Chicken marsala is one of my favorite Italian dishes. And it’s one I can make in a few short minutes. The flavors of Marsala are so unique with a hint of sweetness (I always use sweet Marsala). Marsala wine comes from the town of Marsala in Sicily; besides being used to flavor recipes like tiramisu, Marsala is served as a mid-meal accompaniment or as a dessert wine.
My recipe uses mascarpone cheese to bring about the telltale creaminess of the dish but I have seen other recipes calling for whipping cream. So if you’re in a crunch, and you don’t have mascarpone on hand, sub in some heavy whipping cream and add a dash of cheese.
CHICKEN MARSALA RECIPE
1 1/2 T butter
16 oz baby bella mushrooms
5 garlic cloves, minced
2 T olive oil
20 oz chicken breasts, cut into chunks
salt and Trader Joes Everyday Seasoning (or other pepper seasoning)
2 c marsala
8 oz mascarpone cheese
In a skillet, heat butter on med-low. Once melted, add in mushrooms and sauté for 5 minutes, or until mushrooms have begun releasing their juices and turning golden brown. Add minced garlic and sauté for 1 minute. Remove mixture from pan and set aside.
Using the same pan, heat olive oil on stove. Season chicken. Add in chicken and sauté until cooked through. Add the mushrooms back to the pan. Add marsala and simmer for 2-3 minutes. Add mascarpone and carefully mix mascarpone through. Simmer for another 5 minutes.
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