Simple Chicken Marsala
Since Chicken Marsala is easily my favorite meal, I’ve always wanted to be able to replicate it at home. Of course, only half of my family appreciates mushrooms – and finding a recipe that didn’t include hard to find ingredients, difficult procedures or considerable amounts of cream or butter was a bit challenging. Thanks to this non-dairy Skillet Chicken Marsala recipe, we were able to start out with ingredients that made sense and adapt as necessary.
I cut the mushrooms into larger chunks so that those who want to avoid them can easily pick around them – and because the sauce doesn’t taste like mushrooms, our entire family now enjoys this meal! We enjoy the chicken and sauce served over pasta, accompanied by salad and some freshly baked Better than Olive Garden Breadsticks!
Simple Chicken Marsala
Ingredients
- 2-4 large boneless skinless chicken breasts (about 1 pound)
- 1/4 cup flour
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons olive or canola oil
- 2 garlic cloves, minced
- 1 tablespoon parsley, dried (or 3 T fresh parsley)
- 1 cup fresh mushrooms, sliced
- 1 cup Pompeian marsala cooking wine (or 1/2 cup Holland House marsala)
- 1 cup chicken broth
Directions
- Thin each chicken breast to 1/2″ thickness by gently pounding or slicing horizontally (similar to a butterfly or fillet cut).
- Wash and prepare mushrooms and garlic so they’re ready when you need them.
- In a pie plate, combine flour, salt and pepper. Dredge each piece of chicken in the flour mixture to coat completely.
- Heat oil in a skillet over medium-high heat. (Hint: if you plan on serving pasta with your meal, now is a good time to start the water boiling).
- Add chicken to the skillet and cook for 5 minutes on each side, until browned.
- Add garlic to the pan and saute for 30-60 seconds, then add marsala wine and mushrooms.
- Add 1 cup chicken broth and allow to simmer gently on medium heat. Add parsley and season to taste, if desired (we like to add a little garlic salt, salt, pepper and dill).
- Continue to simmer until chicken is cooked through and sauce has reduced. You may want to add a little flour mixed with water to thicken – or add another 1/2 cup of broth if you like to serve additional sauce over pasta!
Freezer Considerations
While this isn’t necessarily a meal that freezes well, we’ve found it simplest to freeze thinned/pounded chicken in meal portions. To prepare, thaw frozen chicken overnight, then coat with flour and continue with the recipe steps above.
Simmer to reduce the sauce.
Brown the chicken on each side.
We love chicken marsala — I tried making it in the crockpot once, but wasn’t as thrilled with the results. However, your recipe looks like it improves a lot on ours 🙂 So, I’ll have to give it a go again.
Glad you enjoyed the breadsticks too.
We LOVE those breadsticks – I’m so glad you shared the recipe! 🙂 My kids insist that they’re better than Olive Garden and they turn out delicious every time. I stopped trying to roll them nicely, though. I slice the dough into strips and flatten. When they rise, they look just right. We’ve even made some bigger ones and sliced them for mini-sub buns the next day – amazing!
Hi, I’m really excited to try this Chicken Marsala recipe, so thanks for sharing it! There seems to be some sort of problem with printing it, though. When I click on the print friendly button, some sort of product list comes up instead of the recipe. Is anyone else having this problem, or is just my computer-challenged self? 🙂
How would you describe the above recipe against the Macaroni Grill version (which is, so far, my hands down favorite for Chicken Marsala)? Thanks!