Chicken has been a popular dish in our family for many years. When Jim and I were planning our wedding, we were also planning the construction of our new home. We came back from our honeymoon and the house wasn’t quite complete, as we had no windows. We stayed the first month of our marriage with my dad in the little house that I grew up in.
When we moved into our new home, a month after the wedding, our master bedroom and bathroom were completed and the first floor was completed but the rest of the house was studs. The only appliances in the house were a used freezer in the basement and the double ovens.
Because of the limited appliances and items in our kitchen, frozen chicken was the food of the day. One of the meals I started making right away was my mother’s chicken and rice dish which at that point I would put frozen chicken rice and Cream of mushroom soup together and bake in the oven. Those first few months we have a lot of this chicken. See my post on Chicken and Rice and how I have modernized this recipe to make it quick and hands-free.
I soon got my mother’s old electric skillet out of my father’s basement and that helped with cooking because I could sauté chicken. Jim and I in the 1980s, because we’re working on the house, only on occasion would go out to eat. We both loved to eat either Chinese or Italian food. One of the dishes that I was exposed to on our dates was chicken marsala.
Before marrying my Italian husband, the only Italian food we ever ate at my childhood home was spaghetti made with jarred spaghetti sauce. So a lot of the fabulous Italian recipes were all new to me and I soon wanted to learn how to make them myself to save money.
One of the first dishes I tried to make was chicken marsala and through the years I’ve tried many different versions. My current favorite recipe I have modified from several different recipes I found on the Internet. My chicken marsala is the basic chicken marsala ingredients but trying to speed up the standing in front of the stove cooking process. Jim’s mother makes a chicken dish that has some of the similar cooking techniques and I we’ll be posting that recipe later, Grace’s baked chicken is fabulous, but does take a lot of tending to. My version of chicken marsala does require the chicken to be pan-fried chicken but then is put in the oven to finish cooking.
At first, this recipe may seem to be a little time-consuming it is well worth it. Every time I make it it is a great hit with family and friends. This recipe also is one that can be fully cooked and frozen and then reheated later.
- 6 Chicken Breast cut in half
- 1 large or 3 small package of Mushrooms sliced
- 2 cups of Marsala Wine
- 3 Cloves Garlic miniced
- 3 TLB Olive Oil
- 1 TLB Cornstarch dissolved in 1 TLB cold water
- 1/4 Heavy Cream
- 1 cup flour
- Salt & Pepper
- Onion Powder
- Heat olive oil in large fry pan. Sauté mushrooms in oil until soft about 8 minutes.
- Add garlic and wine simmer to reduce after 10 minutes, add cornstarch, cream until it thickens.
- Put this mushroom mixture in a large roasting pan.
- Pound chicken breasts until they are all about 1 inch thick about the same size.
- Mix together the flour, salt, pepper, onion powder and garlic salt.
- Working in batching coat the chicken in the flour mixture and brown each side in a fry pan with olive oil.
- When browned set each chicken breast in the roaster with the mushrooms in a single layer, do not mix.
- Heat oven to 350 and cook for 1 hour, or 250 for 1 1/2 hours
- This is a great dinner party main dish. It takes some time to pan fry the chicken but well worth it. You can also make ahead and put in the freezer.
- I start by pounding the chicken while I am sautéing the mushrooms.