Chicken Marsala is one of those main entrees that is a restaurant staple. But with the current state of affairs, we aren’t exactly heading off to our favorite local Italian restaurant at the moment. But not to worry! I’ll show you how to make Chicken Marsala in your own kitchen! This recipe is as easy as it gets!
SUBSCRIBE for more great recipes! http://bit.ly/BethsEntertaining
SUBSCRIBE to my gardening channel! http://bit.ly/InBethsGarden
VISIT MY WEBSITE FOR PRINTABLE RECIPES: http://bit.ly/EWBWebsite
__________________________________________________________________________
STUCK AT HOME? THESE FUN BAKING PROJECTS WILL HELP YOU PASS THE TIME!
How to Make a French Macaron https://bit.ly/2UHqvg6
Homemade Bread http://bit.ly/1WCMjmO
Homemade Raisin Bread https://bit.ly/2QQ6DWS
How to Make a Chocolate Eclair https://bit.ly/3dAql2x
Ultimate Banana Bread https://bit.ly/2ygDg9U
__________________________________________________________________________
SIGN UP FOR MY NEWSLETTER TO RECEIVE MY NEWEST VIDEO IN YOUR INBOX EACH WEEK! http://bit.ly/2tktWg8
__________________________________________________________________________
BETH’S CHICKEN MARSALA RECIPE
Serves 4
*Click here for Printable Recipe* https://bit.ly/2xtRiVa
NOTE: What to Serve with Chicken Marsala? Potatoes!
Mashed and Smashed Potato Video:
INGREDIENTS:
2 boneless, skinless chin breasts, sliced in half and pounded
¼ cup (30 g) flour
Salt and pepper to taste
½ tsp (2.5ml) Italian Seasoning or dried basil
2 tbsp (30g) butter, separated
8 oz (230g) cremini mushrooms, sliced
1 tbsp (15ml) of oil
½ cup (120ml) Marsala Wine
1 ¼ cup (300ml) chicken broth
2 cloves garlic, minced
1 tbsp (7g) cornstarch
1 tbsp (15ml) very cold water
2 tbsp (30 ml) fresh Italian Parsley, chopped
METHOD:
Slice chicken breasts in half, lengthwise, to create thin cutlets and pound thinly between wax paper. Salt chicken to taste on both sides and set aside.
In a large non-stick skillet melt 1 tbsp of the butter and add mushrooms. Allow to brown, not stirring, and shake the pan to turn gently. Once browned, transfer mushrooms to bowl and clean out skillet.
In a shallow bowl or plate add flour, cracked pepper to taste and Italian Seasoning. Whisk to combine.
Dredge the chicken in the flour on both sides and shake off the excess.
In a large deep skillet on medium-high heat melt 1 tbsp butter and olive oil heat until foamy. Add chicken breasts and cook gently on each side until cooked only halfway through. Transfer to a plate to rest.
In the same skillet, add marsala wine, scrape skillet with a wooden spoon. Reduce wine by 1/3 Add chicken broth and garlic. Add back in the chicken and then mushrooms. Cover and cook for 10-15 minutes until chicken is cooked through.
Then whisk water and cornstarch together. Remove the lid of skillet and sauce must be bubbling. Then add a little bit of the cornstarch mixture at a time until sauce is thickened as desired. You may not need the full quantity.
Transfer chicken to a serving platter, spoon mushroom sauce on top. Serve with my mashed or smashed potatoes recipes!
_________________________________________________________________________
ABOUT THIS CHANNEL
Hi! I’m Beth Le Manach and I believe food tastes better when shared. Subscribe to my cooking channel, Entertaining with Beth, to learn holiday recipes, party planning tips and easy recipes for weeknight meals! New recipe videos post every Saturday! SUBSCRIBE HERE! http://bit.ly/BethsEntertaining.