The Chicken Marsala Recipe to Die For

For those of you have been following my blog for a while, you may have heard me rave about my most favorite cookbook on the planet – The Pollan Family Table. Written by Tracy Pollan (wife of Marty McFly Michael J. Fox) and her sisters and mother, the book is chock-full of amazing and even better, easy, recipes. I checked out a copy from the library last year and only had to flip through a couple of pages before I knew I needed my own copy. Everything in it is just so simple and fresh yet ends up tasting like something out of a fancy restaurant. I feel like a gourmet chef every time I pull off a Pollan masterpiece.

One of my favorite recipes is the Chicken Marsala. I never thought I could pull this recipe off myself, but my first attempt was an enormous success, and I’ve been making it at least once a month ever since.

My sister recently asked me for a good “birthday” dinner recipe for her boyfriend, and I immediately thought of this dish. So, here you go, little sis, and all you other lovely readers of mine. Enjoy!

Ingredients

  • 1 1/2 lbs of thin chicken cutlets
  • Kosher salt
  • Black pepper
  • 4 tbsp EVOO
  • 3 cups of stemmed and thinly sliced cremini mushrooms
  • 1/2 cup of flour
  • 4 tbsp of unsalted butter
  • 1 cup dry Marsala wine
  • 1 cup of low-sodium chicken broth
  • 1 tbsp chopped fresh sage

Get Cooking

  1. Season the chicken with salt and pepper.
  2. Heat 1 tbsp of the EVOO in a skillet over medium heat, and sauté the mushrooms with salt and pepper. Cook until the moisture evaporates, about 5-7 minutes. Move to a small bowl, and wipe the pan clean with a paper towel.
  3. Coat the chicken lightly with flour. Add 2 tbsp of oil, 1 tbsp of butter to the skillet. Sauté the sage for 1 minute. Then add the chicken, and cook each side until light brown, about 2-3 minutes each side. Transfer to a plate, and cover with foil to keep warm.
  4. Bring the marsala wine and chicken broth to a boil in the skillet. Use a wooden spoon to scrape up the brown bits from the bottom of the pan (nom). Boil until half of this sauce is evaporated, 8-10 minutes. Add remaining butter and mushrooms, as well as salt and pepper to taste. Pour over chicken, and serve hot.

I highly recommend timing this with homemade sourdough bread right out of the oven. Sopping up the remaining sauce with a piece of warm bread is heavenly.

The result of tonight’s efforts. Homemade bread and chicken marsala.

A photo posted by Allison Arthur (@allisonarthur) on

Let me know how your version turns out! If you go a different direction with your Chicken Marsala, please let me know how you modify your recipe in a comment below. I love making small tweaks to recipes to make them more attuned to my (or my picky husband’s) taste buds.

2 Comments
  • Brian
    August 20, 2015

    This looks amazing. Sometimes we get so caught up in making the same old stuff we almost need a kick in the butt to try something new!

    • Allison
      August 20, 2015

      Ha, I have a rotation of 25-30 recipes, and my husband is constantly begging me to try something new. I don’t understand how this isn’t enough variety, but I like to try new things anyway.

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