Chicken Marsala over Macaroni
I have been a major blog-delinquent—I apologize! I made this meal for my sweetheart’s birthday at the start of the month and I am just now posting it! Tsk tsk tsk!
Enough chastising, however, and on to the grub!
My husband really enjoys Chicken Marsala and orders it fairly regularly at restaurants. I hadn’t ever really thought about making it until I received The Best of America’s Test Kitchen 2008 as a holiday gift which features a straightforward and simple recipe for the dish. This recipe was easy and yielded delicious, flavorful, and juicy chicken. And the sauce is so tasty! (I made extra to serve over the macaroni.) I think this is a great special occasion dish and the best part is you won’t be shackled to the kitchen. I don’t think it took more than an hour to make! (Don’t hold me to that estimate, though—it could be skewed. The reason: well, let’s just say the chicken wasn’t the only one in the kitchen soaking up the wine!!!)
This is one of those dishes that made me really excited—for some reason I didn’t expect it to be as great as it was!
One note before I get into the recipe: I served this over Bucatini because that is what I had on hand. I would suggest that you use a smaller shaped macaroni, like penne or rigatoni. The long noodles were too slippery for such a light sauce.
Chicken Marsala over Macaroni:
- 8 chicken breasts
- 1/4 cup flour
- 3 tablespoons butter
- 1 small onion, finely chopped
- 8 ounces white mushroom, quartered*
- 3 cloves garlic, minced
- 3/4 cup sweet Marsala wine**
- 1/2 cup chicken broth***
- the juice of one lemon
- fresh parsley to taste
Get your water boiling.
Tenderize the chicken breasts in a plastic bag (or pressed between two pieces of saran wrap) by hitting with a meat tenderizer or a rolling pin. (You will want to pound them down to about 1/4 to 1/2 inch thick.)
Pat them dry and season both sides of each with salt and pepper. Coat them in flour and shake off the excess.
Heat about one tablespoon of olive oil in a skillet. Place four cutlets/breasts into the skillet and cook until golden brown–about 2-3 minutes on each side. Set aside and cook the remaining four cutlets in the same manner.
Boil your pasta.
Melt one tablespoon of butter in the now empty skillet. Cook the onion and mushroom over medium-high heat about 5 minutes, or until the onions are translucent and the mushroom are brown. Add the garlic and cook for about 1-2 minutes. Transfer this mushroom mixture to a bowl.
Deglaze the pan with the Marsala wine and broth, by adding it to the empty skillet and scraping the pan (using a wooden spoon) to get all of the brown tasty bits into the sauce. Bring to a boil over high heat and cook until sauce reduces by about half.
Reduce the heat to medium, add the chicken (and any accompanying juices) to the skillet and heat until the chicken is warmed through. Remove the chicken from the skillet and set aside.
Remove the skillet from the heat and whisk in the remaining two tablespoons of butter, lemon juice, parsley, and mushroom mixture.
Place macaroni in serving bowl. Top with chicken. Pour sauce over the top.
*I used two containers of pre-sliced white mushroom from the produce department.
**I used double (maybe even triple this amount) in order to have enough sauce for the pasta.
***I used an entire medium size carton of chicken broth.
Recipe adapted from The Best of America’s Test Kitchen 2008. You should buy it!