Bo's Chicken Marsala
The Best Chicken Marsala I Have Ever Eaten
There are probably lots of recipes for Chicken Marsala floating around, but I believe you will find this to be one of the best recipes for that dish that you have ever tried.
The best cook in our family is my husband, a retired NASCAR engine builder. and Auburn University engineer. Through our travels and dining out experiences we have become self-described "foodies", and, okay, maybe a bit snobbish about some restaurant foods that don't quite measure up to our tastes. What can I say? After trying several restaurants that were reported to have "wonderful" chicken marsala or some other dish, only to be repeatedly disappointed, I think Bo's Chicken Marsala was created in self-defense.
This is a dish that we don't have too often, but when we do, we really enjoy it. It is filling, easy to make, and relatively inexpensive. The only fat in it is a tiny bit of very healthy olive oil. We usually pair it with a side of grilled asparagus or other veggie, and a salad.
Lots of Wonderful, and Similar Recipes
He has several recipes that are similar in the way they are prepared and served. For example, they are all prepared in the same manner in the soup pot shown in photos below. That is where the similarities end. The Chicken Piccata has a lighter, more delicate, lemon sauce with capers, and is served over angel hair pasta. The Balsamic Chicken, on the other hand, has a moderately heavy sauce, and a very strong balsamic vinegar taste. Both are family favorites.
This one, Chicken Marsala has a heavier sauce and can have either a mild or strong Marsala wine taste, depending on the amount of Marsala used. Either way, the alcohol "burns off "during cooking, leaving only the Marsala flavor. This, too, has been very popular among family and friends.
- 1 boneless double chicken breast
- 1 large package mushrooms
- 1/2 bottle marsala
- 2 Tsb. olive oil
- 1/2 Tsp. salt
- 1/4 Cup flour
- 1 Tsp. garlic powder
- Wash and slice mushrooms. Set aside.
- In shallow bowl, mix together flour, garlic powder, and salt. (These days, we use gluten-free flour.)
- Trim the fat off chicken, and slice in half to make thin filets as shown in photo below.
- Dredge chicken in flour mixture.
- Lightly brown chicken filets in olive oil. Set aside on a plate.
- Make a roux by adding unused flour mixture to remaining olive oil. Stir until flour is dissolved.
- Stir in the marsala.
- Add mushrooms, and stir until they are well-coated, then return chicken to the pan.
- Bake at 400 degrees F. for 20 minutes.
My Favorite Piece of Cookware
We bought a set of Calphalon cookware during the first year of our marriage. We still use it, and have added a few pieces over the years.
I have left out photos and descriptions of steps 1 & 2, as they are self-explanatory.
Step 3 - Filet the Chicken
Step 4 - Lightly Dredged Chicken
Step 5 - Browning the Chicken
Step 6 - Making the Roux and Adding the Marsala
Don't skimp on the marsala. It adds a lot of flavor, and most (not all) of the alcohol will "burn off" during cooking.
Steps 7 and 8 - Mushrooms & Chicken Added
Into the Oven for 20 Minutes
Bake at 400 F. for 20 minutes
Put a lid onto the pan, and place into a 400 degree (F.) oven. Bake for 20 minutes. Serve with side vegetables, or over pasta. If you make a thin sauce, you can use angel hair. If you prefer a thicker sauce, you may want to use a heavier pasta such as fettucini.
This double-handled pan (or pot, if you prefer) is my favorite piece of cookware. Shortly after buying it, I went back to buy another one, but it had been discontinued -- the reason I got it for a very low price, I suppose.
Plated, and Ready to Eat
This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.
© 2012 MariaMontgomery