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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 engine builder who cooks is my husband, a retired NASCAR engine builder. 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 Engine Builder'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.
Into the Oven for 20 Minutes
Lots of Wonderful, and Similar Recipes
In my recipe series, entitled "the Engine Builder Cooks there are 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 Calphalon soup pot that you see in this photo. 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 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
- 1. Wash and slice mushrooms. Set aside.
- 2. In shallow bowl, mix together flour, garlic powder, and salt.
- 3. Trim the fat off chicken, and slice in half to make thin filets as shown in photo below.
- 4. Dredge chicken in flour mixture.
- 5. Lightly brown chicken filets in olive oil. Set aside on a plate.
- 6. Make a roux by adding unused flour mixture to remaining olive oil. Stir until flour is dissolved.
- 7. Stir in marsala.
- 8. Add mushrooms, and stir until they are well-coated, then return chicken to the pan.
- 9. 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.
This is the newest version of the soup pot that you see in many of my photos. It is my favorite piece of Calphalon cookware.
These are the ingredients needed to make this recipe. This was the first time we had used this brand (Taylor) of marsala, and we will not likely purchase it again. Although the recipe calls for 1/2 bottle, this brand is a bit bland, so much more was necessary.
I have left out photos and descriptions of steps 1 & 2, as they are self-explanatory.
Step 3 - Filet the Chicken
The breast should be fileted, as shown here. The thinner pieces will cook faster, and provide 2 pieces per person for a nice meal.
Step 4 - Lightly Dredged Chicken
The chicken should be dredged lightly in the flour, salt, and garlic powder mixture.
Step 5 - Browning the Chicken
The chicken should be lightly browned in the olive oil. The key word here is "lightly". The majority of the cooking will be done in the oven. After the chicken is a light golden brown, remove it from the oil, and place it on paper towels to drain away any excess oil.
Step 6 - Making the Roux and Adding the Marsala
After removing the chicken from the hot olive oil, add the remaining flour mixture and stir well. It will be lumpy at first. After the flour is dissolved, begin adding the marsala, stirring continuously until all lumps are dissolved, and at least half the bottle of marsala has been added. Depending on the brand of marsala, more or less may be needed.
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
After finishing step 6, stir in the mushrooms until they are coated with the marsala sauce. Then place the chicken back into the mixture. You're all done, except for the baking.
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 Calphalon 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.
This chicken marsala is out of the oven, and ready to eat.
The Engine Builder's Chicken Marsala
We have several of these Oxo products, and have enjoyed them for many years. I highly recommend them.
Thank you for reading this recipe article. If you make one of the engine builder's recipes, we both sincerely hope you enjoy it. We'd love to hear from you, so please leave a comment to let me know you dropped by for a visit.
© 2012 MariaMontgomery