We’re coming up on Valentine’s Day. If you are thinking about a romantic dinner at home instead of battling the overcrowded restaurants, Chicken Marsala is an elegant dish that is surprisingly easy to fix. Make some Loaded Twice-Baked Potatoes ahead of time and warm them in the oven while you make this easy meal. Add some steamed veggies, and Deb’s Sweetheart Martini, and dinner is ready in about 30 minutes. Where is dessert? That’s coming in another post. But don’t worry, we’ve got you covered!
The secret to making Chicken Marsala quickly is to pound the chicken breasts to an even thickness. They will cook faster this way. Because this meal comes together so quickly, I like to prep all of the ingredients ahead of time. Keep them by the stove, and you’re good to go.
I’ve already given you some ideas about putting together an entire romantic meal. I left the onions out of these potatoes since it’s Valentine’s Day. Since Chicken Marsala comes together so quickly, you will be able to enjoy more of the evening with your sweetheart instead of in the kitchen.
Here are a few tips. I have used either white or baby bella mushrooms when I’ve made this dish. Both worked well. If you find that you are out of Marsala wine, don’t make a last-minute run to the store! Instead, add a tablespoon of brandy to your favorite white wine. I don’t know that I’d drink it this way, but it’s a great substitution for this recipe. If you’re not in the mood for baked potatoes, cooking some pasta or wide egg noodles also works with this dish, and you can drizzle some of the Marsala sauce over them, too. Round out the meal with a simple green vegetable like green beans, or steamed broccoli.
- 4 each boneless, skinless chicken breast halves
- 1/4 cup olive oil
- 1 clove minced garlic
- 1 tsp dried oregano
- sea salt and pepper to taste
- 1 cup Marsala wine
- 1/4 cup chicken broth
- 1 tsp arrowroot powder
- Using a kitchen mallet, pound chicken breasts in between layers of plastic wrap until they are about 1/4 inch thick.
- Season the chicken with oregano, sea salt and pepper.
- Heat the olive oil in a skillet over medium heat. If you are cooking the chicken in batches, reserve some of the oil for the next batch.
- Saute the garlic in the olive oil for about 2 minutes before adding the chicken.
- Lay the chicken breasts in a single layer in the skillet, cooking until browned on each side.
- Remove the chicken breasts from the skillet and cover them to keep warm.
- Add the mushrooms and saute them until they are nicely browned.
- Warm the chicken stock and whisk in the arrowroot powder until there are no lumps.
- Add the Marsala wine to the pan, then the thickened chicken stock. Add the chicken breasts back to the skillet, reduce heat to low and cover to heat through.