Chicken Marsala

A cozy weeknight meal - Chicken Marsala

The first time I ever heard of Chicken Marsala was circa 2005. I was watching the Food Network after work one day and Giada de Laurentis was making it. Watching the Food Network was/is my guilty pleasure. I equate it to what people these days feel when they tune into the House Wives or the Kardashians. I’ve never been able to get into those reality shows, but man, do I ADORE watching the Food Network.

Anyways, this recipe was jotted down into a little notebook I kept on the coffee table for when something someone made inspired it. Remember - this is PRE-INTERNET! My son’s head nearly exploded when I told him this. I know. I’m a dinosaur. So this recipe is what I remember from the notes I took on the show. I believe I was watching @GiadaDeLaurentis. I don’t have exact measurements in my little recipe notebook, so I’ve taken some liberties and listed the recipe I made below.

I hope you try this. Marsala wine is delicious and makes for such an earthy, sweet, unique flavour.

Chicken Marsala

Ingredients:

• 4 thin chicken breasts, halved, if necessary. They should be about 1” thick.

• 8 oz cremini mushrooms, sliced

• 1 large onion, sliced

• 2 garlic cloves, minced

• 4 tbsp butter, divided

• 1 cup marsala wine

• 1 cup mascarpone cheese

• 2 tsp dijon mustard

• flat leaf parsley, chopped

• 1 lb fettuccine noodles (or other wide noodle) for serving

Directions:

1. Put a large pot of salted water on to boil.

2. Generously season both sides of the chicken with S&P. Melt 2 tbsp of butter and 1 tbsp oil in a large skillet. Add the chicken and brown, about 4 minutes each side.

3. Remove the chicken and set aside. Then add the remaining 2 tbsp butter and a splash of olive oil to the same pan. Add in the onions and season them with salt. Cook them down for a few minutes, then add in the minced garlic. Stir for 30 seconds then add in the mushrooms. Let these cook for about 5 mins.

4. Pour in the marsala wine and allow to simmer. Meanwhile, combine 1 cup of mascarpone cheese with 2 tsp dijon mustard. Add this into the mushroom mixture. Stir to combine.

5. Add the pasta to the cooking water. Add the chicken back into the pan. Reduce the heat to a simmer.

6. When the fettuccine is cooked al dente, drain it. Serve the chicken over the noodles, garnished with the flat leaf parsley.

Dig in and Enjoy!

This dish is rich and comforting with a flavour that is so unique. If you haven’t yet tried it, you must put it on your list! Let me know in the comments below your thoughts about the recipe!