Chicken Marsala with Fresh Linquini & Oven Roasted Broccoli

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Tonight’s dinner was Chicken Marsala. It is my recipe, adapted from two or three others, with the help of one of my son’s friends, who is a professional chef. Kudos to Tara Jones for her help with this. I made a double batch tonight, and will freeze half of it for another meal at a later date. We enjoyed the chicken marsala over fresh linguine (purchased at the supermarket, not homemade), following timing directions, though I did not add any additional oil to the pot since we had the marsala sauce.

INGREDIENTS:  3# of chicken will serve 10-12 people

  • 3# Thin sliced, boneless chicken breast
  • 1/2 C flour or corn starch
  • 1 medium shallot, diced
  • 2 cloves garlic, diced or pressed
  • 8 C sliced mushrooms – tonight I used 7 C of mixed mushrooms, including crimini, shitake, portobello and white (purchased already sliced) and 1 C dried, reconstituted porcini mushrooms. Any combination of mushrooms is fine.
  • 1 C DRY Marsala
  • 1/2 C Dry sherry or white wine
  • 1 C Low sodium Chicken broth
  • 3 or 4 sprigs fresh thyme
  • Salt & Pepper
  • Butter & Olive Oil
  • 1/4 C finely chopped parsley

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Dredge the chicken slices lightly in flour and salt & pepper one side of each piece. Heat a large skillet on the stove (stainless or cast iron, NOT non-stick) and add about 2 tbsp. each olive oil and butter.

Put the chicken into the pan and brown on each side. Do not crowd the pan. Cook in batches as necessary adding oil and/or butter if needed. About 2 minutes per side. Set aside in either a casserole or plate.

When all the chicken is browned, add the shallot and garlic to the pan and cook for a couple of minutes until they begin to soften up. Then add all the mushrooms into the pan and cook them until the edges begin to brown.

Add the Marsala and sherry to the pan, scrape up all the good brown bits off the bottom of the pan, and simmer until the wines are reduced by half. Add the chicken broth and continue to cook.

Add the chicken back into the pan until heated through, an additional 5 minutes or so.

OR–This lovely dish can be made in advance for company. You can brown the chicken and make the sauce. Put it together in a casserole and refrigerate it for a couple of hours, or even overnight. When you want to serve it, remove the dish from the fridge and let it come to room temperature. Reheat covered for 20 minutes in a 375 degree oven, and an additional 10 minutes uncovered.

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I personally do not like to add additional flour, but, if you want to thicken the gravy, you can do it one of 3 ways. Mix a little flour with cold water in a cup, add some of the hot liquid and stir, then stir as you add it into the mushroom mixture. OR, you can add an additional tablespoon or two of butter to the sauce which will give it a lovely sheen and thicken it a little, OR, you can just let it cook down a little longer with the chicken in the pan.


Cut the florets off a head of broccoli or two crowns. Put into a ziplock bag and add 1-2 tbsp. olive oil. Shake until the florets are covered. Pour out onto a rimmed cookie sheet covered with foil. Season with salt and pepper, and, if desired, garlic powder. Roast in a pre-heated 425 degree oven for about 20 minutes, shaking every 5 minutes or so to prevent sticking. Put into serving bowl.

Serving options:

  • Squeeze the juice of 1/2 fresh lemon over the broccoli
  • Sprinkle with a tbsp. or two of grated parmesan cheese
  • Do nothing but enjoy the nutty flavor of the roasted broccoli



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