topic Re: Chicken Marsala - Once Upon A Chef in Recipes

Chicken Marsala - Once Upon A Chef

kate2357 — Tue, 03 Jan 2023 21:09:36 GMT

This marsla sauce is also fabulous when used w/ thin sliced boneless pork chops. I make this recipe pretty much as indicated in the recipe, except I roast my sliced mushrooms in the oven rather than cooking in pan and I brine the chicken breasts (or pork) for about 4 hours. I also make this amount of sauce when just using one chicken breast cut in half because the sauce is THAT good and goes well w/ rice or potatoes.

Because boneless chicken breasts have become so big, I do slice in half, then pound to make thin. You could also use chicken tenders and pound those. If you go to the Once Upon a Chef site, there are pictures and more information. This really is a fabulous recipe and a favorite w/ my family.

Chicken Marsala - from Once Upon A Chef

Ingredients
1½ pounds boneless skinless chicken breasts, pounded ¼-inch thick
3 tablespoons all-purpose flour
Salt
Freshly ground black pepper
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
1 (8-oz) package mushrooms
3 tablespoons finely chopped shallots, from 1 medium shallot
2 cloves garlic, minced
⅔ cup chicken broth
⅔ cup dry Marsala wine
⅔ cup heavy cream
2 teaspoons chopped fresh thyme
2 tablespoons chopped fresh Italian parsley, for serving (optional)

Directions
Place the flour, ¾ teaspoon salt, and ¼ teaspoon pepper in a ziplock bag. Add the chicken to the bag; seal bag tightly and shake to coat chicken evenly. Set aside.

Heat the oil and 2 tablespoons of the butter in a large skillet over medium-high heat. (Use a stainless steel pan for the best browning. Nonstick will work too, but you won’t get that nice golden color on the chicken.) (I do use a nonstick pan and the chicken does brown ... so use whatever pan you have).

Place the flour-dusted chicken in the pan, shaking off any excess first, and cook, turning once, until the chicken is golden and just barely cooked through, about 5 to 6 minutes total. Transfer the chicken to a plate and set aside.

Melt the remaining tablespoon of butter in the pan. Add the mushrooms and cook, stirring frequently, until the mushrooms begin to brown, 3 to 4 minutes.

Add the shallots, garlic, and ¼ teaspoon of salt; cook for 1 to 2 minutes more.

Add the broth, Marsala, heavy cream, thyme, ¼ teaspoon salt, and ⅛ teaspoon of pepper; use a wooden spoon to scrape any brown bits from the pan into the liquid.

Bring the liquid to a boil, then reduce the heat to medium and gently boil, uncovered, until the sauce is reduced by about half, slightly thickened, and darkened in color, 10 to 15 minutes (you’re going for a thin cream sauce; it won’t start to thicken until the very end of the cooking time).

Add the chicken back to the pan, along with any juices that accumulated on the plate. Reduce the heat to low and simmer until the chicken is warmed through and the sauce thickens a bit more, 2 to 3 minutes. Sprinkle with parsley, if using, and serve.

Note: If your chicken breasts are large ,it’s best to first cut them horizontally to form four flat fillets, then pound them to an even ¼-inch thickness.

Re: Chicken Marsala - Once Upon A Chef

fthunt — Tue, 03 Jan 2023 21:17:38 GMT

Veal....my choice

Re: Chicken Marsala - Once Upon A Chef

PA Mom-mom — Tue, 03 Jan 2023 21:22:56 GMT

@kate2357 Thanks for this recipe! I was just trying to figure out how to use up some heavy cream I had from Christmas. After all the guests and cooking for adults and kids, I was kind of lost. Will probably make it this weekend.

Re: Chicken Marsala - Once Upon A Chef

kate2357 — Tue, 03 Jan 2023 21:38:24 GMT

@PA Mom-mom

That's why I made it last week ... to use up the heavy cream from the holidays. I don't make it often enough, according to my husband. LOL.

Hope you like it ...

Re: Chicken Marsala - Once Upon A Chef

SloopJohnB — Tue, 03 Jan 2023 21:41:15 GMT

@kate2357 Looks yummy! Thank you! 🍽

Re: Chicken Marsala - Once Upon A Chef

novamc1 — Wed, 04 Jan 2023 19:57:44 GMT

Costco currently has a really good Chicken Marsala in mushroom sauce in the refrigerated prepared foods section near the frozen foods.

It comes in two vacuum-sealed packs that only need heating to prepare.

We had the first half over rice pilaf about two weeks ago.

I look forward to opening the second package in the next few days.

Will definitely buy again if Costco continues having it.

Thanks for posting what I already know is a tasty recipe.

Re: Chicken Marsala - Once Upon A Chef

Catch71 — Tue, 03 Jan 2023 21:46:12 GMT

This chef is my favorite; everything I have ever made from her has turned out well and delicous, including this recipe. I have her cookbook but get most of her recipes online.

