Make Restaurant-Style Chicken Marsala at Home
If you were to order Chicken Marsala at a restaurant, you’d pay anywhere between $15 – $20. That’s for just one plate! Here’s how you can spend the same amount of money and feed four people the same entreé.
Until Wednesday night, I had not ever tried Chicken Marsala, but while looking for dinner ideas, I stumbled across this recipe and decided to give it a try. I’m glad I did! While it may not be the easiest recipe in the world to throw together, it’s by no means the most difficult, and the flavor is well worth the effort.
Here’s what you need:
- 4 boneless, skinless chicken breast
- 1/4 all-purpose flour
- 1 teaspoon lemon pepper seasoning
- 1/2 teaspoon salt
- 2 Tablespoons olive oil, divided
- 1 – 8 ounce package of fresh mushrooms, sliced
- 1 garlic clove, minced (or 1/8 teaspoon garlic powder)
- 1 cup dry Marsala wine*
*Chef’s say you shouldn’t cook with wine you wouldn’t drink. Since I know absolutely nothing about wine, and didn’t want to risk buying a $15 – $20 bottle for just one cup, I opted for the $1.99 bottle of Marsala Cooking Wine in the same aisle with the vinegar’s, salad dressing’s, etc.
Here’s what to do:
- Mix the flour, salt, and lemon pepper in a large resealable bag.
- Pound the chicken breast out until they’re roughly a quarter inch thick.
- Drop the chicken into bag, one at a time, and shake to coat. Shake off any excess as you remove each piece. You’re looking for more of an even dusting, not a thick coating like you would if you were making fried chicken.
- Heat one Tablespoon of olive oil over medium heat in a large skillet.
- Once the oil reaches temperature, place the chicken in the skillet and cook for four to five minutes on each side, or until no longer pink, and the juices run clear.
- Once cooked, remove the chicken from the skillet and set aside. Keep it warm in some fashion (I wrapped them all in aluminum foil).
- Crank the heat on the skillet to medium-high and add the remaining Tablespoon of olive oil.
- Drop in the mushrooms and cook until tender, stirring occasionally (four to five minutes or so)
- Add the garlic and cook for one more minute.
- Pour in the wine and bring to a boil.
- Cook for five to six minutes or until the amount of liquid is cut in half. Be sure to scrape the bottom of the skillet while you stir to loosen those tasty little brown bits left behind by the chicken.
- Put the chicken back in the pan with every thing and turn to coat on both sides. If your chicken has cooled a bit more than you’d like, let it sit in there for a minute or two to warm it back up.