Chicken Marsala

Marsala Chicken with Mushrooms and Onions

Are you looking for something savory and aromatic to make tonight? This super easy Chicken Marsala dish is one of my favorites. Let's face it...any time there is butter and onions and wine combined you will have a winning dish. Although its a two-step process the results are so worth it! Your friends and family will be running into the kitchen asking "How soon 'til dinner's ready?"

We used some string cheese in lieu of shredded

I like to serve this with rice...plain is fine...and I chose brown since its the healthiest. I also like how the brown rice pairs well with the sauce. Just so you know I usually double the amount of sauce and leave some in the pan because everyone wants extra! Gotta be prepared.

Before the oven in a 13 x 9 glass dish

My kids were very worried that there was wine in the sauce. I buy the cheapest Marsala wine from the vinegar section of the grocery store because our household is budget minded. It is so salty I don't think it's even drinkable on any level. However I will educate everyone that as the sauce reduces (cooks down) in the pan....all of the alcohol is neutralized, or burned off, and there is no amount of alcohol left. With this sauce, all that is left is an amazing flavor that only wine can bring. The problem with the cheaper Marsala is the copious amount of salt that is in it. That being said you will NOT need to add extra salt, because coupled with the chicken broth & Parmesan, we are talking plenty. I will leave the salt and pepper amounts from my recipe in here for those of you who prefer to use a higher quality wine or sherry to cook with, because in that case you may want the salt. 

What you'll need:
6-8 large chicken breasts-filleted & pounded flat
2 dozen mushrooms-sliced
6 green onions-chopped
3 cups rice 
6 cups water
1 stick butter
1 cup flour for dredging
1 3/4 cup Marsala wine
1 1/3 cup chicken broth
1 cup shredded mozzarella
1/4 cup Parmesan
non-stick cooking spray/grease for glass pan
(SERVES 6-8)

Directions: Start your salted water boiling for your rice and follow cooking time directions.
Saute your mushrooms ahead of time in 2 tablespoons butter and a dash of salt and set aside for later. 
Coat your chicken breasts in the flour and cook them in a generously buttered pan over medium heat until done. Usually about 4 minutes a side depending on the thickness. Do this in batches if you are making a lot and set aside. When the chicken is finished place it in a greased dish.
For sauce:use the same dirty pan you cooked your chicken in to add flavor. Pour in chicken broth and Marsala with a 1/4 tsp fresh ground pepper. Stir around in the pan to break up any pan dripping and bring to a boil. Let simmer for 10-15 minutes on low or until the wine has cooked off. Pour mushrooms over the chicken and then the sauce. Top with the green onions and cheese. Bake for 15-20 minutes at 450 degrees or until the cheese is melted.  ENJOY!!!