Chicken marsala is a very traditional Italian dish. It is so tasty and easy to make.Jump to Recipe
So I guess I misspoke. My Easy Chicken Marsala is a variation on traditional chicken escalopes in a marsala sauce. My version and the version most of us have tasted is a American adaption of the Italian classic. Who says so – WIKIPEDIA. As a total aside, do you use Wikipedia as a resource?
Some of my favorite Italian dishes include the following:
The recipe is pretty easy to create regardless of your comfortability in the kitchen. It begins by dusting some chicken in flour (I used gluten free). The dusted filets are pan fried for a couple minutes a side in a pan. Next, the onions and the mushrooms are sautéed. Stock is added and the chicken is added back to the pot. The dish is simmered. That is it.
The dusted chicken.
Building the chicken marsala.
The Easy Chicken Marsala.
Easy Chicken Marsala
The classic Italian, or maybe Italian American dish, that I call Easy Chicken Marsala. Pounded chicken simmered in marsala wine.
- 6 Whole Chicken thighs
- 1/2 Cup Organic brown rice flour
- 1 Tsp Salt
- 1 Tsp Garlic
- 1 Tsp Black pepper
- 3 Tbsp Canola oil
- 1/2 Whole Medium yellow onion sliced
- 16 Ounces Cremini mushrooms diced
- 4 Whole Garlic cloves grated
- 1 Cup Marsala wine
- 1 1/2 Cup Chicken stock
- 2 Tbsp Fresh parsley chopped
Begin by mixing the flour, salt, garlic powder and pepper in a shallow bowl. Dredge the chicken through the flour mixture being sure to shake off any excess. Meanwhile, heat your skillet on medium high heat. Add the oil and heat until shimmering. Once shimmering, add in the chicken in batches and cook until golden-brown on both sides (about 3 to 4 minutes per side). Transfer to a plate. Repeat with the remaining 2 chicken thighs.
In the same pan, using the remaining pan grease from the chicken, (add a little oil if needed) begin this phase by adding the onions. Cook them down until they soften, about 5 minutes – be sure to scrape the good bits off the bottom of the pan. Now, add the mushrooms and for 2-3 minutes until browned. Add the garlic and cook until fragrant, about 1 minute. Pour in the Marsala and the broth and simmer until reduced by half and starting to thicken, (about 10-15 minutes). Return the chicken back into the sauce. Cook until the sauce thickens (about 5 minutes). Garnish with chopped parsley and serve immediately. I served the chicken with zucchini noodles.