Monday, March 15, 2010

Chicken Marsala

Let's face it, inviting friends over for a dinner could be stressful.  You try to impress them by offering French cuisine that you can hardly even pronounce.  Picking complicated, time-consuming dishes can land you in the kitchen all day long.  Unless you are really into cooking and enjoy spending time in the kitchen, that could be a torture.  Even worth, complicated dishes take away from the time you should be spending with your guests and that's not fun. If you want to have a stress-free dinner party, you need what I'll call, "easy-fancy."  A great example of easy fancy is chicken marsala.  It's easy to make, takes no longer than 30 minute, and it can be prepared in advance. If you are preparing it in advance, take the pan off  the heat before you add the heavy cream.  Reheat and add the heavy cream just before serving.  Serve with pasta, bread, or rice. Enjoy!

Chicken Marsala  Print Recipe

1/2 cupflour
1/4 tspsalt (plus more for seasoning)
a few pinchespepper
2 Tbspolive oil
4boneless, skinless chicken thighs
1shallot, minced
1 pack(10 oz)baby bella mushrooms
1~2 tspfresh thyme (or half the amount of dried)
1/4 cup dry marsala wine
1/2 cupchicken stock
3~4 Tbspheavy cream


  1. PREPARE CHICKEN: In a shallow bowl or plate, combine the flour, salt and pepper and mix well. Dredge the chicken in the flour mixture, shake off the excess.
  2. In a large skillet, heat 1 tablespoon of the oil over medium high heat.  Cook the chicken until golden brown on both sides, about 3~4 minutes per side. Transfer the chicken on to a plate, cover with aluminum foil and keep warm. Set aside.
  3. PREPARE SAUCE: Add 1 tablespoon of the remaining oil to the skillet and add the shallots. Cook and stir until the shallots become translucent.  Add the mushrooms, cook until tender. Add the thyme.
  4. Pour in the marsala and bring to a boil, scraping off any brown bits from the bottom of the pan.  When the marsala is reduced by half, add the chicken stock and bring to a boil, cook for a few minutes. 
  5. FINISH: Return the chicken into the pan, cook for about 5 to 6 minutes. Add salt and pepper to taste. Swirl in the heavy cream and serve.

Serves 4