I love chicken marsala. The richness of the sherry with the sweetness of the shallots with moist chicken is pure deliciousness. Best of all, it is pretty easy to make a healthier savory version at home. Restaurants tend to add a lot of cream and butter to this dish. My version has zero cream and only a touch of butter. Plus, I personally believe it tastes better than any restaurant version.
This past weekend I made my chicken marsala for my hubby. Served with baked parmesan mashed potatoes and some sauteed broccoli, it was a pretty sweet meal. Recipe below:
Chicken Marsala (serves 2)
1 shallot – diced
1 package sliced baby bella mushrooms
2 chicken breasts, pounded thin and dusted with flour & preferred seasoning (I use garlic salt, pepper and thyme)
3/4 cup marsala wine or sherry
1 cup chicken stock
1 tablespoon butter
Saute chicken in pan with olive oil for 3 to 4 minutes on each side or until chicken is cooked
Remove chicken from pan (leave drippings in)
Add a little bit more oil to pan if needed. Saute shallots until translucent/slightly carmelized. Add mushrooms and cook for about 8 minutes. Add sherry/marsala wine, cook until reduced by half.
Add chicken stock & butter. Season to taste.
Add chicken then transfer to plate to serve. Garnish with parsley if desired. Enjoy!