My Chicken Marsala has become the go-to recipe everyone in my family always wants me to make (I made it for my beloved fam on Christmas). My mom insists it's now "famous". I'm not quite so sure about that, but I will say it's damn good, and probably one of the best dishes I cook at home. Now a warning: I've never put the recipe on paper, I've always done it all in my head, so this was a bit of a challenge. The good part is, you can add and subtract a bit here and there and season to your liking and it will still be DEELISH!! Please enjoy and let me know how yours turns out!! Buon Appetito!!
2 lbs of thin cut ORGANIC chicken breasts (the butcher can cut them)(approx 6-8 pieces)
1 large package of organic baby bella mushrooms (can substitute white or button)
1 half large organic yellow onion, diced
2 cloves fresh garlic, minced
1/3 cup Marsala wine
1/4 cup milk (whole or 2%)
1/3 cup organic low-sodium chicken stock
2 tbsp Wondra flour (a bit more or less to thicken)
Fresh parsley or basil for garnish
Grated parmiggiano cheese
Salt and pepper
1/2 tbsp garlic powder
2 cups all purpose flour
4 tbsp Extra Virgin Olive Oil
Preheat oven to 425 degrees. First we need to make the dredging station. Fill a medium size tray or tupperware with the all purpose flour, garlic powder, and 1 tsp each salt and pepper. After thoroughly washing chicken and patting dry, lightly dredge chicken in flour mixture and set aside on another tray.
Heat half olive oil in large non-stick skillet. Sautee chicken approx 3 min on each side until golden brown. Chicken should NOT be cooked through yet. Place chicken in a baking dish that's large enough to fit all the chicken in one layer along the bottom (or close to it).
Rinse out or wipe skillet and heat remainder olive oil in pan on medium high heat. Add onions first, then garlic, sautee for 2 min then add the mushrooms. Season with salt and pepper. After they soften, add the Marsala wine. Let the wine cook down with the veggies for approx. 3-4 min until very fragrant and slightly (but not completely absorbed) then add the chicken stock and milk. Season with salt and pepper. Cook 3 more min. Start adding the Wondra flour a hefty sprinkle at a time. There isn't a perfect science to this and I always eyeball it. I will add a bit and let thicken until I reach my desired consistency. I'm not a fan of clear and runny Marsala sauce, I like mine creamier. So that's the reason for the milk and flour. Once you get it how you like it (salt and pepper again to taste), let it simmer for a few more min.
Pour the mixture over the chicken and make sure to spread it evenly and coat everything. Bake covered in tinfoil for approx 30 min. Check chicken to make sure it's cooked through as bake time can vary based on chicken thickness. Do NOT overcook as chicken can become dry.
Sprinkle with fresh basil or parsley and grated parmiggiano (or incanestrato cheese if you can find it) Makes 6-8 servings. (Great as leftovers too!)