This is my take on a comforting classic! If you've never tired Chicken Marsala, give it a try for a bit of comfort on a chilly evening this fall.
What is Chicken Marsala you ask? A super easy stove top chicken dish traditionally done with Marsala wine. Marsala wine is a brandy fortified wine which originates from Italy. And guess what? I didn't actually use it in this dish!!! So, that kind of makes it non Marsala probably. But I substituted sherry which is close enough and gives the same flavour.
Traditionally, this dish uses mushrooms but I didn't have any. Also, I'm all about making things your my...ha! I probably would have tossed them in if I had them on hand because I do love mushrooms. Which makes me the only fan in my house. I notice whenever I add mushrooms to dishes, they just get pushed around the plate and later into the bin. Ummm, I guess I'm alone in loving mushrooms.
The flavour of this dish is subtle and creamy. The mix of the sherry (or Marsala), with a few herbs, plus some cream give this dish a great taste. It's so simple, using easy ingredients and the result is a great dinner on your table in no time at all.
Notes about the chicken:
As stated above, you do not need to use Marsala wine. Brandy or sherry will do just fine. The overall flavour will vary depending on which type you use, but not by much. So you don't need to put too much emphasis on getting your hands on Marsala wine.
Always have your chicken out of the fridge about half of an hour before cooking. This will ensure it's not tough when cooked.
This dish is uncomplicated and quick. It's done in one pan and cooked in under half and hour. I call that a quick dinner. It's easy enough for mid week dinners and nice enough to serve guests.
You can make it in advance and then reheat it on the stove top. If you do this, you will need to add a bit more stock to get it back to the creamy texture it had when made fresh. Just keep this in mind if reheating.
I served it with rice, but it goes nice with pasta or any kind of vegetable. I think the next time I make it, I'll serve it with baby roasted potatoes.
Really, there isn't a whole lot to say about this super easy family friendly dish. Happy cooking friends!
Serves 4 / Prep time: 10 minutes / Cook time: 30 minutes
2 Chicken breasts, cut in half through the middle
3 Tablespoons butter, divided
2 Garlic cloves, crushed
1/2 Cup/60 grams flour
1 Teaspoon salt
1/2 Teaspoon black pepper
1 Teaspoon oregano
3/4 Cup/180 ml chicken stock
1/4 Cup/60 ml sherry
1/3 Cup/80 ml cooking cream
1 Tablespoon corn flour
2 Tablespoons water
On a large plate combine the flour, salt, pepper and oregano. Stir to combine. Dredge the chicken in the flour mixture coating completely.
In a large skillet set over medium heat, add two tablespoons of the butter until it melts. Add the chicken and cook each side until well browned. About 5-6 minutes per side. Remove from pan and set aside.
In the reserved pan, add remaining butter and garlic and let sizzle for a minute. Add the onion and stir well. Cook until the onion is soft, about 8 minutes. Add the sherry and chicken stock and bring to a simmer. Stirring frequently. Reduce heat when it simmers and add the cooking cream. Stir well and add the chicken back to the pan. Coat all the chicken with the sauce, reduce heat to low, cover and leave to cook for about 10 more minutes.
In a small glass whisk together the corn flour and water. Add this to the sauce to thicken it and stir as it thickens. Remove from heat. Garnish with parsley and extra black pepper if desired.
Recommended serving over rice.
Click the downloadable link below to print recipe!
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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