Chicken Marsala

One of my favorite dishes of ALL time is Chicken Marsala. You know that Carabba’s restaurant I ALWAYS go on about? Well, this is the dish that I would order there every single time I went, because it’s to die for delicious! I finally found marsala wine in the grocery store the other day so I knew I had to make this dish…and then as I was checking out I was asked for I.D! I love how strict they are with alcohol in the States… but even more than that, I love the idea that someone out there might think i’m too young to buy alcohol! {I told someone else my age the other day, and they said: “I would never guess you were that old!”} Thanks? I think? Anyway, all that matters is, I am still in my 20′s… just the other end of them!

So here is one of my ALL time favorite recipes, and I promise the BEST chicken marsala you will ever try!

For the Marsala Sauce:
3 tablespoons unsalted butter, cut into tablespoons, divided
10 ounces white mushrooms, thinly sliced
2 ounces sliced proscuitto (not paper thin), cut into 2-by-1/4/inch strips
3 tablespoons finely chopped yellow onion
1 tablespoon all-purpose flour
3/4 cup dry marsala
3/4 cup reduced-sodium chicken broth

4 boneless and skinless chicken breast halves, 7 to 8 ounces each
2 tablespoons Grill Baste (below) or olive oil
1 1/2 teaspoons Grill Seasoning
Finely chopped fresh flat-leaf parsley for garnish

For the Grill Baste:
2 Tbsp unsalted butter
1 small yellow onion, finely chopped
4 cloves garlic, chopped
1 Tbsp AP flour
1/2 cup extra virgin olive oil
1/4 cup red wine vinegar
2 Tbsp fresh lemon juice
1 Tbsp dijon Mustard
1 1/2 Tbsp sugar
2 Tbsp finely chopped fresh flat-leaf parley

For the Grill Seasoning
1/2 cup kosher Salt
2 Tbsp freshly ground black pepper
1 1/2 tsp granulated garlic
1 1/2 tsp granulated onion
1 1/2 tsp dry oregano
1/4 tsp crushed red pepper

Directions:

To make the sauce, melt 1 tablespoon of the butter in a large skillet over medium-high heat.  Add the mushrooms and cook, stirring occasionally, until browned, about 5 minutes.  Add the proscuitto and onion and cook, stirring often, until the onion softens, about 2 minutes more.  Sprinkle with the flour and stir well.  Stir in the marsala and broth and bring to a boil.  Cook, stirring often, until reduced to about 1 cup, about 5 minutes.  Set aside.

Cut each breast half in half crosswise to make a total of 8 chicken breast pieces.  Brush with the grill baste & season with the grill seasoning.
 Brush the grill grate clean.  Lightly oil the grate. Place the chicken on the grill. Cook, with the lid closed as much as possible, turning after 5 minutes, until the chicken is nicely browned and feels firm when the top is pressed with a finger, about 10 minutes total.  Remove from the grill. (You can also cook the chicken 5 minutes per side in a pan on your stove top).

Reheat the sauce in the skillet over medium heat, stirring constantly.  Remove from the heat.  One tablespoon at a time, add the remaining butter and stir until incorporated into the sauce.  Season with salt and pepper.  Place the chicken on a plate.  Spoon equal amounts of the sauce over each serving, sprinkle with parsley, and serve hot.


If there are two things my husband HATES it’s mushrooms and spaghetti! I think he was wondering what he had done wrong to deserve dinner today, but really I just wanted to make this one for me, because those happen to be two of my favorite things on earth! Best dish EVER!

I hope you are mushrooms fans like me, and that you love this dish as much as I do!
<3 Sarah