Chicken Marsala with Mushrooms

Chicken Marsala

One of my husband’s favorite dinners is Chicken Marsala. He loves to get it at our favorite restaurant, and says they make it better than anybody.  I haven’t ever made it for him since he always raves about that one. Now that I’m going to school, in addition to taking care of the kids, I am just so tired by the time the weekend rolls around that sometimes I just want to stay home and veg. I knew he was looking forward to getting Marsala at our favorite restaurant, but I said I’d try to make it if we could please stay home. I had visions of me dancing around the kitchen, to Boston or Journey, in my jammies, slippers, and no bra… yeah, I said it. Every woman absolutely understands THAT! Especially after a long day… LOL. I didn’t actually dance. Hey, I was really tired, and my feet were killing me. But, I did sing, and that counts for something, right? The Marsala came out fantastic! He said it was just as good as the one he gets when we eat out. Yea! Here’s what I did:

  • Pounded 4 boneless and skinless chicken breasts pretty thin and then cut into smaller bite-sized pieces
  • Tossed the chicken in a gallon-sized Ziploc bag with flour and a pack of Good Seasonings Italian dressing mix and shook it up. Shake off excess flour
  • Browned chicken in some olive oil and a few tablespoons of butter. Don’t completely cook chicken through. We’re talking minutes
  • Removed chicken and added 4 cups of sliced mushrooms. I used baby bellas (they’re my favorite) and browned them
  • Added 1.5 cups of Marsala and reduced to about half. Then added 3 cups of chicken stock and allowed to cook a few minutes
  • Seasoned with salt and pepper
  • Returned the chicken the pan and lit it simmer for a couple of minutes.
  • Served over spaghetti and garnished with parsley

You can also add sautéd onions if you want. I added more liquid than most recipes call for, but I like extra sauce to toss with the spaghetti. Have a BEAUTIFUL weekend 🙂

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