La Cucina: Chicken Marsala

La Cucina

Welcome to our Saturday Special:

La Cucina

Each Saturday for the month of September, the Authentic Grace blog will be featuring recipes from some of our Grace Chapel women.  Enjoy!

 Chicken Marsala

contribution by:  Geli Heidelberger



Some weeks I’m organized, planned ahead, and have some semblance of a meal plan in place. Some days, however, five o’clock comes around and I still don’t know what we will be eating for dinner that night. Most times what I do is go to Pinterest (or just Google) and type into the search bar the ingredients I have on hand with the word “recipe” added. I have found the best recipes that way, which I have made over and over again since that first desperate search.  One of these favorite meals is Chicken Marsala. It is easy to make and allows a lot of flexibility for substitutions.

Author: Savory Sweet Life

Recipe type: Chicken

Prep time:  15 mins
Cook time:  30 mins
Total time:  45 mins
Serves: 4
An easy but elegant chicken dish!
  • 2 skinless, boneless, chicken breasts
  • salt and freshly ground black pepper
  • ½ cup all purpose flour or corn starch for gluten-free
  • up to ½ cup olive or vegetable oil
  • 8 ounces container of mushroom, sliced and cleaned
  • 2 tablespoons butter
  • ½ cup sweet Marsala wine
  • ¼ cup chicken stock
  • ¼ cup sherry or dry white wine
  • Optional: 2 tablespoons heavy cream
  • Garnish with chopped parsley or oregano
  1. Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.
  2. Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. carefully soak up any remaining oil with paper towels and discard.
  3. Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!

Geli’s Notes:

You’ll need chicken breasts, onion, mushrooms, flour, salt&pepper, oil for the pan, chicken stock, and marsala wine or sherry if desired. You can make it without the wine and increase the amount of chicken stock, but the taste will be different.
First you cook the chicken in a large skillet. You can do it either as cutlets as it is outlined in the recipe, or you can chunk the chicken into 1″ chunks just as well. The important part is that you’re browning it in a skillet, because the browned bits will be part of the delicious gravy.
After the chicken is done, take it out of the skillet and set it to the side. Add chopped onion and sliced mushrooms to the same skillet and deglaze the pan with some water to loosen the browned bits. I also like to add sugar snap peas to add some green to the recipe. Cook the vegetables until they are to the desired doneness, then add the remaining chicken stock and wines. Optionally, if you’d like your gravy a little more creamy, you can add milk or cream to the gravy as well. Season with salt and pepper to taste, and cook it down to the right thickness.
Serve over noodles, rice, or potatoes.
geliGeli Heidelberger has enjoyed cooking since she was a young teen, and now teaches her passion as a Pampered Chef consultant. She lives in Wilsonville with her husband and their two middle school boys. She works part time from home, as a substitute aide at the school, and enjoys cooking, reading, and spending time outdoors. She has attended Grace Chapel since 2008.
{And she runs like nobody’s business!!!}

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