Re: Chicken Marsala - Once Upon A Chef

GenXmuse — Tue, 03 Jan 2023 21:50:57 GMT

This is one of my favorite dishes! Thank you

Re: Chicken Marsala - Once Upon A Chef

kate2357 — Tue, 03 Jan 2023 21:52:58 GMT

@Catch71 wrote:

This chef is my favorite; everything I have ever made from her has turned out well and delicous, including this recipe. I have her cookbook but get most of her recipes online.

@Catch71

I need to look up her cookbook as I think she does a marvelous job. I do tend to go to websites, but sometimes it's really nice to have that hard copy at your fingertips when you're making a new recipe.

Re: Chicken Marsala - Once Upon A Chef

Icegoddess — Tue, 03 Jan 2023 22:17:53 GMT

I love Chicken or Veal Marsala. Never seen veal available at my supermarket so I guess it's chicken for me, or maybe the pork.

@kate2357 how do you roast the mushrooms in the oven?

Re: Chicken Marsala - Once Upon A Chef

deepwaterdotter — Tue, 03 Jan 2023 22:32:39 GMT

I love this dish. My recipe doesn't call for cream or chicken broth, and replaces the thyme with oregano. Good to know there is tasty heat-and-serve version at Costco.

Re: Chicken Marsala - Once Upon A Chef

kate2357 — Tue, 03 Jan 2023 23:04:10 GMT

@Icegoddess

I slice thin, toss in olive oil, throw on a lined pan (pan liner or foil work). Bake at 425 for maybe 10-15 minutes. I don't drown the mushrooms in oil. I also don't add salt unless we're having the mushrooms by themselves. I just started doing it this way so I could multitask and not stand there and babysit mushrooms.

Re: Chicken Marsala - Once Upon A Chef

DecorDiva — Tue, 03 Jan 2023 23:12:02 GMT

@novamc1 - I agree with you regarding the chicken marsala at Costco. I'm not usually a fan of Costco's prepared foods as they can be high in sodium. But their's is good, minimal ingredients. I usually make my own chicken marsala but when I can heat and eat something good, I'm in!

Re: Chicken Marsala - Once Upon A Chef

Harpa — Fri, 06 Jan 2023 13:07:18 GMT

Made this exact recipe last night! TY for posting, @kate2357 !

Whatever recipe I used in the past for the same dish, this one was far better.

Re: Chicken Marsala - Once Upon A Chef

kate2357 — Fri, 06 Jan 2023 14:55:04 GMT

@Harpa wrote:
Made this exact recipe last night! TY for posting, @kate2357 !

Whatever recipe I used in the past for the same dish, this one was far better.

@Harpa

I am so glad you like this version. It's a favorite here.

Re: Chicken Marsala - Once Upon A Chef

PA Mom-mom — Mon, 09 Jan 2023 18:35:35 GMT

@kate2357 Made your recipe this morning. Delicious! DH came home for lunch and didn't want to go back. I used chicken tenders without brining, and they turned out so moist and tender, they cut with a fork. I'm glad I doubled the sauce. This recipe is definitely a keeper!

There are two things I would change next time. I would put a better sear on the chicken, and I would use a different marsala. The clerk at the state store pointed me to the "one everyone uses for cooking." I think it was a sweet one, even though it didn't state as such. Next time I'll use one that specifically states "dry."

Thanks again for the recipe!

Re: Chicken Marsala - Once Upon A Chef

kate2357 — Mon, 09 Jan 2023 19:41:45 GMT

@PA Mom-mom wrote:
@kate2357 Made your recipe this morning. Delicious! DH came home for lunch and didn't want to go back. I used chicken tenders without brining, and they turned out so moist and tender, they cut with a fork. I'm glad I doubled the sauce. This recipe is definitely a keeper!

There are two things I would change next time. I would put a better sear on the chicken, and I would use a different marsala. The clerk at the state store pointed me to the "one everyone uses for cooking." I think it was a sweet one, even though it didn't state as such. Next time I'll use one that specifically states "dry."
Thanks again for the recipe!

@PA Mom-mom

So glad you and your hubby liked this recipe. That sauce is yummy.

The original recipe did not call for brining, it was just something I added when using these large chicken breasts that seem so prevalent in my area. Your use of chicken tenders makes a lot of sense ... easy peasy.

As for the Marsala, I am not an expert at all. I just grabbed a bottle of a medium priced Marsala years ago and I just keep buying the same brand. It doesn't say dry or sweet ... so I have no idea. The label I buy is Sheffield Cellers, Silver Lake, Oak Mellowed. ::shrug::: It's a California label.

Re: Chicken Marsala - Once Upon A Chef

deepwaterdotter — Mon, 09 Jan 2023 20:54:29 GMT

I use Florio Dry Marsala in my recipes. It is about $15 a bottle in my local liquor store.

Re: Chicken Marsala - Once Upon A Chef

JeanLouiseFinch — Mon, 09 Jan 2023 22:03:12 GMT

Ooh, I think I could make a tweak or two, to make it work for us. Sounds delish!

Re: Chicken Marsala - Once Upon A Chef

Zaimee — Tue, 10 Jan 2023 00:39:31 GMT

@kate2357 Thanks for sharing this recipe. I made it tonight and my husband twice said how good it was!

I have made a Greek shrimp recipe from this site that was also excellent.