Traditional chicken Marsala recipes often involve a few steps. Nothing hard, just extra prep work. First, chicken breasts are pounded thin, dusted with flour, and pan-fried. The next step involves making a pan sauce with the cooked the chicken "bits", sauteed mushrooms and Marsala wine. Then the chicken heads back to the pan to thicken the sauce (the flour-coating does the thickening).
As awesome as traditional chicken Marsala is, this dish isn't classic at all. First, the chicken is cut into bite-size pieces, making it easier to eat (no need to slice a whole pounded chicken breast with a knife) and then sauteed with the mushrooms. Thanks to the smaller pieces, more of the chicken is caramelized, thus tastier. I also swapped cremini mushrooms for regular white or button mushrooms. It's a subtle substitution, but the cremini mushroom flavor is much deeper. Then, I created the Marsala wine sauce by starting with a quick butter-flour roux that's later seasoned with onion and garlic. Once the sauce is ready, the chicken and mushrooms head back to the pan to pull all the flavors together.
I could have stopped there. I mean, the chicken and mushrooms in the velvety sauce were certainly awesome enough. But I didn't. I spooned the mixture over herby pasta, smothered everything in cheese and baked the dish until the cheese was gooey. In one bite, you get tender, herbal pasta, chicken and mushrooms in Marsala sauce and melted cheese. Chicken Marsala done right.
About the Marsala wine: Marsala is a fortified wine — a combination of wine and a distilled spirit, typically brandy. In terms of flavor, it's reminiscent of Madeira or sherry. Marsala comes in both sweet and dry varieties and dry is best for this dish. But don't fret, the flavor difference is minimal, so if you only have sweet, use that. Other great substitutions include the aforementioned Madeira and sherry, port, or pinot noir. The taste won't be the same, but they work in a pinch. For a non-alcoholic option, combine 1/4 cup white grape juice, 2 tablespoons sherry vinegar, and 1 tablespoon vanilla extract.
Chicken Marsala Pasta
Cooking spray
12 ounces spiral pasta, or any pasta shape
3 tablespoons olive oil, divided
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and ground black pepper
8 ounces sliced cremini mushrooms
3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup dry marsala wine
2 cups chicken broth or chicken stock
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup shredded mozzarella cheese
Fresh parsley leaves for serving, optional
Preheat the oven to 350 degrees. Coat a shallow baking dish with cooking spray.
Cook the pasta according to the package directions. Drain and return the pasta to the pot. Add 2 tablespoons of the oil, the oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Transfer the mixture to the prepared baking dish.
Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms to the pan and cook for 3 to 5 minutes, until soft. Remove the mushrooms from the pan and set aside.
Add the chicken to the same skillet over medium-high heat. Cook until browned on all sides, stirring frequently. Season with salt and pepper. Transfer the chicken to the plate with the mushrooms.
Melt the butter in the same skillet over medium heat. When the butter is bubbling, whisk in the flour. Whisk until smooth. Whisk in the Marsala wine and bring to a simmer. Simmer for 1 minute (this cooks the alcohol off, while preserving the great flavor). Whisk in the broth, onion powder and garlic powder. Bring to a simmer. Return the chicken and mushrooms to the pan (with any accumulated juices from the plate they were resting on!).
Simmer for 5 minutes, until the liquid has the consistency of gravy. Season to taste with salt and pepper (if necessary).
Spoon the mixture over the pasta. Top with the cheese. Bake for 10 minutes, until the cheese melts. Top with parsley before serving.
Serves 4
As awesome as traditional chicken Marsala is, this dish isn't classic at all. First, the chicken is cut into bite-size pieces, making it easier to eat (no need to slice a whole pounded chicken breast with a knife) and then sauteed with the mushrooms. Thanks to the smaller pieces, more of the chicken is caramelized, thus tastier. I also swapped cremini mushrooms for regular white or button mushrooms. It's a subtle substitution, but the cremini mushroom flavor is much deeper. Then, I created the Marsala wine sauce by starting with a quick butter-flour roux that's later seasoned with onion and garlic. Once the sauce is ready, the chicken and mushrooms head back to the pan to pull all the flavors together.
I could have stopped there. I mean, the chicken and mushrooms in the velvety sauce were certainly awesome enough. But I didn't. I spooned the mixture over herby pasta, smothered everything in cheese and baked the dish until the cheese was gooey. In one bite, you get tender, herbal pasta, chicken and mushrooms in Marsala sauce and melted cheese. Chicken Marsala done right.
About the Marsala wine: Marsala is a fortified wine — a combination of wine and a distilled spirit, typically brandy. In terms of flavor, it's reminiscent of Madeira or sherry. Marsala comes in both sweet and dry varieties and dry is best for this dish. But don't fret, the flavor difference is minimal, so if you only have sweet, use that. Other great substitutions include the aforementioned Madeira and sherry, port, or pinot noir. The taste won't be the same, but they work in a pinch. For a non-alcoholic option, combine 1/4 cup white grape juice, 2 tablespoons sherry vinegar, and 1 tablespoon vanilla extract.
Chicken Marsala Pasta
Cooking spray
12 ounces spiral pasta, or any pasta shape
3 tablespoons olive oil, divided
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and ground black pepper
8 ounces sliced cremini mushrooms
3/4 pound boneless skinless chicken breasts, cut into bite-size pieces
2 tablespoons butter
2 tablespoons all-purpose flour
1/2 cup dry marsala wine
2 cups chicken broth or chicken stock
1 teaspoon onion powder
1 teaspoon garlic powder
1 cup shredded mozzarella cheese
Fresh parsley leaves for serving, optional
Preheat the oven to 350 degrees. Coat a shallow baking dish with cooking spray.
Cook the pasta according to the package directions. Drain and return the pasta to the pot. Add 2 tablespoons of the oil, the oregano, basil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Toss to coat. Transfer the mixture to the prepared baking dish.
Heat the remaining tablespoon of oil in a large skillet over medium-high heat. Add the mushrooms to the pan and cook for 3 to 5 minutes, until soft. Remove the mushrooms from the pan and set aside.
Add the chicken to the same skillet over medium-high heat. Cook until browned on all sides, stirring frequently. Season with salt and pepper. Transfer the chicken to the plate with the mushrooms.
Melt the butter in the same skillet over medium heat. When the butter is bubbling, whisk in the flour. Whisk until smooth. Whisk in the Marsala wine and bring to a simmer. Simmer for 1 minute (this cooks the alcohol off, while preserving the great flavor). Whisk in the broth, onion powder and garlic powder. Bring to a simmer. Return the chicken and mushrooms to the pan (with any accumulated juices from the plate they were resting on!).
Simmer for 5 minutes, until the liquid has the consistency of gravy. Season to taste with salt and pepper (if necessary).
Spoon the mixture over the pasta. Top with the cheese. Bake for 10 minutes, until the cheese melts. Top with parsley before serving.
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