The children's books I write are all based on memories of my mom and me cooking in the kitchen, and I include a recipe in each book.
The Best Chicken Marsala
Simply put, the secret to chicken marsala is the sauce. Marsala sauce is comprised of Marsala wine, beef broth, onions, mushrooms, and seasoning. The chicken can be prepared and cooked in several ways, including coating it in eggs and flour and pounding it to the desired thickness (thinner is better). The chicken and sauce are complimented by either pasta or potatoes.
This dish is tasty and easy to prepare!
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- 2 pounds chicken breasts, thinly cut
- 3-4 tablespoons olive oil, (I recommend Filippo Berio Extra Light Tasting Olive Oil)
- 1/2 cup flour, (healthy option: Bob’s Red Mill Organic High Fiber Coconut Flour)
- 3 large eggs
- pinch garlic powder
- salt and pepper, to taste
- 1/3 to 1/2 box angel hair pasta
For the Marsala sauce:
- 1 cup Marsala wine
- 1 cup lowfat beef broth
- ¼ cup onions, diced
- ½ cup mushrooms, chopped
Step One: Prepare the Marsala Sauce
Combine wine, beef broth, diced onions, and mushrooms, mix, and simmer for 15-20 minutes. Simmer for 15-20 minutes on medium heat until the onions and mushrooms are tender, stirring occasionally.
Option: You can use a store-bought sauce like Wegmans Italian Classics Mushroom Marsala Sauce (only 60 calories per ¼ cup). I always buy two jars of sauce because it tends to be thick with lots of mushrooms, and having two jars provides extra sauce for serving. If using store-bought, empty the contents of the sauce jar(s) in a medium-size sauce pan and simmer on low for 10 minutes, stirring occasionally.
Step Two: Prepare and Cook the Chicken
- In a wide and shallow bowl, beat the eggs (I like to add a dash of nonfat milk).
- In a second shallow bowl, add ½ cup flour.
- Lay the chicken breasts on a flat surface covered with plastic wrap, and lay the second piece of plastic wrap over the chicken. Using a meat-pounding utensil or rolling pin, flatten the chicken out as desired. Remove the upper layer of plastic wrap and then season the chicken lightly with salt, pepper, and garlic powder.
- Next, in a large frying pan (preferably non-stick), add 3 tablespoons of olive oil and turn the heat on low to warm the oil.
- For the pasta, fill a large pot with water and bring it to a boil. Once it starts boiling, lower the heat until you are ready to cook the pasta.
- Dip each piece of chicken into the egg mixture, then in flour, then place in the frying pan with the oil. Caution: if using coconut flour, use the flour very sparingly. If you use too much, it can toughen up the chicken. Optional seasoning for added flavoring: sprinkle a little basil seasoning on the chicken.
- Saute the chicken for 4-6 minutes on each side or until it turns lightly golden brown, as shown in the photo.
Step Three: Cook Angel Hair Pasta
At this point, the water in the pot for the pasta should be boiling. Add angel hair pasta; add a few drops of olive oil and a pinch of salt in the water. Angel hair cooks fast so as soon as the pasta is al dente in about 6-8 minutes, drain the pasta.
Step Four: Put It All Together
Now that you have prepared all the food, it’s time to put it all together.
Either in individual plates or in one large serving dish, do the following:
- Add a thin layer of pasta
- Add a little bit of Marsala sauce to the pasta
- Add cooked chicken
- Add more Marsala sauce on chicken, and pasta as desired
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Save the Leftovers for Another Quick and Easy Dinner
An idea for leftovers: store extra chicken in a container for another dinner; cook fresh pasta another night for dinner; warm up chicken and extra Marsala sauce for a quick dinner.
Questions & Answers
Question: How do you prepare the potatoes instead of pasta?
Answer: If you wish to prepare potatoes rather than pasta, I recommend some roasted potatoes. You can find a recipe for potatoes in Step 2 of my article here: https://delishably.com/meat-dishes/Broiled-Flounde...