Chicken Marsala
Easy Chicken Marsala is a lot easier than it sounds. Quick and easy enough for a weeknight and indulgent enough for guests. Gammy needs to stay gluten free so our version leaves out dredging the chicken filets in flour. And that eliminates a step and makes it gluten free and paleo friendly. Tonite we had it with some sautéed spinach and I added linguine Aglio e olio to mine.
Here is what you will need for your Chicken Marsala
- Olive oil
- 2 tablespoons butter
- 2 large boneless skinless chicken breasts or 4 small
- salt and pepper
- garlic powder
- 12-14 baby portabella mushrooms halved then sliced
- 1 medium onion cut into strips
- 2 tablespoons fresh rosemary leaves or 1 tablespoon dried
- 1 cup red wine it doesn’t have to be Marsala – I use chianti and I drink some while I’m cooking – Like Groucho Marx said “I always cook with wine. Sometimes I even put some in the food.”
- 2 tablespoons corn starch or flour – for thickening the sauce
And here is how to cook up your Chicken Marsala
If you are using fresh whole boneless skinless chicken breasts just slice them in half like you going to butterfly them but cut them all the way through. Put them a large ziplock bag and pound them with a rolling pin or a sauce pan or a frying pan or not at all. The pounding tenderizes them.
Onions, rosemary and sliced baby portabella mushrooms.
Put a large skillet on at medium high and add enough olive oil to coat the bottom and add half of the the butter. Salt, pepper and garlic powder both sides of the chicken filets. When the butter stops foaming lay the filets out in the skillet. Cook them about 4-6 minutes a side. Depending on the thickness. When the juices run clear and or they are firm to a poke or they read 165°F on a meat thermometer remove them to a plate that will catch the drippings.
With a wooden spoon scrap the bits off the bottom of the skillet. Add a little more olive oil if necessary and put the veggies in. Lightly salt and pepper.
Toss a few times as they cook and when the onions are translucent they are ready for the wine.
Add the other tablespoon of butter and the wine. Stir it all together and adjust the heat to a fast simmer. Simmer until the wine reduces by about a third. If you want it to be a little thicker (I always do) whisk a little corn starch and water together in a small bowl and whisk it into the wine. Just a little bit at a time until it’s as thick as you want it. Put the filets and the drippings back into the skillet and turn them over a couple of times as they heat back up.
Serve up and enjoy your Easy Chicken Marsala! Buono Appetito!
How about another quick and easy Italian Chicken breasts recipe.
One more – Italian Lemon Chicken!
And a Honey Lemon Butter Chicken Dinner
And just one more Easy Sheetpan Chicken Dinner
Easy Chicken Marsala - Twenty Five Minutes - Gluten Free - Paleo
Ingredients
- olive oil
- 2 tablespoons butter
- 2 breasts boneless skinless chicken breasts sliced in half or 4 smaller ones pre trimmed and sliced
- salt and pepper
- garlic powder
- 12-14 fresh baby portabella mushrooms halved then sliced
- 1 medium onion cut into strips
- 2 tablespoons fresh rosemary leaves or 1 tablespoon dried
- 1 cups red wine it doesn't have to be marsala - I use chianti and I drink some while i'm cooking
- 2 tablespoons corn starch or flour optional - for thickening the sauce
Instructions
- Salt, pepper and garlic powder both sides of the chicken filets. Put a large skillet on at medium high and add enough olive oil to coat the bottom and about a tablespoon of butter. When the butter stops foaming lay the filets out in the skillet. Cook them about 4-6 minutes a side. When the juices run clear and or they are firm to a poke remove them to a plate that will catch the drippings.
- With a wooden spoon very gently scrap the bits off the bottom of the skillet. add a little more olive oil if necessary and put the veggies in. Lightly salt and pepper.Toss a few times as they cook and when the onions are translucent they are ready.
- Add another tablespoon of butter and the wine. Stir it all together and bring the wine up to a fast simmer. Simmer until the wine reduces by about a third. If you want it to be a little thicker - I always do - whisk a little corn starch and water together in a small bowl and whisk it into the wine. Put the filets and the drippings back into the skillet and turn them over a couple of times as they heat back up.
- Serve up and enjoy your Chicken Marsala! Buono Appetito!
Thank You Marianna,
Hope that you like it. But, I’m pretty sure that you will.
Jack aka Poppop
Will make tomorrow for dinner sounds yummy. Thanks for recipe.