Chicken Marsala

If you had asked me for my chicken marsala recipe, I would have said, well, I add a little of this and a little of that….just check my blog. It turns out, I didn’t have a recipe on here for it. And my recipe is still “add a little of this and a little of that”. This most recent time I made it, I made sure to take pictures so I could write about it…and I discovered that Shiraz works just as well as Marsala! So, Chicken Shiraz? Sounds fancier, but no difference.

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I’m sure everyone has their own way to make this recipe, and mine isn’t specific, but this is an approximation of my recipe. Sometimes I add a little more liquid, sometimes less. It depends on how things are cooking that night. It’s pretty hard to mess it up, and I almost did since I let the mushrooms cook a bit long and they started to burn–eek! But otherwise, it’s easy and yummy.

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Directions for Chicken Marsala

  • Butter and oil
  • 2 pounds chicken breasts, pounded flat, or sliced horizontally into thin fillets patted dry with paper towels
  • Salt
  • Pepper
  • Ground thyme
  • Paprika
  • Tomato/Basil/Garlic seasoning mix, or other similar seasoning
  • Flour
  • 1 cup diced onion
  • 1 Tablespoon sliced garlic
  • 2-3 cups Mushrooms, sliced
  • 3/4 cup dry red wine (Marsala is what I normally use, but I had Shiraz on hand)
  • 1 cup chicken broth

Begin by mixing some ground thyme, paprika, tomato/basil/garlic seasoning, and flour into a large bowl.

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Sprinkle the chicken pieces with some salt and pepper, then dredge them in the flour mixture.

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In a large skillet, heat a little butter and oil to coat the bottom of the pan. Heat it over medium-high heat until the oil starts to smoke. Add the chicken in batches, browning each side. Set aside when browned.

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If necessary, wipe out any charring/blackened bits with a paper towel between batches. When done, give the pan a quick wipe then add a bit more butter to saute the onion and garlic over medium heat.

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When starting to brown lightly, add the mushrooms with salt and pepper, stirring.

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When the mushrooms begin to brown a few minutes later, add the red wine, stirring. Cook for a minute or two until the wine reduces.

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Add half of the chicken broth, along with the chicken pieces, nestling them in with the mushrooms. Add more broth as necessary to come up just around the sides of the chicken a little. Bring to a simmer and continue cooking until the sauce thickens and the chicken is cooked through. Turn the chicken after a few minutes.

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If desired or needed, you can stir a little flour into water and add it to pan to thicken the sauce.

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Serve!

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Directions for Chicken Marsala (without pictures)

  • Butter and oil
  • 2 pounds chicken breasts, pounded flat, or sliced horizontally into thin fillets patted dry with paper towels
  • Salt
  • Pepper
  • Ground thyme
  • Paprika
  • Tomato/Basil/Garlic seasoning mix, or other similar seasoning
  • Flour
  • 1 cup diced onion
  • 1 Tablespoon sliced garlic
  • 2-3 cups Mushrooms, sliced
  • 3/4 cup dry red wine (Marsala is what I normally use, but I had Shiraz on hand)
  • 1 cup chicken broth

Begin by mixing some ground thyme, paprika, tomato/basil/garlic seasoning, and flour into a large bowl. Sprinkle the chicken pieces with some salt and pepper, then dredge them in the flour mixture. In a large skillet, heat a little butter and oil to coat the bottom of the pan. Heat it over medium-high heat until the oil starts to smoke. Add the chicken in batches, browning each side. Set aside when browned. If necessary, wipe out any charring/blackened bits with a paper towel between batches. When done, give the pan a quick wipe then add a bit more butter to saute the onion and garlic over medium heat. When starting to brown lightly, add the mushrooms with salt and pepper, stirring. When the mushrooms begin to brown a few minutes later, add the red wine, stirring. Cook for a minute or two until the wine reduces. Add half of the chicken broth, along with the chicken pieces, nestling them in with the mushrooms. Add more broth as necessary to come up just around the sides of the chicken a little. Bring to a simmer and continue cooking until the sauce thickens and the chicken is cooked through. Turn the chicken after a few minutes. If desired or needed, you can stir a little flour into water and add it to pan to thicken the sauce.

Serve!

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