Chicken Marsala

This is a dish I have made several times, and it always turns out fantastic.  I was originally inspired to cook this recipe after seeing a popular post on reddit, and I am very glad I did! The thick Marsla sauce involved is a wine reduction sauce, and is not only easy to make but has amazing flavor and texture.  In the past, I have used only 2 cups of wine to make the sauce, but this round I used an entire bottle – and the results were better than imagined!  This recipe is also a one pot recipe – so clean up is a minimal.  I have also included one of my favorite side dishes, Parmesan Asparagus.
 
Ingredients:
 
For the Chicken:
1 Tablespoon olive oil
1 Tablespoon butter
1 small yellow onion
2 chicken breasts, pounded thin
2 cloves of garlic
4 slices of bacon
1 8oz container baby portabella mushrooms
1 bottle of Marsala Wine
1 Tablespoon parsley
Salt and freskly ground pepper
1/2 cup of flour
 
For the side:
1/2 bundle of asparagus
1 Tablespoon olive oil
1 Tablespoon butter
Parmesean Cheese, to taste
1 Tablespoon lemon juice
salt and freshly ground pepper
 
Cut the chicken into thirds and place on a cutting board.  Cover the chicken with celophane, and pound the chicken thin with a meat tenderizer.  This step is to increase the surface area of the chicken so more sauce can hit more chicken!  Dredge the chicken in a mix of the flour, salt, and pepper.  Reserve the extra flour for use later in the recipe.
 
 
Heat your burner to medium high and add the olive oil and butter.  Add the chicken to the hot pan and cook on both sides for about 8 minutes, until the juices run clear and the outside appears golden brown.
 
Remove the chicken from the pan and set aside.  Cut your bacon into lardons and add to the pan the chicken was cooked in.
 
Cook the bacon until crispy on medium heat, and remove from the pan to drain on a paper towel and cool.
 
Cut the mushrooms into quarters, mince the garlic, and chop the onion.  Add these into the the pan next.
 
Once the onions have become translucent, add 2 tablespoons of the flour mixture (and discard the rest). 
 
Cook for another 2 minutes, and then add in the wine.  Turn the burner to high heat and bring to a boil to reduce the sauce to be thick.  Add Parsley if desired.
 
 
Now is a good time to start your parmesean asparagus.  Chop the woody ends off of your asparagus.  While the sauce is reducing, add the asparagus, olive oil, butter and salt and pepper into a  separate skillet.  Cook over medium heat to be al dente, about 6 minutes. 
 
When the asparagus has cooked, remove from the skillet and toss with lemon juice and Parmesean cheese.  Add a few drops of balsalmic vinegar if desired. 
 
Once the sauce of your Chicken Marsala has thickened, add the chicken back in to braise for about 3 minutes. Last, add the crispy bacon into the pan and serve!
 
 
I threw in roasted red potatoes to make use of some leftovers! This was outstanding, I will definitely be making this a staple meal in my house.  Thanks for the recipe u/bolge!!
 
 
-Chef Hallie
Chicken Marsala and Parmesan Asparagus
Dinner and a side, Chicken Marsala and Parmesan Asparagus
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Ingredients
For the Chicken
  1. 1 Tablespoon olive oil
  2. 1 Tablespoon butter
  3. 1 small yellow onion
  4. 2 chicken breasts, pounded thin
  5. 2 cloves of garlic
  6. 4 slices of bacon
  7. 1 8oz container baby portabella mushrooms
  8. 1 bottle of Marsala Wine
  9. 1 Tablespoon parsley
  10. Salt and freskly ground pepper
  11. 1/2 cup of flour
For the side
  1. 1/2 bundle of asparagus
  2. 1 Tablespoon olive oil
  3. 1 Tablespoon butter
  4. Parmesean Cheese, to taste
  5. 1 Tablespoon lemon juice
  6. salt and freshly ground pepper
Instructions
  1. Cut the chicken into thirds and place on a cutting board. Cover the chicken with celophane, and pound the chicken thin with a meat tenderizer. This step is to increase the surface area of the chicken so more sauce can hit more chicken! Dredge the chicken in a mix of the flour, salt, and pepper. Reserve the extra flour for use later in the recipe.
  2. Heat your burner to medium high and add the olive oil and butter. Add the chicken to the hot pan and cook on both sides for about 8 minutes, until the juices run clear and the outside appears golden brown.
  3. Remove the chicken from the pan and set aside. Cut your bacon into lardons and add to the the pan the chicken was cooked in.
  4. Cook the bacon until crispy on medium heat, and remove from the pan to drain on a paper towel and cool.
  5. Cut the mushrooms into quarters, mince the garlic, and chop the onion. Add these into the the pan next.
  6. Once the onions have become translucent, add 2 tablespoons of the flour mixture (and discard the rest).
  7. Cook for another 2 minutes, and then add in the wine. Turn the burner to high heat and bring to a boil to reduce the sauce to be thick.
  8. Now is a good time to start your parmesean asparagus. Chop the woody ends off of your asparagus. While the sauce is reducing, add the asparagus, olive oil, butter and salt and pepper into a skillet. Cook over medium heat to be al dente, about 6 minutes.
  9. When the asparagus has cooked, remove from the skillet and toss with lemon juice and Parmesean cheese. Add a few drops of balsalmic vinegar if desired.
  10. Once the sauce has thickened, and the chicken back in to braise for about 3 minutes.
  11. Last, add the crispy bacon into the pan and serve!
Adapted from u/sloge
Adapted from u/sloge
Half Baked Cooks http://halfbakedcooks.com/

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