28 September 2012

Last Night's Dinner: Chicken Marsala

 This is kind of a big deal.

I have never made Marsala Chicken before, and it's one of my man's favorite dishes.  Luckily, it turned out really well, (he was more impressed than I was- that's all that matters to me).  Definite room for improvement, but overall, pretty awesome.   

Side note:  Didn't get to watch my Raven's play last night because for some insane reason, we don't get the NFL Network.  I was only a little bit furious.  Calling Verizon ASAP.

Okay, back to food.
 Found this great recipe on Pinterest (duh... where else do people get recipes these days?).  Tweaked it here and there, but stayed true to it for the most part.

Chicken Marsala with Brown Butter Pasta

Prep time: 25 minutes
Cook time: 35 – 45 minutes
Total time: 1 hour +
Yield: 8 servings


4 thin sliced chicken breasts – cut into cutlets
1 lb mushrooms sliced
2 bunches green onions chopped
3 cloves of garlic chopped
Dash of Balsamic Vinegar 
1 cup flour
1/4 tsp oregano
1/4 tsp 
3/4 tsp salt
dash pepper
2.5 sticks butter, divided
4 Tbsp vegetable oil divided
1 cup dry Marsala wine
2 cups chicken broth
pinch of salt – to taste
1/2 cup parm
1 lb pasta – spaghetti

  ...Time to git er dun...
  •  Slice chicken into cutlets.   
  • In a medium bowl, combine flour, marjoram, salt, and pepper . 
  • Lightly coat  chicken breasts in flour.  
  • Slice your veggies- mushrooms, garlic and scallions

  • Melt 1/2 stick of butter and 2 Tbsp vegetable oil in a large skillet. Heat over medium-high until butter is melted. Add mushrooms, garlic and scallions.  Season with salt and pepper and a dash of Balsamic Vinegar.  Sauté over medium-high heat until water is cooked out of mushrooms and they are starting to brown. Remove from pan and set aside.  
  • Add another 1/2 stick of butter and 1 tbsp oil to the pan. Also start your pot of boiling water for the pasta at this point.
  • Place chicken pieces in a single layer in frying pan over medium heat. Allow to brown on both sides. Remove and repeat with remaining breast cutlets. Remove all when done, leaving behind the butter and brown bits in the pan. 
  • Add Marsala to pan and let simmer for approximately 1 minute. Add chicken broth. Stir to combine and add in mushroom/onion mixture and chicken breasts. Stir and then let simmer over medium-low heat. Cook until sauce is thickened, approximately 20 minutes.
  • While your sauce is simmering and thickening is the time to start your brown butter. In a small pot melt 1/2 stick of butter over medium heat. Don’t touch it, but watch it carefully. It will start to bubble, foam, and under that foam it will start to brown. Brown  well, removing from heat just before you think it’ll burn. If you under-brown it you end up with greasy pasta. If you brown it well you end up with little bites of heaven.
  • When pasta is done, drain well and toss with browned butter and grated parm.

And there you have it!  Serve it with some crunchy, garlicy bread and a clean salad.


Thank the good lord it's Friday!   It's been a long week (aren't they all).
I'm going out to celebrate one of my besties b-day tomorrow night!  Should be a good time!   Hope everyone has great weekend!




1 comment:

  1. looks good! after seeing your instagram i was going to see if you blogged about it-glad you did!


Thank you for taking the time to read this little blog. Comments make me feel appreciated. And who doesn't like that? ;)

Kindly- Meghan

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