The first time I ever tried Chicken Marsala, I was forced to order it at a restaurant since it was the only gluten free dish on the menu. At the time, I was convinced I hated mushrooms. But since my only other option was to go hungry, I went ahead and ordered it.
When the server set it down in front of me, I reluctantly took my first bite. Be still my beating taste buds, it was amazing! The Marsala wine added such a unique flavor that I had never tasted before, the gravy-like sauce made this dish an instant comfort food. In fact, this first Chicken Marsala experience convinced me to give mushrooms another chance. Since then, I’ve learned to love them! You know that a food is worth re-creating when it can make your least favorite food a new diet staple. Now I make Chicken Marsala all the time, and it’s always a hit with whoever is sharing my table. Read on to discover your new favorite dinner!
- 2 tablespoons of olive oil
- 1 1/2 cups of sliced mushrooms
- 2 chicken breasts
- 1/2 cup of Marsala wine
- 1 1/4 cups of broth (chicken or vegetable)
- 2 teaspoons of thyme
- 2 teaspoons of chopped rosemary
- 1/4 tablespoon of minced garlic
- Salt and pepper to taste
- 1 1/2 tablespoons of cornstarch mixed with 2 tablespoons of cold water
- In a large skillet, heat the olive oil over medium-high heat. Saute the mushrooms for about 5 minutes or until tender.
- Move the mushrooms to the outer edges of the skillet and place the chicken in the middle. Sear until golden brown.
- Add the Marsala wine, broth, thyme, rosemary, garlic, salt, and pepper to the skillet and simmer uncovered for about 10 minutes, or until the chicken is cooked through.
- Dissolve the cornstarch in about 2 tablespoons of cold water in a small bowl and slowly stir the mixture into the skillet to thicken the sauce. Add more if needed for your desired thickness.
My favorite way to eat Chicken Marsala is to serve it over a bowl of mashed potatoes, using the extra mushroom sauce as a gravy. So delicious!