Today I'm going to teach you how to make the best chicken marsala! I love a good comfort food recipe & if you do too, you're in for a treat! If you're visiting from Instagram, Facebook, or Youtube welcome! I'm so glad you're here. If you missed last week's post about goal setting & achievement, here. Disclaimer: this post may contain affiliate links. This helps me continue to provide you with how-to DIY projects as well as helpful blog posts. To learn more about what affiliate links are click, here.
There is something about an amazing comfort food dish, that has the power to erase all of a day's stress. Many of my comfort food recipes are nostalgic in the sense that eating them, reminds me of helping prepare family dinners in the kitchen. Closely followed by snuggles on the couch, while watching television (or the TV watching us). Sharing this recipe is a way to share a piece of me with you.
On this past Wednesday, I did a quick video testing out this recipe on my Instagram stories. If you aren't familiar with what stories are the quick breakdown is.. videos. It's sort of like a way you & I chat that allows you to see more behind the scenes, than just the photo above would. Press play, below. I wish this came with smell-a-vision. It smells divine & is the perfect meal for tonight!!
Are you hungry yet, friend? Pin, print & share this recipe with your friends! With your ingredient list you will be one step closer to savoring all this yummy deliciousness. If you are a fan of recipes or frequently are unsure of what to cook for dinner click, here. I promise you won't be disappointed!
4 (5 oz) chicken breasts (boneless, skinless) or substitute veal
2 tbsp. flour
8 tbsp. butter, divided
2 cups of mushrooms ( I sliced my mushrooms)
1 cup Holland House Marsala cooking Wine
2 tsp. fresh chopped parsley
1 Tbsp, rosemary (chopped)
Salt and pepper to taste
Pound out chicken until about 1/4" thick. (hint: use a meat tenderizer & some wax paper). Dredge lightly with flour on both sides. Melt 2 tbsp of butter in skillet over medium heat, then add chicken and cook through, 4 minutes on each side. Set aside chicken on a serving platter. Slice mushrooms thinly, melt 2 tbsp butter and sauté mushrooms over medium high heat until browned ( about 8 minutes). Remove mushrooms from skillet by placing them on top of chicken previously set aside. Deglaze skillet with cooking wine, scrape up all the delicious bits at the bottom. Let liquid reduce. Finally, add herbs & remaining butter, stir. Season to taste with salt & pepper.
Tip: Serve with hot red potato mash, or fettuccine. You could even add cheese or stuff with both prosciutto & cheese to elevate this dish.
I really like the freedom of that whipping up this at home version provides. In a sense you get to have your cake & eat it too, so do me a favor save this to your Pinterest board, print a copy & share it with a few of your friends!
I love to connecting with you guys, so make sure & tell me what you think below. Stay tuned to next weeks blog post where I share my next amazing DIY. If you have any questions, comments, tips or tricks to add to the best chicken marsala blog post, please leave them in the comments below.