So I have decided to (try) to complete the 52 Weeks of Cooking Challenge. (Try) being the key parenthesis in that sentence. I missed the first week because, well, frankly I completely forgot. I guess that would technically make this the 51 Weeks of Cooking Challenge – but lets not dwell on that because I’m already behind on Week 4. ANYWAYS… I know Marsala wine is a pretty liberal interpretation of “Alcohol” since I don’t think I’ve ever actually drank the stuff outside of the sauce that I pour over my chicken. Not to mention the ‘wine’ used is actually cooking wine, so you wouldn’t drink that anyways! And yep, ‘drank’ is the correct verbiage to use for both the wine and the sauce. But I digress…
Chicken Marsala is surprisingly simple and quick to make (provided you don’t stop to take pictures every step of the way, because then it’s neither of those things).
First things first, beat the crap out of that chicken! Using a meat mallet, or if you’re feeling crafty, a frying pan, flatten the chicken breasts between two pieces of plastic wrap or in a plastic bag.
Then prep your flour with a considerable amount of salt, pepper, and parsley flakes. I believe I also added a touch of lemon pepper because flavor. Then lightly coat the chicken breasts.
It’s a RECIPINCEPTION – A recipe within a recipe
Prep time: 2 minutes
Cook time: 20 minutes
Serves: 2ish (depending on your love for asparagus and willingness to share)
- 1/2 bunch Asparagus
- 3 tbsp minced garlic
- drizzle of olive oil
- drizzle of balsamic vinegar
- 1 tbsp butter (optional if you’re actually dieting or whatever)
This asparagus side is seriously simple and only takes a few minutes to complete. The key, I believe, is the glass pan. While other pans will work, it becomes too crispy on the tops for me. Generally, I will make this first and pop it into the oven at 350F for the amount of time it takes me to complete the rest of the meal – so about 20-25 minutes.
Back to the thing!
After about 5 minutes, flip your chicken in the pan and continue to cook for an additional 5 minutes, or until deliciously golden.
Remove the chicken from the pan, but don’t clean it! Toss in the bacon to soak up some of the flavor instead.
While your bacon fries, clean and chop your mushrooms. When your bacon’s crispy, take it out and crumble it on a paper towel. Then in go the mushrooms!
To finish off the sauce, add the last part of flour to the pan and stir until the mushrooms are covered. Then quickly add the Marsala wine, the chicken broth, and the crumbled bacon and stir until smooth.
And there you have it!
Pour some of the Marsala sauce over your chicken, remove the asparagus from the oven, and microwave your baggie of rice! Fast, cheap, AND COMPLETELY DELICIOUS!
Basic Chicken Marsala
- Using a meat mallet, flatten your chicken breasts to be about 1/4 inch thick.
- Prep your flour in a shallow bowl and add a generous amount of salt and pepper and parsley leaves.
- Heat a skillet over medium-high and add approximately 2 tablespoons of butter. Bring to a bubble, but not quite browning.
- Dredge your flattened chicken in the flour then transfer directly into the pan (if using a smaller pan where the chicken will not fit side-by-side, do one breast at a time). Brown for 5 minutes per side, until golden and crispy.
- Remove the chicken from the pan and keep warm. Leave the drippings in the pan.
- Toss 2 slices of bacon into the frying pan while you slice your mushrooms. When crisp, remove bacon and crumble, and leave the grease in the pan.
- Add your mushrooms to the pan and saute until they have absorbed enough of the liquid and have started to brown.
- Then add the 2 tablespoons of flour and stir constantly until the mushrooms are covered.
- Finally, add the Marsala, chicken broth, lemon juice, and crumbled bacon and stir until smooth.
- Plate your chicken and spoon sauce over chicken – serve and enjoy!