The Butcher Shop, Inc.

Locally Sourced Quality Food

Impress Your Special Someone with Chicken Marsala Tonight

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Want to impress your special someone with a delicious dish made by you and served in the comfort of your home? We’ve got the perfect recipe for you. Chicken Marsala is a restaurant favorite, yet it’s simple enough to make at home with minimal skill or effort. In about 30 minutes, you can have an impressive meal on the table that makes you look like a chef. Just add your favorite sides and a few candles.

What is Marsala?

For this recipe, you’ll need dry Marsala wine (not sweet Marsala wine.)  Marsala is a wine produced in Sicily, Italy near the town of Marsala. It has a nutty, brown sugar flavor with notes of dried fruit. The wine is fortified with brandy, so it will have a higher alcohol content than other wines.

Ingredients for Chicken Marsala:

  • 2 large boneless skinless chicken breasts
  • 1/2 cup all-purpose flour
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon garlic powder
  • 2 tablespoons olive oil
  • 4 tablespoons unsalted butter
  • freshly chopped parsley for garnishing

Ingredients for the sauce:

  • 1 tablespoon unsalted butter
  • 8 ounces Cremini or brown mushrooms, sliced
  • 1 tablespoon minced garlic
  • 3/4 cup dry Marsala wine
  • 1 1/4 cup chicken broth
  • 3/4 cup heavy cream

Directions:

  1. Start by slicing the chicken breasts horizontally to make 4 thinner filets. Place each between plastic wrap and use a kitchen mallet to flatten them to about 1/3 to 1/2 inch thick. This will help them cook more evenly and quickly.
  2. Put the flour, salt, pepper, and garlic powder inside a resealable plastic bag. Place the chicken into the bag and shake well to coat the chicken evenly. Set aside.
  3. Use a deep skillet to heat 1 tablespoon of olive oil and 2 tablespoons of butter. Put two of the dredged chicken filets into the skillet and cook until very lightly browned (about 3 or 4 min per side). The inside should be fully cooked. You can use a meat thermometer to make sure they have reached 165°F. Set aside, and then add the other tablespoon of olive oil and 2 more tablespoons of butter to do the same with the remaining filets. Set these aside as well. Cover with foil, so they stay warm as you prepare the sauce.
  4. Add another tablespoon of butter in the same skillet and saute the mushrooms for 2-3 minutes until browned and soft.
  5. Add the minced garlic and cook for about 1 minute. Then pour in the Marsala wine. Simmer until the liquid reduces to about half, and then add the chicken stock. Continue stirring the chicken stock, and simultaneously, pour in the heavy cream. Cook the sauce for another 5 minutes until slightly thickened.
  6. Return the chicken filets to the skillet and dredge them with the sauce and mushrooms. Add the chopped parsley to the top. Allow to cook just until the chicken heats up.
  7. Serve the Chicken Marsala as is or over your favorite side, such as mashed potatoes, angel hair pasta, rice, or cauliflower.

Stop at The Butcher Shop on your way home from work.

Why purchase meat and produce from a grocery store that comes from who knows where? We have such excellent, fresh meat and produce available to us locally! The Butcher Shop is your one-stop-shop for locally sourced meats and produce from farms right here in Southern Oregon. At TBS, you’ll find the perfect cut of meat for your meal, plus fresh-baked loaves of bread, fresh fruit and vegetables, local wine and beers, and even quality food specifically for your canine. Stop by today or call ahead to pre-order your ingredients.