Once upon a time I despised mushrooms. I had never tried them (like most people that judge mushrooms), but I was certain that I did not like them. One day I grew up and now I can’t….stop….eating them.
Chicken Marsala is just a heart warming dish that always reminds me of my momma. If I haven’t said this before, my mother can make any thing. She cooks just about everything. Asian food, West Indie food, Spanish food, Italian, American. I can’t recall a single time that I asked my mom to make something and she failed me. This is one of those dishes that I’ve had in nice restaurants all over and none have compared to my mommas. Once I started living on my own I started making all of the things that made me miss being home. I only live 5 minutes from my parents but that’s far enough to miss home cooked meals.
I’m also a huge fan of gravy. Any kind of sauce is my thing. It took me a while to get a good consistency for this sauce but one day, with a glass of wine in my hand, I perfected it. I don’t like my sauce super thick and I don’t like it watery so you ca imagine my trial and error. The best part of this dish is it tastes like it took all day, but I usually get it ready and served in about 30 minutes so don’t believe the hype about this being a complicated dish.
My mother also NEVER uses a recipe. I can’t call her up and ask her what she puts in her beef stew because she doesn’t measure a single thing yet it always comes out the same just right. That totally rubbed off on me because I don’t even own measuring spoons. I probably should, but wheres the fun in being so exact?
What do you need?
- 4 thin chicken cutlets 1/4inch thick
- 2 cups of sliced cremini mushrooms (must be washed first!)
- 1 cup beef stock
- 2/3 cup Marsala cooking wine
- 1 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup of chopped fresh flat lead parsley
- 4 tbsp butter
- 2 garlic cloves minced
- 1 shallot finely diced
- 2 tbs olive oil
- 2 tbsp flour
- Salt , pepper & onion powder
- Season both sides of your cutlets with salt, pepper and onion powder to taste. About 1/2 tsp of each for each side. Add to a large skillet with one tbsp of butter and tbps of olive oil. Cook on one side 1 1/2-2 minutes and the same on the other side. With tongs, remove your chicken to a plate and let sit.
- With all of those yummy chicken juices in the pan, add 2 tbsp butter and add your mushrooms and shallots. Sautée for roughly 6 minutes on medium high heat until they are tender and remove from pan and add to your chicken on the side. Right before you take the mushrooms out of the pan, season them with a tsp of salt and tsp of pepper, toss around and remove.
3. Add 2tbsp do butter and your tbsp of flour to the pan and whisk until the flour is dissolved. Add your garlic and sauté for a minute. Add your beef stock and whisk about 4 minutes until it thickens. Make sure to scrap off the delicious flavoring off the bottom of the pan from the previous steps, there’s a lot of flavor there! Add your Marsala wine, Dijon mustard and Worcestershire sauce. Let cook and thicken for another 5-6 minutes on medium heat.
4. Add back in your chicken and mushrooms and let cook 10 minutes on medium low heat.
5. Right before serving, add your freshly chopped parsley.
*I served my marsala with thin spaghetti