YUM.
- 1/2 onion sliced
- 1/2 lb mushrooms sliced
- 2 TBSP butter
- 4 large chicken breasts pounded to 1/2 inch thickness
- 6-8 TBSP butter
- 1/2 - 3/4 cup flour
- 1/2 tsp salt
- sprinkle pepper
- 1/4 tsp poultry seasoning
- 1.5 cups dry marsala wine
- 1.5 cups chicken broth
- Saute onions and sliced mushrooms over medium-high heat until mushrooms are slightly browned and onions are softened. Remove from pan and set aside.
- Combine flour, salt, pepper, and poultry seasoning. Liberally coat chicken breasts in flour.
- Melt 6 TBSP butter in saute pan over medium-high heat. Cook chicken breasts until lightly browned, and flip and cook other side. Add additional butter if necessary. Watch butter closely to ensure it is not burning. Reduce heat if necessary.
- When chicken is lightly browned on both sides, remove from pan and set aside with the chicken and mushrooms.
- Whisk in 1/4 cup flour into the butter until all lumps are gone. Simmer for 2-3 minutes.
- Add marsala and chicken broth to pan. Stir in 1/2 cup asiago cheese. Stir to combine. Return chicken, mushrooms, and onions to the pan. Cook over medium to medium-low heat until sauce is slightly thickened and the chicken is cooked thoroughly.
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