Chicken Marsala is just a heart warming comfort food 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 like this 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 just right. That totally rubbed off on me. So anywho, let’s get it cracking like a bad back.
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
- 1/3 cup Marsala cooking wine
- 2 tbsp Worcestershire sauce
- 1 tsp Dijon mustard
- 1/2 cup of chopped fresh flat lead parsley
- 4 tbsp butter
- 2 garlic cloves minced
- 2 tbs olive oil
- 1 tbsp flour
- Salt , pepper & onion powder
This is a little longer than most of my recipes but hang in there!
- 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 tbs 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. Sautée for roughly 5 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 shish until the flour is dissolved. Add your garlic and sautée 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.
*. I served my Marsala with creamy garlic mashed potatoes and smothered them with extra mushroom gravy.