Last month my sister went to Italy and Greece and brought back a couple bottles of wine for me and Brian. I requested marsala and chianti — because marsala makes excellent dishes, and chianti’s an Italian classic. I was also inspired by Bitchin’ Kitchen’s creamy chicken marsala penne. It was perfect: bite-sized chunks of chicken served over pasta. I got to work searching for recipes to build my own, but I mostly adapted this recipe from Bitchin’ Kitchen and Emeril Lagasse.
Chicken Marsala
3 chicken breasts (or roughly 1.5-2lbs)
8-12oz sliced mushrooms (more or less, depending on your tastes — get creative with the varieties, too!)
Half of a diced vidalia onion (or just use what’s on sale and in season)
3/4 cup good Marsala wine
1/2 cup chicken broth
3 cloves of minced garlic
1/2 cup of AP flour
5 tbsps unsalted butter, divided
2 tbsps extra virgin olive oil
Salt and pepper to taste
Season flour with salt and pepper in a shallow bowl. Chop chicken into bite-sized chunks. Dredge chicken in flour. Heat oil and one tbsp of butter in a pan. Cook the chicken through, then place on a plate in the oven to keep it warm. Add 3 tbsps butter into the pan, and saute the onions and mushrooms. Once golden, add marsala and bring to a boil. When reduced by half, add broth and remaining tbsp of butter. Lower heat and return chicken to the pan. Cook until sauce is thickened. Serve over penne pasta (or whatever pasta you’d like). Serves 4-6. I also added some green beans for some additional veggies.
