One of the first “fancy” meals I remember making for Eric was Chicken Marsala. It really isn’t that hard to make, but at the time I felt fancy. Chicken Marsala was something I’d never eaten growing up, except for maybe once in a restaurant, and I’m pretty sure it was my first experience using wine for cooking. It seemed like a grown-up recipe.
It’s still one of my favorites today, though we hadn’t enjoyed it for a while. One of the downsides to what I do is that I’m always trying new recipes and we don’t often have a lot of repeats in comparison to the number of new recipes I regularly try. I was excited for this opportunity to make and share a dish in this recipe exchange that used Holland House wines for cooking because I’ve been craving chicken marsala lately.
I couldn’t find the original recipe I had used when I first cooked this dish, but a quick search provided me with one from Gourmet Magazine in 2005. I don’t remember using heavy cream as this recipe does, however I do love the creaminess that it adds to the sauce. I believe I used thyme instead of sage and I do like both so I’d probably use whatever I had on hand at the time.
I think a big crisp, green salad balances the boldness of the Chicken Marsala. I also like to serve it with a side of mashed potatoes. It feels so rich and comforting, yet sophisticated at the same time. And it’s perfect for a winter evening.
What is your favorite dish to cook with wine? I hope you will share it here and link up for a chance to win a great prize, valued at $100, from Holland House. Check out the Beef Stroganoff Jamie shared for the recipe exchange. Doesn’t that look good?
- 1 cup chicken broth
- 3 tablespoons finely chopped shallot
- 5 tablespoons unsalted butter
- 12 oz mushrooms, trimmed and thinly sliced
- 1-2 teaspoons finely chopped fresh sage
- 1 teaspoon fresh thyme leaves
- 3/4 teaspoon salt, or according to your taste
- 1/4 teaspoon black pepper, or according to your taste
- 1/4 teaspoon garlic powder
- 1 cup all-purpose flour
- 4 skinless boneless chicken breast halves (2 lb total)
- 2 tablespoons extra-virgin olive oil
- 3/4 cup Holland House Marsala wine
- 1/2 cup heavy cream
- 1 teaspoon fresh lemon juice
- Put oven rack in middle position and preheat oven to 200°F.
- Cook shallot in 3 tablespoons butter in an 8- to 10-inch heavy skillet over moderate heat, stirring, until shallot begins to turn golden, about 1 minute. Add mushrooms, 1 teaspoon sage, salt, and pepper and cook, stirring occasionally, until liquid mushrooms give off is evaporated and mushrooms begin to brown, 6 to 8 minutes. Remove from heat.
- Put flour in a wide shallow bowl, add salt, pepper, garlic powder, and mix. Gently pound chicken to 1/4 inch thick between 2 sheets of plastic wrap using the flat side of a meat mallet or a rolling pin.
- Pat chicken dry, then dredge in flour, 1 piece at a time, shaking off excess. Transfer to a plate or tray.
- Heat 1 tablespoon each of oil and butter in a 10-inch heavy skillet over moderately high heat until foam subsides, then sauté half of chicken, turning over once, until golden and just cooked through, about 4 minutes total. Transfer cooked chicken to a large heatproof platter, arranging in 1 layer, then put platter in oven to keep warm. Wipe out skillet with paper towels and cook remaining chicken in same manner, then transfer to oven, arranging in 1 layer.
- Add 3/4 cup wine to skillet and boil over high heat, stirring and scraping up brown bits, about 30 seconds. Add 3/4 cup broth (reserving extra 1/4 cup to thin the sauce later to reach desired consistency, if necessary), cream, and mushrooms, then simmer, stirring occasionally, until sauce is slightly thickened, 6 to 8 minutes. Add lemon juice and remaining 1 teaspoon sage and thyme leaves. If desired, thin sauce with chicken broth to reach desired consistency.
- Serve chicken with sauce.
With several adaptations from Gourmet, June 2005
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 656Total Fat 37gSaturated Fat 18gTrans Fat 0gUnsaturated Fat 16gCholesterol 175mgSodium 1003mgCarbohydrates 34gFiber 3gSugar 5gProtein 44g
GoodLifeEats.com offers recipe nutritional information as a courtesy and is an estimate only. This information comes from online calculators. Although GoodLifeEats.com makes every effort to provide accurate information, these figures are only estimates.
How To Participate
For a chance to win a Holland House Gift Basket and $75 cash card:
- Write and post a recipe on your blog about COOKING WITH WINE.
- Include “Come join the fun at the My Baking Addiction and GoodLife Eats Holiday Recipe Swap sponsored by Holland House.” in your blog post.
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- Submit your post before Dec. 30, 11:59 AM. On Dec. 31, 12:00 AM the widget will switch to voting mode. Be sure to encourage your readers to vote for you and/or vote for your favorites.
- Anyone can participate in the link up, but the prize will ship to US residents only.
- More detailed info, including buttons for your posts are available here.
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This Week’s Prize:
Holland House Gift Basket and a $75 cash card (2 winners), Total Value $100.
Prize provided by Holland House.
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