I love Chicken Marsala. It’s one of my favorite Italian dishes. Something about that sweet wine flavor, the creamy sauce, and the mushrooms (how I LOVE mushrooms!), that just makes my mouth and tummy happy.
Of course classically, it’s made with chicken cutlets, but I like to make mine with with the chicken pre-cut into perfect bite size pieces. I think it allows for a little more uniform cook, and the chicken to brown more. Plus, it makes this dish more kid-friendly since you don’t have to worry about them cutting up their meat, so you can make for the whole family to enjoy.
This recipe is one I came up with on the fly – I make no bones about this being an authentic Chicken Marsala. I’ve had plenty of Chicken Marsala over the years, and one night decided to just take a stab at it. After several try’s and a bit of tinkering, I think I’ve got the flavors down. I know some folks use cream in their Marsala, but mine doesn’t have any. Instead I use butter and flour to help thicken the sauce at the end. If you really miss it, omit the butter and flour at the end, and instead add cream to thicken the sauce.
While this recipe calls for penne, you can use any pasta you like, and we’ve even been known to serve it over rice when there’s been no pasta in the house. However you choose to make it, be sure to drizzle plenty of sauce over top. That’s the good stuff!
- 2 lg. chicken breasts, cut into bit size pieces
- 3 tbs. olive oil
- 3 tbs. flour, plus 2 pinches
- salt & pepper, to taste
- 5 Tbs. butter
- 8 oz. (one package) white mushrooms, quartered
- 1 tsp. salt
- 1 C. chicken broth
- 1/2 C. Marsala wine
- 1 tsp. dried thyme
- 1 lb. penne, cooked
- In a large skillet, on Medium-High, heat the olive oil.
- Rinse and thoroughly dry the chicken breasts. Cut into bite size pieces, approximately 3/4 – 1″ cubes.
- Place the chicken in a large ziploc bag and add a pinch of salt and pepper to season the meat. Now add the 3 Tbs. flour. Close the bag and shake to coat the chicken evenly with the flour.
- Put the floured chicken in the hot pan and cook until the chicken is browned all around. Don’t worry if it’s not cooked all the way through. It will finish cooking in the sauce.
- Remove the chicken from the pan to a plate and cover with foil to keep warm.
- Bring the skillet down to Medium heat, and add 4 Tbs. butter. As the butter melts, use a wooden spatula to scrape all the brown bits off the bottom of the pan.
- Once the butter has melted and stopped foaming, add the quartered mushrooms to the pan. Sprinkle with 1 tsp. salt, and allow the mushrooms to brown, stirring occasionally to ensure they all cook evenly.
- Add the chicken broth and Marsala to the mushrooms. Add the chicken back to the pan. Bring the pan up to a boil, then immediately down to a Medium-Low simmer. Add the 1 tsp. thyme.
- Let simmer for about 5 minutes, uncovered, until the chicken seems firm, and the liquids have cooked down a bit.
- Add the last Tbs. of butter to the pan along with two pinches of flour. Mix thoroughly and allow to simmer for another few minutes until the sauce has thickened.
- Taste the sauce and make sure it’s salted to your liking.
- Add enough penne to the pan to mix evenly with the chicken and mushrooms. The full pound of pasta is usually a little too much , you’ll likely have some left over. Mix thoroughly until all the pasta is coated with the sauce, and serve.
Note: You can also serve the Marsala on top of the pasta or rice, making sure to ladle plenty of sauce over top. I like to add the pasta to the pan so it’s all even coated in the sauce, and you don’t get any un-sauced clumps of pasta.