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Chicken Marsala | Kiss the Cook.

Be the cook everyone wants to kiss, so go ahead and make this Chicken Marsala dish! Beautifully breaded chicken meets it's match: mushrooms and Marsala wine in this deliciously classic dish! Sauté some spinach to serve alongside, and what do you know, you've got yourself a million dollar dish, baby. It's fresh, it's flavorful, and it's sure to hit all the right tastebuds. I know what you're making your next dinner party-- The Whole ELchilada's Chicken Marsala! xx

I present to you the ingredients you will need sitting all pretty! Now go ahead and start prepping!

Right now your chicken breasts are nice, plump, and thick. Although you can buy chicken breasts already pounded thin, for this recipe, I prefer to butterfly the breasts and then pound them out myself. Butterflying is slicing the breast horizontally and opening it up like a book, which allows you to attain even thickness for quick and even cooking. You'll need a sharp knife, a cutting board, and a chicken breast.

Steps to butterfly!

1) Slice the meat in half horizontally, cutting almost to the other side (don't cut all the way through).

2) Open it up to resemble a butterfly.

3) Place chicken inside a ziplock bag or under plastic wrap and using the smooth side of a mallet pound the meat until 1/8 to 1/4 inch thick.

In a shallow dish, combine flour, 2 teaspoons salt, and 1 teaspoon pepper; set aside. Heat a large skillet over medium-high heat until hot. Dredge chicken in seasoned flour; set aside.

In the large skillet, add 2 tablespoons olive oil and heat. Add chicken and cook until lightly golden brown, about 3 minutes. Flip over and cook the other side for 3 minutes more. Continue cooking until all chicken breasts are cooked. (Add an additional tablespoon of olive oil, as needed). Remove chicken to a plate; keep covered and warm.

In the same skillet, (wipe clean if needed), add 2 tablespoons olive oil. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 to 7 minutes. Remove skillet from heat and add in Marsala wine. Return skillet to heat and simmer until wine reduces by half, about 3 minutes. Add shallot, garlic, chicken broth, lemon juice, butter, and parsley; stir all together. Cook until reduced and slightly thickened, about 12 minutes.

Meanwhile, in another skillet, heat remaining 1 tablespoon olive oil. Add spinach and a pinch of salt and pepper. Cover with a lid and cook for about 2 minutes, until spinach is wilted. Remove the lid and continue cooking until all the spinach is wilted, about 2 minutes more. Remove spinach from pan and set aside.

Once the Marsala sauce is thickened, season with salt and pepper, to taste.

Arrange sautéed spinach on the bottom of the serving dish or serve alongside. Place reserved cooked chicken breasts on top and spoon the sauce over the chicken. Sprinkle with parsley and serve.

Chicken Marsala with Sauteed Spinach

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

Yields: 4 servings

Ingredients:

¾ cup all-purpose flour

2 teaspoons salt, plus more to taste

1 teaspoon freshly ground pepper, plus more to taste

3 (about 1.5 pounds) boneless, skinless chicken breast halves, butterflied and pounded 1/4 inch thick

4 tablespoons olive oil, divided , plus 1 tablespoon

10 ounces cremini or white button mushrooms, sliced

1 cup Marsala Wine

½ shallot, finely chopped

1 clove garlic, minced

3/4 cup chicken broth

2 tablespoons lemon juice, plus for to sprinkle on top

2 tablespoons butter

2 tablespoons parsley, finely chopped, plus more for serving

1 pound (about 10 cups) spinach, roughly chopped

Salt and Pepper, to taste

Directions:

In a shallow dish, combine flour, 2 teaspoons salt, and 1 teaspoon pepper; set aside. Heat a large skillet over medium-high heat until hot. Dredge chicken in seasoned flour; set aside. In the large skillet, add 2 tablespoons olive oil and heat. Add chicken and cook until lightly golden brown, about 3 minutes. Flip over and cook the other side for 3 minutes more. Continue cooking until all chicken breasts are cooked. (Add an additional tablespoon of olive oil, as needed, if pan gets too hot). Remove chicken to a plate; keep covered and warm.

In the same skillet, (wipe clean if needed), add 2 tablespoons olive oil. Add mushrooms and cook, stirring occasionally, until golden brown, about 5 to 7 minutes. Remove skillet from heat and add in Marsala wine. Return skillet to heat and simmer until wine reduces by half, about 3 minutes. Add shallot, garlic, chicken broth, lemon juice, butter, and parsley; stir all together. Cook until reduced and slightly thickened, about 12 minutes.

Meanwhile, in another skillet, heat remaining 1 tablespoon olive oil. Add spinach and a pinch of salt and pepper. Cover with a lid and cook for about 2 minutes, until spinach is wilted. Remove the lid and continue cooking until all the spinach is wilted, about 2 minutes more. Remove spinach from pan and set aside.

Once the Marsala sauce is thickened, season with salt and pepper, to taste.

To plate: Arrange sautéed spinach on the bottom of the serving dish or serve alongside. Place reserved cooked chicken breasts on top and spoon the sauce over the chicken. Sprinkle with parsley and serve.

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© 2015 The Whole ELchilada

Private Chef Services - New York City

thewholeelchilada@gmail.com