Pan-fried chicken breast, tender Portobello mushrooms, shallots, and garlic glazed in a rich marsala wine bone broth sauce.
WHAT’S GOING ON HERE:
Chicken breast: chicken breast is probably the most standard cut for chicken marsala. if you have other cuts on hand feel free to use them. darker meat tends to have more fat so it can make the sauce a little oily. when handling the chicken breast split the breast in half lengthwise and lightly pound it so that it will have more contact with the pan.
Marsala wine: Marsala wine is fruity and full-bodied. It’s a nice floral tang without being overwhelmingly whiny. If you cant find marsala substitute with sherry.
Bone broth: A good broth is the key to a simple sauce. A rich bone broth can add a natural sheen, depth of flavor and reinforce the chicken flavor.
Herbs: Herbs are always a great enhancement for chicken. thyme, rosemary, and bay leaves are pretty much a chicken staple. dried herbs work perfectly fine in the dish just give them time to simmer.
Portobello mushrooms: Portobello mushrooms are firm and meatier mushrooms. They play well with all flavors and they can hold up to some cooking and stewing without falling apart. if you cant get a hold of the Portobello mushrooms button or cremini work just as well.
Shallots: Shallots are a garlic and onion combo. they have a little zest without being overwhelming, they subtlety will go unnoticed but add tremendous flavor.
TIPS & TRICKS FOR THE BEST CHICKEN MARSALA
split the chicken: splitting the chicken in half lengthwise does a few things. first, it shortens the cooking time and makes for a more even cook once it’s time to simmer the chicken in the sauce. also, lightly pounding the chicken makes it, even so, you get better color on the chicken.
thick-cut mushrooms: i personally like to see my mushrooms in the sauce so cutting my mushrooms in halves and thirds are the best. thick-cut mushrooms hold up best to a slight simmer. thin mushrooms tend to get lost or break apart.
maintaining the heat: maintaining the heat is important for a one-pot dish like this. you want the heat to be high enough to sear the chicken on both sides but not too hot the seasonings burn. the searing is the first step in flavor for building the sauce. so if you burn your herbs and chicken rinse out the pan and start the sauce from there.
SIMILAR INGREDIENTS TO:
- ROASTED LEMON CHICKEN SPAGHETTI & HERB CROUTONS
- ROASTED CHICKEN & HALOUMI TOPPED W/ CALABRIAN CHILI PESTO
- CAJUN CHICKEN QUARTERS W/ DIRTY RICE
ENJOY THIS RECIPE WITH: