Chicken Marsala was one of my favorites in college and I realized it’s been years since I’ve eaten it. One reason is that Lon didn’t eat mushrooms till recently and I eat most of my dinners with him. I got uber excited today when I realized I could make Chicken Marsala for him to try. Most recipes use chicken breast but I hate white meat so this one is made with dark meat. I also used portobellos instead of the normal white button mushrooms because I happened to have them in my fridge.

Chicken Marsala with Portobello Mushrooms
~3 servings

  • 3 boneless skinless chicken thighs (about 1 pound)
  • 1/2 cup all purpose flour
  • 2 teaspoons vegetable oil
  • 1 tablespoon butter
  • 1/4 cup finely chopped onion
  • 3 large portobello mushrooms, stemmed, cleaned, and sliced
  • 1 1/2 cup chicken broth
  • 1/2 cup marsala wine
  • salt and pepper to taste

1. Lay the chicken thighs on a cutting board. Do not overlap. Lay a piece of plastic wrap on top and pound the chicken.

pound chicken

2. Place the flour on a shallow dish and stir in a little salt and pepper. Dip the chicken in the flour until all surface area is covered and dust off excess.
3. Heat oil in a large skillet on medium high heat. Lay chicken flat, without overlapping, in the skillet and cook for 2 minutes on each side. Remove to a plate and set aside.
4. Add butter and onion to the skillet and stir until butter melts. Add mushrooms, season with salt and pepper, and stir continuously until cooked through, about 3 minutes.

cook portobellos

5. Add chicken broth and marsala and bring to a boil. Push mushrooms over and put the chicken back into the pan and cook for 5 minutes. Flip the chicken and cook for another 3 minutes, or until sauce has thickened to your liking. Serve over pasta or rice.

Chicken Marsala with Portobello

This dish was very comforting for me but Lon wasn’t so happy about giant pieces of mushrooms. (It’s still bothering him psychologically.) Yet, he still ate a giant plate of it, which says a lot.

posted by jessica at 03:05 PM Filed under Italian, Recipes. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.