Chicken Marsala, a meal I’ve had only 3 times in my life… and loved every single time. I imagine my previous ignorance of this meal stems from the mushroom component. I used to hate them… nowadays I’m still not a huge mushroom fan, but for some reason I not only tolerate them, but enjoy them in certain meals (pizza, burgers, etc).
I expected this meal to be one of those hour long expeditions in sauce making… eventually leading up to an epic fail and having to start over or give up. This was neither time consuming nor difficult which was a welcomed surprise.
I was torn between breading or not breading the chicken… I went for a light breading (flour and seasoning) just so the sauce had something to grab on to. I cooked the chicken in a large skillet over medium heat in some oil and butter then removed them and added the wine, mushrooms, onions, cream, and chicken broth.
Once the onions and mushrooms were mostly cooked I added a cornstarch slurry to the sauce to thicken it up then added the chicken back in to get everything assimilated.
Somewhere in that process I started the whole wheat fettuccine, which takes a bit longer than the standard pasta.
When it comes to chicken marsala, the sauce is the hero of this dish in my eyes so I went out of my way to make a lot more than I needed (still could have used more). I’ve never had this meal professionally prepared for me, but I can not expect it to get much better than this.
Know of anything else worth making with Marsala wine or should I just make this 2 more times to use up what I bought?
Chicken, mushrooms and fettuccine smothered in a creamy Marsala sauce. It’s painful to have to buy a bottle of wine just for one recipe… but this was damn good so you’ll be making it again soon.