Chicken Marsala Family Style


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Chicken Marsala

Chicken Marsala

This Chicken Marsala recipe is a family favorite and one of my most requested recipes. If you are unsure about an ingredient, add a little at a time until you have the desired flavor and consistency you like. This family style version easily feeds a large family. To make the original recipe, pound 2-4 chicken breasts (one per person) to about 1/2 inch thick, bread it, brown it, set it aside. Cut the liquids by 1/4 – 1/2 of the recipe below, omit the pasta, but do everything else the same. You can also omit the half & half. The sauce is still wonderful!

 

Family Style Chicken Marsala Ingredients
  • 3-4  skinless chicken breasts, cut into bite size pieces
  • 16oz  baby bella mushrooms, sliced
  • 1 med onion, large dice
  • 1 pkg penne pasta, start your water after you cut the chicken
  • 2 – 3 cups  chicken broth, have a little extra on hand in case you want to thin sauce
  • 1/4 cup Marsala wine add slowly to taste (found in most supermarkets with the cooking wine)
  • 1/4 cup fat free half & half,  you can use real cream, I prefer to cut the fat
  • cooking spray
  • Italian flavored bread crumbs for coating chicken
  • Italian seasoning
  • Corn Starch, about 1 tsp per 1/2 cup room temp or cold liquid – never hot liquid
  • Olive oil

Chicken Marsala Directions:

1.  Lightly spray the chicken with cooking spray.

2.  Sprinkle with Italian seasoning, coat with bread crumbs & lightly brown in olive oil, in 2 batches if needed. Do not over crowd the pan and do not fully cook.

3.  Remove from pan, drain on paper towel and set aside in a large bowl.

4.  In the meantime, start your water for the pasta, add pasta once water begins to boil.

Chicken recipe

5.  Pour off oil, add a little chicken broth to deglaze all the yummy bits left behind and add all of that to the bowl with the chicken.

6.  Add a little olive oil and saute the onions, add to the bowl with the chicken, add a little oil if you need to and brown the mushrooms, add those to the bowl with the chicken.

7.  Do not discard any juice left behind from the mushrooms. Pour it into the bowl with the chicken.

8.  Add 2 cups of chicken broth and Marsala wine, let simmer 3-4 minutes, add the chicken, onion and mushrooms. Simmer about 5 minutes.

9.  Stir in the half & half, simmer 3 minutes.

10.  In the meantime, drain pasta and put it in a clean large bowl.

11.  To thicken the sauce slowly, add cornstarch dissolved in room temperature chicken broth or water a little at a time and simmer until you get the desired thickness you want.

12.  Pour the chicken and sauce over pasta, mix well, serve with a salad and crusty bread.

Buen Appetito ~ Valerie

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