When I think of delicious, old-fashioned comfort food (you know, the kind that makes you feel loved inside and out once you take the last bite) I think of Chicken Marsala. They say this classic Italian dish dates to the 19th century and originated in Sicily, where Marsala wine is produced. Now, this beloved Italian dish has found a permanent place as a meal I will make again and again.
I make this family favorite by slow simmering thinly sliced chicken breasts snuggled between a bed of mushrooms that bath in sweet Marsala wine and heavy cream as it cooks. Because my daughter is both gluten-free and dairy-free, I created a version for her that tastes almost exactly the same as my original version. You can find the substitutes in the notes section to the right of the ingredients.
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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| Prep Time | 15 minutes |
| Cook Time | 30 minutes |
| Servings |
servings
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- 4 large skinless chicken breasts
- 1/2 stick butter or use dairy-free butter
- 1/4 cup olive oil
- 1 cup all-purpose flour or use gluten-free flour
- 1 teaspoon salt plus extra for salting chicken
- 1/2 teaspoon pepper plus extra for seasoning chickien
- 16 ounces sliced portobella mushrooms
- 4 cups marsala wine
- 3/4 cup heavy cream or 1/2 cup coconut milk for dairy free option
Ingredients
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- Begin by slicing the chicken breasts in half length-wise to create 8 thin breasts. Thinner breasts make a much more tender chicken marsala.
- Preheat the pan over medium-high heat for 1-minute. Add the oil and butter and allow the butter to dissolve into the oil before adding the chicken.
- Salt, pepper, and flour both sides of each chicken breast and lay them into the hot oil. Cook both sides until lightly golden brown. Transfer the chicken to a plate and cover tightly with tin foil.
- Add mushrooms to the pan and saute 1-2 minutes or until lightly tender. Add in marsala wine, and simmer 2 minutes to loosen the dried particles from the bottom of the pan.
- Stir in the heavy cream, salt, and pepper simmering for an additional 2 minutes to infuse the flavors.
- Transfer the chicken back to the pan, submerging them into the sauce. Continue to cook 10 minutes or until chicken is done, being careful not to overcook the meat.
- Serve hot with mashed potatoes or buttered noodles.
You can make this recipe both gluten-free and dairy-free by using the alternative ingredients recommended.
Recipe by Lisa Soldo-Johnson for www.culinarybutterfly.com