I know what you’re thinking…”where are the mushrooms?!” Chicken marsala has to have mushrooms in it, right? Wrong! I don’t like mushrooms. Kevin doesn’t like mushrooms. So guess what very traditional ingredient didn’t go in the chicken marsala? MUSHROOMS!
This dish was very easy to put together and a great meal that you could make for your loved ones. If you read my previous post on homemade Olive Garden breadsticks you would know that this meal was to celebrate the 3 years that Kevin and I have been dating. Although the breadsticks were very stressful to make, this dish was easy as pie! Very few ingredients make this meal budget friendly too, and you know I’m always on a budget.
You start with dredging the chicken cutlets so there is a nice golden brown crust. Tyler Florence’s Ultimate recipe called for prosciutto; however, I substituted bacon for two reasons: 1) for the obvious reason – bacon is so much cheaper than prosciutto and 2) it gave me an excuse to make bacon, egg, and cheese breakfast sandwiches – which then gave me an excuse to make homemade biscuits in the morning :).
This is where you mushroom people would put in those fungus-like vegetables. They would caramelize in the fat that rendered out from sautéing the bacon (or prosciutto if you can afford it)…doesn’t sound too bad does it? After the mushrooms are nicely browned, add the Marsala wine and let the alcohol cook out. Then add chicken stock (I had some left over from making a peanut sauce for a thai noodle dish – didn’t take pictures so no post on that, but boy was that good!) to create more sauce. I had leftover beef stock too so I added that in. It added a great depth of flavor and saved me money on buying a whole new quart of chicken stock.
Chicken Marsala: (adapted from Tyler Florence)
- 4 skinless, boneless, chicken breasts (I used cutlets)
- All-purpose flour, for dredging
- Kosher salt and freshly ground black pepper
- 1/4 cup extra-virgin olive oil
- 4 ounces prosciutto, thinly sliced (I used bacon)
- 8 ounces crimini or porcini mushrooms, stemmed and halved (or none!)
- 1/2 cup sweet Marsala wine
- 1/2 cup chicken stock
- 2 tablespoon unsalted butter
- 1/4 cup chopped flat-leaf parsley
Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly. Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry on each side until golden, turning once – do this in batches if the pieces don’t fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.
Lower the heat to medium and add the bacon or prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper and garnish with chopped parsley before serving.