Chicken Marsala Sans Mushrooms.
My mom made this Chicken Marsala probably once a week as I was growing up, and it is so delicious that I just had to share. Traditionally it is served with mushrooms, but if you’ve been reading along you will remember my dad doesn’t eat mushrooms (they are not a food, they are a fungus), so this Chicken Marsala came freshly plated on Monday or Tuesday evenings sans mushrooms.
It never came on Thursdays because that was pasta night. And as far as I know, still is pasta night at their house. I never participated because I am not a huge pasta (or tomato sauce) fan. I prefer to get my lycopene in other forms – like Bloody Mary’s.
For once in my life I followed her recipe exactly.
That is, until I remembered a Chicken Marsala dish that I had one night in college at a tiny restaurant on Mount Washington. I don’t remember the name, but I remember the food. So I had to add my personal touch to the dish.
Begin with chicken TENDERS. Tenders people – not breasts.
For some reason I find this raw meat a bit more offensive than my previous post.
I love this meat tenderizer. It is from Pampered Chef and I received it as a wedding shower gift.
Please go order one of these now. It tenderizes meat like nothing I’ve ever seen. And no, Rachael Ray – smacking the meat with a frying pan does NOT tenderize the meat, at least not in my experience. Not like this guy.
The key is to tenderize BOTH sides.
So hit it once, then flip each piece over and hit ’em again. They get very, very thin.
I created a mixture of flour, salt, pepper and my boyfriend, smoked paprika.
The smoked paprika was my addition to the recipe, but it didn’t add as much smokiness as I anticipated.
I added 3 whole garlic cloves to my skillet, along with about 2-3 tablespoons of olive oil.
I probably would have minced the cloves, but per my mom’s suggestion I added them whole. I am so glad I did.
Dredge both sides of the chicken tenders in the flour mixture.
You want to add a thick coat of flour so some residual flour stays in the pan – it helps to thicken the sauce later.
Saute for about 2-3 minutes on each side, just to brown the chicken.
Then remove and let drain on a paper towel.
To make the sauce, I add Marsala wine and some chicken stock.
Also, a few additional teaspoons of flour may be needed to thicken the sauce.
On a side note, check out that garlic.
What a beauty! Not as yummy as these, though.
Additions of the Marsala and chicken stock, and my favorite ingredient…
Cinnamon! A few years back I had this dish and it had a hint of cinnamon in it. It was amazing. Amazing enough for me to still taste it.
Let the sauce come to a boil so it can thicken a bit.
Then begin layering the chicken back in the skillet.
After baking for about an hour, it comes out so tender and juicy.
When I lived at home, the hour that the chicken was baking was the longest. hour. ever.
The house smelled so good and I was always starving as usual. I wish time went that slowly as we got older, don’t you?
I’m sure that mushrooms would be a delicious addition, but I just can’t imagine the dish with them. Possibly because this is a comfort dish for me?
I must say I am suprised that I have never added mushrooms, since I carmelizes a plethora of them every week.
Chicken Marsala Sans Mushrooms
- 1 lb boneless, skinless chicken tenders
- 3 tablespoons olive oil
- 3 garlic cloves, whole
- 3/4 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/2 teaspoon smoked paprika
- 1 teaspoon cinnamon
- 1 cup Marsala wine
- 1 cup chicken stock
- Preheat oven to 350.
- Pound chicken tenders on both sides to tenderize. Heat skillet on medium heat and add 3 tablespoons olive oil and 3 garlic cloves.
- Mix flour, salt, pepper and smoked paprika together. Dredge chicken through flour mixture, coating both sides. Add chicken to skillet and brown for 2-3 minutes on each side. Do not cook through. Remove chicken and let drain on a paper towel. You may need to do this in batches if your skillet is not very large.
- After the last batch of chicken has been removed, turn up the heat to medium-high and add Marsala, chicken stock and cinnamon. Let come to a boil. You may also need to add a few teaspoons of flour to thicken the mixture – it is your preference.
- Add chicken back in skillet and cover. Bake at 350 for 45-60 minutes.
Did you make this recipe?
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22 Comments on “Chicken Marsala Sans Mushrooms.”
That looks delicious! I’ve never been a huge chicken marsala fan because like your Dad, I can’t stand mushrooms. I might have to give this a try!
I love the idea chicken marsala but HATE the mushrooms – I will definitely make this (and saute some mushrooms on the side for my hubby!).
That tenderizer looks awesome!! And your chicken marsala sounds delicious.
This looks so good! I quite enjoy the addition of cinnamon!
I totally agree with your dad on the fungus thing. :)
The recipe looks amazing…my husband would love me to cook up some of that. :)
that sounds great! I’ve never used marsala before, but i LOVE smoked paprika. Best thing ever.
I love a good Marsala any day. This one looks fab.
I’m interested in the cinnamon, but especially that you bake it, because I’ve tried a lot of Marsala recipes, and fiddled with my own. And I’ll tell you, it just isn’t spot on yet. That’s okay though; we don’t mind trying more. We love our Chicken Marsala!
as soon as i saw that you added cinnamon, i knew i had to make this. chicken marsala was the first dish i ever made, and has always been a staple. especially when i cook for men, hehe. i made this the other night and it was perfect….mmmm. thank you!
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Oh my the cinnamon was such an addition. Asked by my husband to keep this recipe!!!! I did not share the secret with him he may have thought it odd and not venture to taste. Thank You!!!
Oh my gosh- made this for supper tonight. HEAVEN!!!!
This looks amazing! Did you use plastic wrap between the chicken before you pounded it?
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Lycopene (from the New Latin word lycopersicum, referring to the tomato species) is a bright red carotene and carotenoid pigment and phytochemical found in tomatoes and other red fruits and vegetables, such as red carrots, red bell peppers, watermelons, gac, and papayas (but not strawberries or cherries).:..”
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Made this for the first time in Jan. over at my sister’s place and it was dead silent the whole time we were eating. We were stuffing our faces! I am making it again tomorrow for our parents and can’t wait. Yum, yum, yum! Thank you for posting this recipe!
Yum! Great recipe! I added capers, sliced olives, and quartered artichoke hearts!
Thanks for this delicious recipe. I would never think of adding cinnamon but it was delicious.
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