I love Chicken Marsala…it is delicious and super easy to make! So when my husband invited some work friends over for dinner, I immediately thought to make Chicken Marsala! A lot of people make it with thinly pounded chicken breasts…I do cubed chicken. It is easier and better when serving a lot of people. Some people don’t want a whole piece of chicken, this allows them to just take a few pieces.
- 1/4 cup all purpose flour (for coating the chicken)
- 8 chicken tenderloins or 4 chicken breasts (cut into cubes)
- 1 cup fresh parsley (chopped)
- 4 tablespoons butter
- 4 tablespoons olive oil
- 2 cups sliced baby bella mushrooms (any mushrooms will do, but I love these!)
- 1/2 cup Marsala wine
- 1/4 cup chicken stock or beef stock
- salt and pepper to taste
- Melt 2 tablespoons of butter in a skillet and add 2 tablespoons of olive oil
- Dredge the chicken cubes in the flour and add to the skillet. Brown chicken on each side and remove once cooked through. No more pink color inside the chicken and juices will run clear.
- Place chicken in a dish and put aside
- In the same skillet, add 2 tablespoons of butter and 2 tablespoons of olive oil.
- Add mushrooms and parsley to the skillet. Cook for a few minutes on both sides until mushrooms are soft and brown.
- Put the mushrooms and parsley in a dish and set aside.
- In the same skillet, add Marsala wine and chicken stock. Make sure to scrape the bottom of the skillet to get all the flavor from the chicken and mushrooms.
- Cook the liquid for about 2 minutes until hot.
- I like my sauce thick, so at this point I whisk in 1 – 2 tablespoons of flour and bring to a boil. Once at a boil, I turn off the heat and add the chicken and mushrooms back into the skillet and let it sit for about 10 minutes.
- You can do all of this to taste. Sometimes you might have to add more Marsala wine or stock depending on your taste buds!
- Serve over egg noodles or homemade mashed potatoes!