A beautiful restaurant favorite made at home with a rich and creamy sauce. The chicken is lightly coated and sautéed to a golden brown. Sautéed mushrooms and shallots begin as the base of our luscious wine sauce. It is finished off by marrying all the ingredients together and serving over a bed of buttery noodles.
The best part of this dish is that it is ready to serve in 30 minutes. Which is great considering I spent around 2 years developing this recipe. I made this dish over and over until I finally got the flavor where I wanted it to be. Here is a little background story of how it all started.
When my husband and I were a couple years into our relationship (18 years together now) he was working for a company that took him on the road often one of those stops was in Auburn Washington. He came across a family ran Italian restaurant that had incredible food. He ordered the Chicken Marsala which had an amazing burst of flavor with a creamy base and perfectly seasoned chicken. When he came home he told me all about how he fell in love with the dish, the atmosphere and really would love for me to make it at home. Food has always been one of our favorite topics and one of the things that brought us together. We love to travel, eat, entertain, and spend quality time together.
Ok so here I am cooking up my chicken, making my sauce, serve it, and nope not good enough yet. Well he didn’t say that exactly but he sweetly let me know it didn’t quite hit the spot. That’s ok because I love a challenge. So after 2 years of trial and error I GOT IT!
He came home, I wiped my hands on my apron and served the most beautiful plate. The chicken was a perfectly golden brown. An absolute jaw dropping marsala sauce with baby Portobello’s and all served upon a beautifully cooked bed of buttery spaghetti noodles. I hit it out of the park and was so proud of myself. We both ate too much and sat in delight. The next time he went up for a meeting in Auburn he came home and said, “I have no reason to ever eat there again, you made it better.” Ahh magic to my ears.
Long story short, this recipe has been a labor of love and I’m very excited to share with you all. A few tips.
- Get Marsala wine. I enjoy the dry as opposed to the sweet.
- Baby Portobello mushrooms are hearty and soak up so much flavor. Highly recommend using them.
- Shallots instead of onions. Shallots have a mellow flavor and work so beautifully for this sauce.
What to serve with the chicken? I like my sauce creamy and there are many options for this Italian-American dish but my favorite is with noodles or garlic mashed potatoes. You can also serve with rice, parmesan risotto or even pan fried potatoes. Roasted vegetables or side salad go nicely as well as garlic bread.
Lets get started!
The BEST Chicken Marsala
Ingredients
- 1 pound chicken breast, cut in half and pounded thin
- 3 tbsp. All purpose flour You can use rice flour or cassava flour for GF options,
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 tsp. garlic powder
- 4 tbsp. olive oil
- 2 tbsp. butter
- 1 shallot, minced
- 3/4 cup baby Portobello mushrooms, sliced
- 1/2 cup marsala wine
- 1/2 cup chicken broth I use low sodium
- 1/2 tsp. dried basil or 4 large leaves minced
- 1/2 tsp. onion powder
- 1 can cream of chicken soup
- parsley
Instructions
- Cut the chicken breast in half lengthwise. Flatten the chicken to even out, about 1/4" thickness.
- In a bag or shallow bowl add the flour, salt, pepper, and garlic powder. Coat the chicken on both sides and shake of any excess.
- Heat 2 tbsp. olive oil in a large pan over med heat.
- Add the chicken and sauté for 5 minutes on each side or until golden brown and internal temperature is 165°
- Remove the chicken and keep warm. I like to put it on a plate with foil covering it.
- Back to the pan, scrape up any brown bits with a spatula. Add the butter and remaining oil.
- Next to the pan goes the shallots and mushrooms. Sauté for 3 minutes.
- After 3 minutes glaze the pan with the wine, stir well.
- We will then add the broth and can of chicken soup.
- Mix well.
- Add the basil and onion powder. Whisk and bring to a light boil. Taste test the sauce and adjust seasoning if needed.
- Now return the chicken to the pan. Cover with the wine sauce and warm for 2 minutes or so. I like a saucy chicken.
- Garnish with parsley and serve.
- I like to toss spaghetti noodles in butter and serve the marsala over them. Mashed potatoes or risotto goes well too.
- ENJOY!
