What’s for Dinner? How About Quick and Easy Chicken Marsala

We all have fall-back recipes that we know how to make well and that we know will taste good. Some fall-back recipes are simple fare, such as soups or sandwiches. And some are a little bit “fancier” that can function as a great meal for guests on the weekend or as just an ordinary weeknight meal.

For me, one of these go-t0 dishes is Chicken Marsala.

Chicken Marsala was one of the first dishes that I mastered and I made it for friends at a dinner party several years ago. It’s always a big hit, no matter if I make it for a lot of people or just for dinner one night.

You’ll definitely enjoy it!

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Chicken Marsala

Serves 4

(Photos in this recipe depict servings for more than four people)

Ingredients:

  • 4 boneless, skinless chicken breasts
  • 1 and 1/2 cups of flour
  • 1  to 2 tablespoons of garlic powder (depending on preference)
  • 1 teaspoon oregano
  • 1 teaspoon rosemary
  • 1 teaspoon parsley
  • 1 teaspoon ground black pepper
  • olive oil
  • Marsala wine*

*Do NOT use the “cooking wine” version of Marsala.

Equipment:

  • Skillet
  • Shallow bowl

 

Instructions:

1. In a shallow bowl, combine the flour, oregano, garlic powder, rosemary, parsley, and ground black pepper.

2. Over medium heat, add enough olive oil to the skillet so that the bottom of the pan is coated in a thin layer of oil.

3. While the oil is heating, dredge each chicken breast in the flour mixture. Each piece of chicken should be completely coated in a thin layer of flour and spices.

4. Carefully place the chicken in the pan. Try not to knock too much of the coating off in the process.

5. Brown the chicken on each side, for approximately 5-7 minutes per side. The flour will create a slightly crispy exterior.

This photo shows what the chicken looks like both with the pre-cooked flour coating and what it looks like when one side has been browned.

This photo shows what the chicken looks like both with the pre-cooked flour coating and what it looks like when one side has been browned.

 

6. Once all pieces of chicken are browned on each side, reduce heat slightly and add approximately 1/2 bottle of Marsala wine. (If you feel 1/2 bottle is not enough you can always add more. 1 full bottle is plenty for 8 pieces of chicken.)

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You’re ready to add the wine!

My go-to Marsala wine.

My go-to Marsala wine.

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The wine should nearly cover the chicken in the pan.

7. Bring the wine to a simmer over medium heat and cook for approximately 15 minutes, or until the wine has reduced and thickened. If you are having difficulty determining whether the wine has reduced, simply taste the sauce. If the alcohol taste is still very strong, continue simmering.

8. Serve with your favorite side dish such as potatoes, rice, pasta, or veggies.

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