Description
Chicken Marsala was one of the first dishes I learned how to cook from scratch after I left home at nineteen to take off across the country and start my life in NYC. It was actually my boyfriend at the time who made, and I learned by observing. To be honest, it was the first time I had ever had chicken Marsala! We didn’t have that in England or the Midwest.
Well, the boyfriend didn’t work out and I moved into an apartment with two other guys where I decided to give this dish a go. And let me tell you, if me as a nineteen year old could figure out how to make this dish when I had almost zero culinary skills at the time, well, needless to say, this is a super easy dish to make.
A lot of chicken Marsala dishes are with flattened pieces of chicken fried or baked naked. But, I like to make, pretty much, chicken nuggets for this dish. The lightly breaded chicken stays super moist because it’s not cooked through when fried. It finishes cooking in the sauce, and cooking it this way keeps the meat super moist!
My husband and I love mushrooms, so any dish like this, we load it up! Add in some fresh thyme, Marsala wine, and cream and you have a savory, delicious sauce. I love making this with large rigatoni noodles. The sauce coats in and outside the noodles and it’s just so yummy! But, use whatever noodles you want! Pappardelle would be delicious too!
This is such an easy dinner to make for Sunday dinner or any weekday dinner! It comes together in under 30 minutes. Sign me up for that!
Enjoy!
Ingredients
Chicken
1½ lbs chicken breast, cut into 1” to 2” chunks
1 cup flour
1 tsp salt
1 tsp pepper
2 large eggs, whisked
2 TBs olive oil + more if needed
Marsala Sauce
16 to 24 oz mushrooms, sliced
6 garlic cloves, minced
3 small shallots, minced
1 TB fresh thyme
4 TB butter, divided
⅓ cup flour
1½ cups chicken stock
½ cup heavy whipping cream
½ cup Marsala wine
~~~~~
Rigatoni, to serve
Instructions
Cook the rigatoni according to the package. Drain and set aside.
Whisk the eggs in a shallow bowl. Whisk together the flour, salt and pepper in another shallow bowl. Dip the chicken in the eggs to fully coat, then dip each piece in the flour to fully coat.
Heat the olive oil in a large saucepan over medium heat. When hot, work in batches to cook the chicken until golden brown on the outside but not cooked through ~ about 2 to 3 minutes per side. Remove and place on a plate.
Add 2 tablespoons of butter to the pan. Once melted, add the mushrooms. Stirring often, cook the mushrooms until they shrink in size and most of the water they give off evaporates. Add in the shallots, garlic, and remaining butter. Once the butter is melted, sprinkle the flour over the mushrooms and stir to fully saturate the flour. Slowly add the chicken stock to the pan, stirring constantly to absorb the flour. Add the Marsala wine and heavy whipping cream. Season to taste with salt and pepper.
Return the chicken to the pan and turn the heat to low. Cook ten minutes, or until the chicken is cooked through, stirring occasionally.
Serve immediately over the rigatoni.
Enjoy!
Keywords: Chicken Marsala, Chicken Marsala Over Pasta, Breaded Chicken, Breaded Chicken Marsala