Chicken with Mushroom Marsala Sauce

Chicken Marsala is one of our family's favorite dishes to share when we are lucky enough to go to the restaurant Buca di Beppo. We usually fight over who gets the last piece of chicken. It's flavorful, juicy, and is one of those things you eat and ask "what IS that I'm tasting?" It's the Marsala wine that makes it so good, and the recipe calls for a whole bottle, making this somewhat of a luxury meal. I've tried both dry and sweet Marsala in this, and either one is wonderful. The recipe might sound intimidating, but it's really very easy and quick to make, and worth the price.

Over the years I've messed with this dish to try to match the recipe at Buca, and I know I'll never master it, but this is pretty darn close. Served with some garlic mashed potatoes and a good glass of wine, it's an awesome meal.

Season the chicken with salt and pepper.  Pour the flour into a shallow dish and dredge the chicken in the flour. Heat the olive oil in a large saute pan over medium heat, then add the chicken and saute until golden brown on both sides. Remove the chicken and set aside.

Add the mushrooms to the remaining pan drippings and saute for a couple of minutes. 

Carefully pour in the Marsala wine (do this off the flame if you have a gas stove) and raise the temperature to medium high to bring the sauce to a low boil. Cook until the sauce has reduced by half.

Remove the pan from the heat and stir the butter into the sauce.  This will give it a nice glossy finish.

Divide the chicken breasts onto separate plates and pour the mushroom Marsala sauce equally over the top. Serve with garlic mashed potatoes.

CHICKEN WITH MUSHROOM MARSALA SAUCE                                             Printable Version

2 pounds boneless, skinless chicken breast or tenderloins
Salt and pepper
Flour for dredging
Olive oil
One 8 oz. container button mushrooms
32 oz. bottle of Marsala wine (sweet or dry)
1/4 c. butter

Season the chicken with salt and pepper.  Pour the flour into a shallow dish and dredge the chicken in the flour. Heat the olive oil in a large saute pan over medium heat, then add the chicken and saute until golden brown on both sides. Remove the chicken and set aside. Add the mushrooms to the remaining pan drippings and saute for a couple of minutes. Carefully pour in the Marsala wine and raise the temperature to medium high to bring the sauce to a simmer, then cook until the sauce has reduced by half. Remove the pan from the heat and stir the butter into the sauce.

Place the chicken breasts on separate plates and pour the mushroom Marsala sauce equally over the top. Serve with garlic mashed potatoes.