Casual Entertaining Chicken Marsala Recipe
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This simple Chicken Marsala Recipe for Casual Entertaining, served with your favorite pasta, comes together quickly for a delicious meal! Watch the video!
Today I’m sharing a not-complicated delicious Chicken Marsala Recipe for casual entertaining, with your favorite pasta. It’s good enough for company!
Easy Chicken Marsala Recipe
I can think of several reasons why it’s not easy to host a dinner – we’re too busy, we don’t know what to cook, or we just lack the confidence to invite others into our space (a whole new list of fears).
I find it doesn’t have to be that way, and this simple recipe will hopefully inspire you to get into the kitchen, whip up this delightful Easy Chicken Marsala recipe, cook some pasta, set out a salad – and wah lah!
You’re on your way to easy entertaining, and beautiful hospitality, when you get to share your life with others around the table.
Which Marsala wine is best for chicken marsala?
For this recipe, and any savory recipe, you want to use a dry marsala. For a dessert or sweeter recipe, use a sweet marsala!
Plus, everyone loves Chicken Marsala, right?
What ingredients do I need for chicken marsala?
Most recipes are basically the same, but for mine, you need shallots and onions, chicken, baby bella mushrooms, a dry marsala cooking wine, butter, sour cream. Don’t forget your favorite pasta! Standard is spaghetti pasta!
Casual Entertaining Chicken Marsala Recipe
Today I’m taking one of my favorite kitchen pieces, my Le Creuset 3.5 quart brasier, and sharing the recipe for a delicious Chicken Marsala dish! It’s my favorite pot because it not only holds a lot of food, but it’s also pretty for serving the food on a casual evening!
From the stove to the table! Serve with a side of your favorite pasta!
I love setting out food on hot pads, a side of pasta, a salad, bread. It’s very, very easy to entertain this way. There’s no complication at all about this type of meal!
But, truth be told, I haven’t used this pot in a while. In fact, my friend, Jenny, has the identical brasier, and hers is always shiny clean, sitting on her stove at all times.
My pan had food and residue built up on the inside and the outside, even though it had been scrubbed, and I wasn’t happy with using it for company.
There are lots of dish-washers in my family over the summer months, and probably over time, it just didn’t get scrubbed the way it should have. It reached a point of my not wanting to use it for a very long time.
Clean Feels Good
Enter my favorite Scotch-Brite Extreme Scrub Sponge, that is treated to resist bacterial odors, and has 4x the scrubbing power of the next leading brand, for removing tough, baked-on messes. It also doesn’t smell stinky like many sponges I’ve used in the past!
You may remember my summer entertaining post, where I used this sponge to help clean outside entertaining supplies and my table and chairs. This time, I used the same sponge to help me clean the brasier that I was never able to get clean before. (I didn’t feel confident about using for company, until I used this sponge. Now it’s like new again!
Once I started scrubbing with hot water, with my Extreme Scrub Sponge cleaning the inside of the pot (where the stubborn, tough mess was), the residue came right off.
I did the same that night, after our small dinner party was over. Clean-up was a cinch!
Chicken Marsala Recipe
For Chicken Marsala, I used my Le Creuset brasier to sauté the onions and mushrooms, removing them to a bowl. I cooked the chicken in the same pan (after shaking the chicken in a Ziploc bag with flour, salt, and pepper).
Combine it together, add the marsala, and cook down. Right before serving, garnish with parsley! Beautiful.
Fall just feels more … casual, easy, and good. We enjoy our back patio, there’s always a breeze, and I set the food out on one table, and guests fill up their own plates. Easy!
It helps to start off with confidence in my kitchen with sparkling clean cookware!
- 4 Tbsp. olive oil
- 2-3 shallots, chopped
- 1 large sweet onion, thinly sliced
- 2 garlic, chopped
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 3 pounds boneless, skinless chicken breasts, sliced thinly
- 24 ounces baby bella mushrooms, sliced
- 1 1/2 cups Marsala cooking wine (dry)
- 2 teaspoons cornstarch
- 1/4 cup cold water
- 1/4 cup butter, melted
- 3/4 cup sour cream
- 2 teaspoons chopped parsley, or cilantro
- 16 ounces linguini pasta, I use DeLallo brand
- In a large frying pan or 3.5 quart braiser, heat the olive oil on medium heat; add the shallots, onion and garlic and cook until tender. Remove from the pan into a bowl; set aside.
- Coat the chicken in the flour and salt and pepper (using a Ziploc bag to shake the chicken in). In the same large pot over medium-high heat, add 1 tablespoon of oil and saute half the chicken for 1 to 2 minutes per side until lightly browned. Remove to a plate and keep warm. Repeat with a second tablespoon of the oil and the remaining chicken, removing to the separate plate to keep warm.
- Add the remaining tablespoon of oil to the skillet and stir in the mushrooms. Cook for 5-6 minutes, until tender. Off heat, add in the marsala and cook for 1 minute, scraping any browned bits from the skillet. Drain off the liquid (keeping the mushrooms in the pan) and set aside. Add the chicken back to the pan, placing the onion mixture on top.
- In a separate pan, place the marsala sauce. Add the cornstarch to 1/4 cup cold water, and whisk until smooth. Pour into the marsala sauce and heat on high, stirring until thick. Add the melted butter; stir. Add the sour cream; stir.
- Pour the marsala sauce over the chicken, onions, and mushrooms in the pot. Bring the chicken marsala to a boil, then gently simmer, covered, for 15 minutes.
- Meanwhile, prepare pasta following package directions, about 11 minutes.
- Garnish the chicken with chopped parsley. Serve over cooked pasta.
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