So the more from the chicken stock ended up being the chicken Marsala I have been craving! I didn’t have much time for the cooking and eating of the dinner before I had to go to bed but I crammed as much as I could into the dish so it didn’t taste rushed.
Let’s get started! Chicken Marsala is a super simple dish that sounds fancy so anything you want to add will only take it up a notch or two at the same time you don’t want to get too crazy, the beauty of the dish is its simplicity.
I put 4 chicken breasts into a baking dish and added about 1/4 cup of the fresh chicken stock and some fresh cracked black pepper and a sprinkle of salt, even tho the broth has flavor the chicken itself doesn’t so we add a little extra so the chicken won’t be bland. The breasts in broth need to bake for 15 to 20 minutes depending on their size at 350 degrees. This is a sort of set it and forget it moment giving you time to make the sauce.
Sauce!!! I love sauce. All kinds of sauce. This one is easy and you only need a handful of ingredients. Traditional chicken Marsala has mushrooms in a wine sauce and I don’t go too far from that. I sliced a shallot thin and sauteed them in butter for 3 or 4 minutes until the butter was mostly cooked away and then I added 2 tablespoons of chicken stock and 3 tablespoons of garlic paste and 2 teaspoons of the Marsala wine. I let this cook for another 3 or 4 minutes before I added the mushrooms, a pinch of salt and another 3 tablespoons of stock. Depending on how you cut your mushrooms will determine roughly how long to cook them. If you quartered your mushrooms then they will need 7 or 8 minutes but if you chose to slice them thin then they will only need 5 or 6 minutes. When your time is up the pan should be almost dry and starting to get those brown spots of yum and now you can add the wine to deglaze the pan and get all of those yummy bits off the pan and into the sauce!! Once you are bit free and the wine has cooked enough to get the alcohol out give a taste, make sure it has enough salt and pepper and wine flavor and yum. Now if you want a thicker sauce let the wine cook almost all the way away and sprinkle the whole pan with a little flour and stir until it is all dissolved and turn the heat up to get the flour and mushroom mix to a simmer and add about 1/2 cup of wine and stock combined- 1/4 cup of each- to the simmer and stir for a few minutes to get everyone all combined and reduce the heat to low to just keep it warm. The longer you leave the sauce on to warm the thicker it will get so if you are happy with the thickness of the sauce go ahead and kill the heat all together so you don’t end up with paste.
We made a sauce while our chicken was baking and now is a good time to check on that chicken, the FDA recommends that the chicken be cooked to 165 degrees but this will leave you with dry and nasty meat, I cook to 140 for boneless and 145 for bone in. Leave the chicken in the oven but turn it off, this passive cooking will get the meat up to temp without leaving it dried out and jerky like. You could even add a little more stock to it if you wanted to let it work as a steam bath and get more flavor into the meat!
I serve this with pasta, either bow ties or egg noodles and I cook the pasta in wine and water with a little salt sprinkled in so that the noodles get flavor as well!!
When it is all cooked plate and serve topped with a little parsley and maybe some crusty bread and in our case asparagus that had to be cooked wrapped with the last of the prosciutto!
Thanks ya’ll!! Happy cooking!