Easy Chicken Marsala

Whew.  You all blow me away.

Easy Chicken Marsala by Lacey Baier, a sweet pea chef

I can’t begin to explain just how much your comments, emails and messages meant to me over the past week.  I feel so supported by you and I really, really appreciate it.

*Oh, in case you have absolutely no idea what I’m talking about, you can check out my last post on my new career goal.

Easy Chicken Marsala by Lacey Baier, a sweet pea chef

Among the amazing support and offers of encouragement many of you shared, there was also a concern as to whether I’ll keep posting recipes on the blog.  So, to you, I have three simple words: Easy Chicken Marsala.

Heehee.

Easy Chicken Marsala by Lacey Baier, a sweet pea chef

To give you an idea of just how easy this meal is to make, consider this:  We are almost completely packed up and ready to move.  Boxes are stacked to the ceiling in our office.  We have been using disposable plates, cups and silverware for longer than I’d like to think about.  I had exactly two pans, less than three spice jars, a random Ziploc bag with a cup of all-purpose flour, kosher salt, pepper and a handful of cooking spatulas in my kitchen.

Easy Chicken Marsala by Lacey Baier, a sweet pea chef

And I was still able to easily make this for dinner the other night.

(And, yes, I am going a little crazy waiting for our new home to close.)

Easy Chicken Marsala by Lacey Baier, a sweet pea chef

Chicken Marsala is wonderfully simple and tasty.  It gets a subtle sweetness from the Marsala wine, but it’s still quite savory and delicious.  I like to serve it over bow-tie or egg noodles, but that’s just me.

Easy Chicken Marsala

1 lb. boneless, skinless chicken breasts
1/4 cup olive oil
1/4 cup all-purpose flour
1 1/2 tsp. kosher salt, plus more to taste
1/2 tsp. ground black pepper, plus more to taste
1/2 tsp. herbes de Provence (can substitute dried oregano)
1 medium yellow onion, chopped
20 small cremini mushrooms, stems removed
1 clove garlic, minced
1 cup Marsala wine
1 cup chicken stock
2 tbsp. unsalted butter

Directions

Place chicken breasts between two sheets of plastic wrap or parchment paper and pound evenly until approximately 1/4-inch thick. Once flattened, season both sides generously with kosher salt and ground black pepper. Cut into large chunks if preferred.

In a large bowl or large Ziploc bag, combine flour, salt, pepper and herbes de Provence.

Heat the oil on medium-high in a large skillet. Dredge the chicken cutlets in the seasoned flour, shaking off the excess. Fry the chicken for approximately 5 minutes on each side until golden, turning once and repeating with other side. Remove the chicken and set aside.

Add the chopped onion to the drippings in the pan and saute until sweating, about 2-3 minutes. Next, add the mushrooms and garlic and saute until they are nicely browned and their moisture has evaporated, about 5-8 minutes. Season with salt and pepper, to taste.

Pour the Marsala wine in the pan and boil down for 2-3 minutes to reduce. Add the chicken stock and simmer for a minute to reduce again. Stir in the butter and return the chicken to the pan, cooking 1-2 more minutes while the butter melts and the chicken heats through. Season with salt and pepper to taste, if necessary.

Serve over egg or bow-tie noodles, if desired.

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About the author: My name is Lacey and I’m so glad you’re here. I am a foodie, a photographer, a chef, and a project manager at a local tech start-up in Austin. But, most importantly, I am the mother of three adorable little kiddos (Jordan, Savannah and Hunter) and am madly in love with and married to my high school sweetheart, Dustin.

12 comments… add one

  1. Kathy Baier February 5, 2012, 7:03 pm

    Made it tonight. YUMMY!! And it was easy.

    Reply
  2. Aline February 5, 2012, 10:27 pm

    I like this kind of food..Sounds yummy thanks for sharing this post to us..

    Reply
  3. Marrifelle February 7, 2012, 11:12 pm

    This makes me really hungry!

    Reply
  4. Tricia February 9, 2012, 3:37 am

    I cant wait to try this kind of food..Sounds really delicious..

    Reply
  5. Cinny18 February 9, 2012, 9:17 am

    How i wish i can perfect in making these chicken marsala so that i can prepared it when taking special occasion.

    Reply
  6. Tisha February 13, 2012, 5:02 am

    I cant wait to try this kind of food..Thanks for the recipe..

    Reply
  7. Doane*16 February 13, 2012, 10:06 am

    Your blog is delicious amazing! I want to taste this “chicken Marsala” to discover how it runs in my tongue. Excellent!

    Reply
  8. Lindset February 15, 2012, 3:46 am

    Sounds really good to eat..thank you for sharing the recipe..I will try cook this and share to my friend..

    Reply
  9. Amber March 8, 2012, 6:39 pm

    I just made this tonight, it was amazing! Thanks for the recipe :)

    Reply
  10. diana July 20, 2012, 5:57 pm

    Lacey,
    What can I exchange the wine with??

    Reply
    1. lacey - a sweet pea chef July 20, 2012, 9:37 pm

      Diana, if you can’t find Marsala wine, you can use sweet sherry or a very sweet red wine. Good luck!

      Reply

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