Chicken Marsala is a cool weather standby in our home. The ingredients are simple and the outcome is classic. I love using wine to create a simple sauce using the scrapings from the foods cooked in the pan. Similarly, I love one pan cooking! And I think Luke loves it even more since he usually has dish duty after I cook. :)
For this dish I used thinly sliced chicken breast. However, you can certainly use pork or veal and yield different but delicious results. While Marsala wine isn’t critical to the success of the dish, it provides a sweeter edge than other red wines.
Use what you have, and get creative!
Chicken Marsala with Sauteed Broccoli Rabe: Serves 2-3
1 scallion, chopped
2-3 cloves of garlic, minced
8 oz. sliced baby bella mushrooms
1/4 c. flour
salt and pepper
3/4 lb thinly sliced chicken breast
3/4 c. chicken (or vegetable broth)
3/4 c. Marsala wine
salt & pepper to taste
1 head broccoli rabe
1/2 pkg. pasta
- Heat olive oil over medium heat
- Add shallot then garlic and saute. Add mushrooms and cook until liquid dissolves– about 5 minutes.
- Meanwhile, put flour in a shallow dish and season with salt and pepper.
- Dredge (place cutlets in plate of flour and coat) chicken in flour.
- Remove mushrooms. Add a little more oil if necessary
- Add chicken and cook until done- about 3 minutes/side (depending on thickness)
- Remove chicken and add broth to pan, scraping bottom of the pan to loosen burnt bits.
- Add Marsala wine and mushrooms. Bring to a boil, and reduce heat to simmer until sauce reduces by half.
- Add chicken back to pan and coat with mushroom mixture until heated through.
- Serve with pasta and/or broccoli rabe (our favorite!! Simply washed and sauteed in a little bit of olive oil)
This dish is perfect for a simple yet satisfying week day meal. Have a great night!