I am not a chef. Let’s start with that. And I have to say, “dang, photographing food is actually harder than it looks.” I have so much respect for people that can make food photography look so pretty and delicious. Regardless, during the quarantine, I’ve found myself more interested in cooking and baking after binge-watching The Great British Bake-off and Top Chef. Like literally every season. One thing I’ve been making that is quick, easy and yummy is Chicken Marsala. The easiest dish to make and also an impressive meal to serve to multiple people.
I was scouring through Pins over the weekend looking for recipes and stumbled across someone who wrote a list on quick, easy dinners. Chicken Marsala caught my eye and thought it would be pretty easy to make, but also tasty. The only ingredient I didn’t have on hand was Marsala Wine. So I headed to the store and picked up some wine. I grabbed my Staub pot and started cooking! I find that the Staub is my go-to item in the kitchen. I can cook literally anything in it & it also can go into the oven. I’ve got my eyes on the next Staub item I want, but honestly any pan that can hold liquid and fry will be suitable.
Ingredients You’ll Need:
- 4 chicken breasts – can always add more than that
- salt and pepper
- 2 tbsp olive oil
- 3 small shallots chopped
- 1 container of mushrooms, sliced (I use white mushrooms most of the time)
- 1 tbsp flour
- 2/3 cup of marsala wine
- 1 cup of chicken stock
- Italian parsley
- optional: diced pancetta
- Step 1 – Prepare the Ingredients: Start by cutting up the shallots and the parsley. Set aside. Wash the mushrooms. Set aside.
- Step 2 – Prepare the Chicken: Cut the chicken breasts to the thickness of your liking, normally I slice the breasts in half. Pound the chicken with a meat mallet. Sprinkle the chicken with salt and pepper on both sides. Then dredge in flour. Fry in olive oil and butter until golden brown. Heat should be set on medium-high for about 5-8 minutes. Depending on how thick your chicken breast is, it will cook fairly quickly. Move chicken to a separate plate.
- Step 3 – Prepare the Marsala Base: Grab the shallots and pancetta (optional) and throw them into the same pot the chicken was frying in. Cook until shallots are translucent. This part takes 2-3 minutes. Grab your mushrooms and sauté for 5 minutes until they reduce in size and are soft. Then add marsala wine and turn the heat up to high, add chicken stock also and bring to a boil. Reduce the heat to a slight simmer. Add flour. Allow the sauce to thicken, if you’re finding its too watery add more flour until desired consistency.
- Step 4 – Finalization: Return the chicken into the pan. Leave in the mixture for a few minutes to cook together. Add parsley. Serve on it’s own or over pasta and enjoy!
Let me know if you liked this post. If you want to see more of what I’m creating in my kitchen, certainly do not hesitate to let me know. Please do tag me in your photos if you make this recipe. I’d love to hear from you over in the conversations on my Instagram!