Chicken Marsala ala Dude

The Dude is not only the Brewmaster Supreme, but he is an excellent cook as well. A couple of years ago we attended the 25th anniversary party of my sister and brother-in-law. It was a great Italian restaurant that served Chicken Marsala. It was so good that The Dude decided to replicate it. He looked up several recipes and they all included a bunch of other ingredients besides the chicken, mushrooms and Marsala wine. The first attempt was okay, but nowhere near what we had in the restaurant.

That’s when The Dude went rogue. He bought chicken, mushrooms, and Marsala and went to town – recipe be damned! The results? Chicken heaven! So let’s get The Dude in the kitchen because I’m getting hungry!!!

As I mentioned in the Strawberry Marscapone Tart recipe, you must use the best wine you can for cooking. If you won’t drink it, don’t cook with it. Same goes with Marsala, which is a fortified wine. This is what we use.

Chicken Marsala ala Dude (all measures are approximate)

  • 4 boneless, skinless chicken breasts, pounded to an even thickness
  • flour for dredging chicken breasts
  • salt and pepper to season flour
  • 1 pound sliced mushrooms
  • 1/2 cup olive oil
  • 4 TBSP butter
  • 1 bottle good Marsala wine (approx. 28 oz)
  • 2 TBSP cornstarch
  • 1/2 cup warm water

Pound chicken breasts to an even thickness but not too thin. Heat a large skillet and coat with the olive oil. Dredge the chicken breasts in the flour, salt & pepper. Saute the chicken breasts medium low until browned. Remove from pan.

Chicken is browning and my stove is getting dirty! Be careful of spattering olive oil during this process!

In the same pan with the chicken juices and olive oil add the mushrooms then add the 4 TBSP butter.  Cook until mushrooms soften on lower heat. Pour the entire bottle of Marsala into the skillet and put the chicken back in the skillet with the wine and mushrooms. Bring to a boil, then simmer until the wine reduces and the sauce thickens, approximately 20 minutes. The Dude also adds 2 TBSP cornstarch mixed in 1/2 cup warm water to the mix to help thicken the sauce.

Chicken is back in the pan with the sautéed mushrooms. Where is that Marsala????

There it is!! Pour that whole bottle in, baby! Now we wait for all the flavors to meld together in perfect harmony.

Serve with a side of fettucine. The Dude may not be Italian but he sure cooks like one. Another reason why I love him! Buon Appetito!

Ready for dinner. The Dude does it again!


About Eileen Dominick Long

Diva, dog lover, and main squeeze to the Dude.
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