Recipe File: Chicken & Mushroom Marsala
Good marsala wine is obviously a key ingredient in Chicken Marsala, but what else is needed to make a successful version of this sweet and savory Sicilian classic? Not much else except some patience and attentiveness. Mushrooms are a necessity, but I left out the onions, shallots, chicken stock, tomatoes, flour, capers, lemon, and whatever else all the internet recipes tell you to put into the dish. I wanted to create an easy, no mess version of Chicken Marsala that captured the fundamental essence of the dish and here it is.
Chicken Marsala (serves six)
| 3 chicken breast halves | brine | season | cook medium-high | remove | coat with sauce | |||
| salt | ||||||||
| pepper | ||||||||
| 4 oz. (120 g) button mushrooms | slice | cook 1 min. | reduce | reduce | ||||
| 1 cup sweet marsala wine | ||||||||
| 4 Tbs. heavy cream | ||||||||
13 Comments:
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marvelous!
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Michael,
You might want to correct the spelling on this sentence:
"Turn off the heat and move the breasts to a serving tray, sovering with mushrooms and sauce."
I think it should be 'covering' but if it isn't, would you explain what 'sovering' is?
Thanks, love the site. If my reason-for-living liked mushrooms, I'd make this for dinner tomorrow...
re: spelling error
Thanks, I think I fixed all the typos.
Fantastic way of setting out recipe as a grid. And anyone who serves up a simple Chicken Marsala recipe has to be on the right track!!
College students give cookingforengineers chicken marsala many thumbs up.
Hey Michael,
This is Alex. While we are on the subject of typos, "If your not familiar with the touch technique,..." in paragraph 7 should read, "If you're not familiar with the touch technique,..."
Anyway, I thought I would share my chicken Marsala recipe. I consider this to be one of my specialties, and coming from Italian immigrant-rich NY, I've had a lot of good and bad chicken Marsala.
I will definitely try out your method as it seems less labor intensive than mine. Since I do not have the benefit of the format you use, I'll just list it out in a typical chronological order that I would do things in:
1) hammer the chicken until it is flat (I do not slice to make it thin, but beat on the thing until it is less than a 1/4" thick, or about 1/3 of its original thickness)
2) coat the chicken in a mixture of flour, salt, and pepper.
3) fry the chicken pieces in a mixture of butter and oil until the chicken is HALF cooked. remove chicken.
4)saute the mushrooms until half done in the oil/butter mixture.
5) add the chicken back in (both chicken and mushrooms should be half done). Add in Marsala wine until it covers most of the chicken. cover the pan, and allow the chicken to simmer in there until it is JUST done.
6) serve.
The one problem with my recipe (besides being labor intensive) is that the chicken's flavor is highly dependent on the quality of the Marsala wine, since that is the only thing it is simmering in. I usually taste the Marsala wine beforehand to judge how I believe the chicken will turn out. I then add potentially heavy cream, spices, or sometimes even beer (I know, sounds sacreligious, but sometimes the Marsala wine is that bad).
Disclaimer: I do not list ingredient quantities not because I am cruel or detail deficient, but rather because I just want to give an idea of the process I use, as it differs substantially from Michael's approach.
Thanks Alex,
I type up these articles as quickly as I can and unfortunately don't have an editor. I fixed the typo.
Your recipe is quite similar to many others that I've tried in the past. Thanks for sharing - maybe someone will try both methods and see which one works best for them.
If you do try my recipe, let us know how it worked out for you.
I have to say a mother of two, and soccer mom to boot,I am always looking for dinner that is different, healthy, taste good and not going to take 4 hours to make like all my other italian dishes, those don't normally go hand in hand, this one did. Thank you it was a big hit! Meg Ralphiano
I'm going to try this dish soon. i was wondering about side-dishes though. what shall i serve with it? In the photo i see what looks like fettuccini noodles in teh background. is that good on the side? anything on them or just plain? thanks.
HELP-I NEED TO MAKE CHICKEN MARSALA FOR ABOUT 100 PEOPLE-I NEED TO MAKE THE CHICKEN THE NIGHT BEFORE THAN I FIGURED I WOULD JUST COOK THE MARSALA AND MUSHROOMS THE NEXT DAY AND PUT IN THE OVEN FOR A BIT. CAN I COOK THE CHICKEN JUST PART WAY THE NIGHT BEFORE AND THAN FINISH COOKING IT IN THE OVEN THE NEXT DAY-I DON'T WANT TO OVER COOK THE CHICKEN... PLEASE PLEASE I NEED HELP.
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