A few months ago, at an Italian restaurant in the City, my dad ordered Chicken Marsala for the first time. He loved it so much that I decided I would make it for him at home when Father’s Day came around. I finally got my chance last week, and the recipe I had found turned out really well! One thing I loved about this recipe is that it’s made completely in one large pan. Very simple to make, and still very flavorful. The chicken stays moist and gets covered in a rich-tasting (but light!) sauce and earthy portabella mushrooms. I served the chicken over fresh fettuccine pasta with green beans and salad on the side.
1/4 cup flour
1/4 teaspoon paprika
1/2 teaspoon sea salt, divided
1/2 teaspoon pepper, divided
4 boneless, skinless chicken breasts, pounded to 1/2” thickness
2 tablespoons olive oil
1 large shallot, finely chopped
1 pound sliced portabella mushrooms
1/2 cup Marsala wine
1 cup chicken broth
1 tablespoon unsalted butter
Fresh Italian parsley, for garnish (optional)
Shake the flour, paprika, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a gallon-sized Ziploc. Heat 1 tablespoon of olive oil in a large pan over medium-high heat. While the oil gets hot, place the chicken breasts in the bag two at a time, and coat them completely. Once they’ve been coated, set them on a plate. You should have a couple tablespoons of flour leftover; keep it to thicken the sauce later.
Brown the chicken breasts on both sides. It should take about 2 minutes for each side. This will not cook the chicken completely. Set the chicken breasts on a plate while you get the sauce started.
Add the remaining oil to the pan and saute the shallot until softened, but not browned. Stir in the mushrooms. Within about 5 minutes they will cook down and release their juice. Once that happens, stir in leftover flour and cook for about 1 minute. Turn the heat up to high, pour the Marsala over the mushrooms, and bring to a boil to reduce the wine by half. The wine will reduce very quickly once it starts boiling. As soon as that happens, stir in the chicken broth and the rest of the salt and pepper. Boil for a few minutes until the sauce begins to thicken.
Place the chicken breasts back in the pan and reduce heat to medium. Cook for about 10 minutes until the chicken is done. (I’m always a bit worried about cooking chicken like this, and I didn’t want to ruin the appearance by cutting into it, so I cooked it for 11 minutes and rolled with it- it turned out perfectly.) Remove the chicken from the pan to a large plate in the oven. Keep the chicken warm and allow the sauce to thicken again slightly for a couple of minutes. Finish the sauce with the butter.
Spoon the sauce and mushrooms over each chicken breast and sprinkle with parsley to serve.