Quick And Easy Chicken Marsala Recipe

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This Chicken Marsala recipe shows you how to easily create an elegant main dish at home. This Chicken Marsala recipe is one of those quick and easy chicken recipes using wine and mushrooms. If you are having company and want to make something easy but really flavorful, try this chicken Marsala recipe.

1½ cups - Marsala Wine
2 Tbls. - Real Butter (no substitutes)
A few Tbls. - Extra Virgin Olive Oil
3/4 lbs. - Penne or Ziti Pasta
1½ lbs. - Boneless, Skinless Chicken Breast
1 good handful - All Purpose Flour
4 or 5 - Garlic Cloves (minced)
8 to 10 oz. - White Mushrooms or Baby 'Bellas (sliced)
1 to 2 Tbls. - Dried Parsley
Kosher Salt and Ground Black Pepper to taste

1. Melt butter in 10" or 12" skillet over medium heat. Any type of skillet should do, so long as it's not non-stick. I usually use stainless steel or plain old cast iron.

2. When butter is melted add mushrooms and garlic. Saute until mushrooms are browned and most of the liquid is evaporated, then remove to plate.

3. While mushrooms are cooking, cut out that hideous tendon that runs the length of the chicken breast. This is optional, as many restaurants choose to leave this in. When the tendon is out, pound the chicken thin (about 1/4").

4. After chicken is pounded thin, cut each piece crosswise into thirds.

5. Dredge pieces in flour and shake off excess.

6. With the skillet still over medium heat add a couple tablespoons olive oil, then add some chicken pieces. DO NOT CROWD THE PAN! Your goal here is to brown the chicken and develop a nice crust. You'll have to do this in a few batches. You'll also want the pan to remain fairly well lubricated, so you may have to add a small amount of oil to cook each batch. Remove each batch to same plate with mushrooms and garlic.

7. When final batch is done turn down heat to low. There should be a good amount of fond in the pan at this point (fond is all that brown caramelized stuff at the bottom of the pan). Add wine to deglaze the pan. Make sure to scrape up all that fond, it's really important.

8. When you have finished scraping fond, add chicken, mushrooms, and garlic back to the pan.

9. Add a few pinches of kosher salt and several grinds of black pepper. I usually do 10 grinds with my pepper mill. Yours will likely be slightly different. Add parsley as well. Stir everything together and let simmer.

10. While everything is simmering in the pan, cook pasta according to package directions.

11. When pasta is almost done check the pan sauce for thickness. You want it to coat the back of a spoon. If it seems too thin you can blend a tablespoon or two of flour with a small amount of cold water and add it to the pan. Stir it in well to thicken.

12. Drain water from pasta. Add pan of chicken marsala to pot of drained pasta and stir to combine. That's it. You're done. Now put it on your plate.

This is a savory dish, and if you are carb-friendly, make sure to have garlic bread ready to soak up the juice. There are many cooking variations for this recipe, so don't be shy and try adding ingredients that you like.

You can search the web for a free recipe for chicken marsala from Macaroni Grill. It will be hard to find the original because you don't really expect the founders to share the idea easily and make it available even to their competitors. But there are people who are like you, who love the recipe for chicken marsala from Macaroni Grill and have come up with their own versions to be shared with those who have similar a attraction to the recipe.
That's a great Macaroni Grill Chicken Marsala pic =====>

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