Chicken Marsala

For dinner after the tasty Pomodori al Forno, I decided to try to make Chicken Marsala. Growing up it was always one of my favorite things to order at an Italian restaurant. I haven't had it in quite some time and thought that this past weekend was the perfect time to try. I read a few recipes over the weekend but didn't write anything down and just took some chicken, dry Marsala wine and mushrooms and threw this together.

Chicken Marsala

4 thinly cut chicken cutlets
1/2 cup all-purpose flour
4 Tbsp Olive Oil
4 Tbsp unsalted butter
8 oz sliced Crimini mushrooms
2 cloves garlic - minced
1 sprig of rosemary - leaves removed
1/4 cup dry Marsala wine
1/2 cup low sodium chicken broth
salt & pepper to taste

1. Heat 2 Tbsp olive oil and 2 Tbsp butter in a large skillet over medium heat. As the skillet is heating dredge the chicken through flour seasoned with salt & pepper.
2. Saute the first 2 cutlets in the skillet for approx 5 mins per side, until cooked through and lightly golden. Add a tablespoon of butter to the skillet and saute the remaining two cutlets. Reserve chicken on a plate.
3. Lower heat to medium low and add remaining olive oil to pan. Add garlic and mushrooms and saute until mushrooms begin to get tender, approx 2-3 mins. Add the chicken stock, Marsala wine and rosemary leaves. Let simmer for 5-10 minutes to cook the mushrooms and cook off the alcohol. Add salt & pepper to taste.
4. Add chicken to skillet and let cook for approx 3-5 minutes, just to warm it up. Remove chicken to a serving platter. Add the remaining Tbsp of butter to the sauce and whisk it all together to combine. Pour sauce & mushrooms over chicken and serve.

The boy had never had any kind of Marsala dish before and he really enjoyed it. I was pleased with how this turned out, especially since I just threw it together. But I think next time I'll add some shallots to the sauce, I had initially planned to use them this time but forgot to pick some up at the store.

This was a great follow up to the Pomodori al Forno, as their rich tomato flavor was balanced out with the mushroom and wine sauce of the Chicken Marsala. To go with the chicken, I just oven roasted some asparagus with olive oil salt and pepper for a very satisfying Sunday Italian dinner. Enjoy!