One of my personal resolutions for this year was to get a little more hands on in the kitchen. So I decided that I was going to document this journey by a new dish I found or created once a week to show my culinary progression. For my first feature for #TasteTuesdays I found a Chicken Marsala dish to give a try. This is one of my boyfriend’s favorite dishes so I had to make sure it was perfection! I came across a really great tutorial here on a Food Network Recipe of the Day newsletter by Tyler Florence.
UPDATE: I recently got the opportunity to collaborate with Michelob ULTRA and created this little video to help walk you through how to make it as well. Enjoy!Jump to Recipe
I took a stab at it and it actually turned out pretty amazing! Mostly everything can be found at your local grocery store, but some items I had to substitute because they either ran out or didn’t carry it. The crimini/porcini mushrooms and the flat leaf parsley were the only items I had trouble finding. But here’s all that you will need and the instructions below!
- boneless chicken breast
- extra virgin olive oil
- thin sliced prosciutto optional
- salt & pepper
- garlic powder
- Italian seasoning
- unsalted butter
- Marsala cooking wine
- sliced baby bella mushrooms
- corn starch optional
Cut chicken breast into thin flat slices.
Mix 1-2 eggs, milk, Italian seasoning, garlic powder, salt, and pepper and coat each chicken piece in it. Then coat in flour.
Fill the bottom of a large skillet pan with extra virgin olive oil. Cook chicken until fully done.
Remove chicken from the skillet. Use the same skillet to saute mushrooms with salt and pepper. Add prosciutto(optional) and cook along with.
When mushrooms are done, add a cup of Marsala wine to the pan. Allow it to boil the alcohol out.
After Marsala comes to a boil, add a cup of Chicken stock and stir. Then add 1 tbsp of butter and stir again. Depending if you would like the sauce to be thicker like gravy, you can add corn starch(optional).
Once the Marsala sauce is prepared, add the chicken back to the pan, covering them in the sauce. Garnish with parsley.
Let me know how it turned out! And If you enjoyed this new feature, feel free to let me know what you loved or hated. I would love some feedback so I can make these super fun and useful. Have fun cooking!