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Chicken Marsala, Oh My!

Honestly, this is one of those recipes that is warm, comforting, smells and tastes fabulous and just makes you feel good. Bonus there is wine in it which can only mean one thing: a little for the dish and a little for the chef (wink).


Now keep in mind this dish will take you 40 mins, but I promise you that it is well worth it. Oh I should probably mention that most people keep the chicken breast whole and thin it out but I like it cut into chunks. This is probably because I get anxious and want to dive face first into it without cutting anything, LOL. #sorrynotsorry


OK, enough talking and more eating, let's get into it! :)




Chicken Marsala

1-2 pounds of boneless, skinless chicken cut into bite sized chunks.

1/2 cup flour (GF flour works well too) You are going to put this into a gallon sized bag

1 large yellow onion, sliced

4 Tablespoons butter

2 Tablespoons olive oil

1/2 cup chicken broth or vegetable broth

1/2 cup merlot or cabernet, whichever you like to drink :)

1 Tablespoon minced garlic

1/2 Teaspoon allspice

1/2 cup heavy cream, you can also use dairy free heavy whipping cream, it works great

Black pepper and Salt to taste


Method:

Place flour and dry spices in a bag

Add chicken to bag and coat

Place butter and olive oil in a hot sauté pan and add mushrooms and onions. Once cooked almost through pull them out and set aside.

Add chicken to the sauté pan and when chicken is nearly done add your veggies back in.

Add your cream and your wine.

Be sure to pour yourself a small glass and relax!

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