Chicken Marsala

This week for Comfort Food Feast on FN Dish, myself and fellow bloggers were challenged to make a chicken dish.

 

No matter how I make my chicken, it always brings back childhood memories of when my parents would encourage me to try new foods by telling me that they all taste "just like chicken." The funny thing is, even though I never really believed my parents when they said that to me, I would still eat whatever item they wanted me to after that.  I've also pulled that line out when trying to get my husband or younger brother and sister to try something new.  Go figure! 

This week though, for the Comfort Food Feast, rather then making a dish that tastes "just like chicken," I actually prepared one of my most favorite chicken meals - Chicken Marsala! Chicken Marsala is especially meaningful to me since it brings back even more memories of my grandmothers Italian cooking!

I have a couple of different ways that I make my Marsala - a healthier version and a not as healthy version.  I provided both recipes below so that you can choose your poison! No matter how you make it though, it is so warm and comforting, and of course, tastes delicious!

 Chicken Marsala

Ingredients (healthier version):
-1 1/2 pounds boneless chicken breasts, cut in half
-16 ounces mushrooms, cut and cleaned (cremini, oyster, shiitaki, baby bellas, etc)
-1 onion, sliced
-3 tablespoons butter
-1 tablespoon olive oil
-1 tablespoon garlic, minced
-1 cup Marsala wine
-1 cup chicken stock
-Salt, pepper, and oregano to taste
-Thyme and basil to taste
-Parsley for topping

Please note: Since this version does not require the chicken to be dredged in flour, the Marsala sauce will not be as thick as it normally is.

Directions:
Pour the olive oil and 1 tablespoon of butter in a pan.  Heat the pan until the oil is hot and the butter melts.

Meanwhile, prepare your chicken.  Cut off any excess pieces of fat, and lightly season with salt, pepper, and oregano.  Once seasoned, place the chicken in the pan and cook the chicken for a couple of minutes on each side.  Remove the chicken from the pan and set aside on a plate.  Cover the plate with tin foil or a clean cloth in order to keep the heat in.

Using the same pan that you cooked the chicken in, add 1 more tablespoon of butter, the onions, garlic, mushrooms, thyme and basil (I just give a couple of shakes of the spices).  Cook for about a minute or two.  Then, add the Marsala wine.  Allow the wine to come to a boil, and then let it simmer for about 10 minutes or so, until it reduces in half. 

Once the wine has reduced, add the chicken stock.  Continue cooking for about another 10 minutes.  Then, take your chicken and add it to the pan to allow it to finish cooking (about another 5-7 minutes). 

Remove the pan from the heat and slowly stir in your last tablespoon of butter.

Version 2:
All of the same ingredients from above with the addition of flour.  Before cooking your chicken, pour some flour in a dish, and stir in all of the spices listed above.  You are basically just seasoning the flour. Then, take your chicken pieces and lightly dredge them in the flour before cooking them in the pan.  Follow the rest of the recipe as listed above.

Serve warm with a glass of wine and enjoy!

Jeanette's Healthy Living:Chinese Braised Chicken With Chestnuts
The Cultural Dish:Chicken Marsala
Thursday Night Dinner:Girls' Night Chicken and Artichoke Pasta
Feed Me Phoebe:Honey Mustard Chicken Wings
Devour: Fried Chicken, 5 Ways
Made By Michelle:Chicken and Kale Casserole
Virtually Homemade:Tortilla Chip Chicken Tenders With Creamy BBQ Sauce
Cooking With Elise:Chicken Pastry
FN Dish:The New Face of Comforting Chicken Dishes

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