One of my husband’s absolute favorite chicken dishes is Chicken Piccata. I’ve made it so often lately, that I decided to mix it up a little and make my Chicken Marsala recipe. The two dishes look alike when plated, however, the flavors are completely different. I make my Chicken Piccata with mushrooms, capers, lemons, and dry white wine and my Chicken Marsala with Chicken , mushrooms, Marsala wine and chicken broth. The Marsala recipe looks like the Piccata dish minus the capers and lemon slices. The flavors are completely different though, the Marsala wine adds a sweeter flavor, while the lemons and capers in the Piccata dish are slightly tart.
So, I made the Chicken Marsala, and he really enjoyed it! I was afraid it wouldn’t stand up to his favorite.
Serves: 4
Prep Time: 10 minutes
Cooking Time: 25 minutes
Difficulty: Medium
Ingredients
1 1/2 pounds chicken breast, boneless and skinless
1/2 cup bread crumbs, Italian herb flavored
1 egg, large
2 tablespoons olive oil
2 shallots
2 teaspoons garlic, bottled minced
10 ounces mushrooms, Crimini or button or combo, sliced
1/4 teaspoon pepper, black, ground
3 tablespoons flour, all purpose
1/2 cup Marsala wine
2 cups chicken broth, reduced sodium (or vegetable broth, reduced sodium)
2 teaspoons basil, fresh
Preparation: Beat egg in a small bowl and pour bread crumbs out on a plate for dredging. Place a large skillet over medium high heat. Add one tablespoon olive oil. Place chicken in egg, then coat in bread crumbs. Place chicken in skillet and cook for about 3 minutes per side until golden brown.
Place chicken in a baking dish and place in the oven at 350 degrees for 15 to 20 minutes until cooked through.
Meanwhile, add remaining oil to skillet. Add shallots and saute for about 2 minutes over medium heat. Add garlic, then mushrooms and stir. Cook for about 3 to 4 minutes over medium heat. Sprinkle flour over mushrooms and stir until all flour is mixed in, cooking for about 1 minute. Slowly add broth and marsala wine to the mushrooms and whisk together. Cook over medium heat for about 4 to 5 minutes until sauce thickens. Add chopped herbs ground pepper and stir.
Remove chicken from oven. Place on a plate, spoon mushroom and marsala sauce over top and serve. We like serving this over angel hair pasta or egg noodles.
Nutrition: Per Serving About: 410 calories, 13 g fat, 2.5 g saturated fat, 41 g protein, 22 g carbohydrates, 1 g dietary fiber, 770 mg sodium
Chicken Marsala
