Chicken Marsala

Chicken Marsala

Chicken Marsala is one of our favorite dishes to make. We love the mushrooms and the Marsala wine flavor. Our version has a fuller flavor than most of the ones we have at our favorite Italian restaurants. Using our Rick’s Casablanca Seasoning Blend adds a wonderful, savory to the chicken and the sauce. You don’t need any other seasoning. We use more mushrooms than many versions as they add that umami flavor a good Chicken Marsala recipe should have, as well as a richer sauce.

This recipe calls for 1 Tablespoon of Casablanca Seasoning for 2 chicken breasts. Because we love the flavor of the seasoning, we will add extra both in the flour as well as sprinkled on the chicken as it’s cooking in the pan. Go by taste, since it does have a bit of spiciness, but not so much you won’t want to add more.

We usually double the recipe since we love the way it turns out and look forward to having it for lunch or dinner the next day or two.  Yes, we like it that much.

Yield: 4 servings

Ingredients:

½ Cup All-purpose Flour
1 Tablespoon Rick’s Casablanca Seasoning
2 Boneless, Skinless Chicken Breasts, about 8 ounces each, Cut in Halves and Pounded Thin
1 Tablespoon Olive Oil
4 Tablespoons Butter
3-4 Cups Sliced Button Mushrooms
¾ Cup Sweet Marsala Wine
1 Cup Chicken Stock
Sea Salt
Freshly Ground Black Pepper
Chopped Fresh Chives, or Dried Chives for Garnish

Directions:

Combine the flour and Rick’s Casablanca Seasoning Blend In a shallow bowl or plate. Mix thoroughly. Dredge the chicken breast halves in the seasoned flour. Shake off any excess flour.  I make sure both sides are coated well since this adds the flavor and gives the chicken the nice color when browned as well helps to thicken the sauce later.

Heat the oil in a large, deep-sided pan over medium-high heat until very hot but not smoking. Add 1 tablespoon of the butter.  When it melts in a few seconds, carefully place the chicken breasts in the pan and cook until a nice golden brown on both sides, about 3-4 minutes per side.  Watch closely so they don’t burn.  Move them to a plate and cover to keep warm.

Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid. Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly. Lower the heat to medium.

Return the chicken breasts to the pan and continue to cook until they are cooked thoroughly and the sauce has thickened, about 5 to 6 minutes. Add the remaining 2 tablespoons of butter, mixing in. Add salt and pepper to taste. Garnish with chopped chives and serve immediately.

We like to serve our Chicken Marsala with a swirl of cooked, buttered, thin linguine pasta. We’ll even plate it on top of the pasta so the flavors mingle. Enjoy!