What we have here today folks is a good ole fashion carb load. There’s also a giant piece of chicken involved so, carb load + protein load. That’s how things are done in my house.
One week, years ago, before a big game I asked Stephen to cook me a good pasta dish so that I could ‘carb load’. I really don’t eat pasta all that often so I pretty much use any excuse I can get to eat it in large quantities without feeling too guilty.
So, he made me this Chicken Marsala and I’ve been OBSESSED with it ever since. Maybe it’s the heavy cream, or the large quantities of garlic and shallot…maybe the deliciously seasoned muchrooms? I don’t know. Don’t really care. As long as I can keep convincing him to make it for me a few times a year, I’ll be a happy girl.

Let’s cook the mushrooms first, okay?

Put your broth on and let that reduce. In the meantime, finely chop the shallot, garlic and sage.

In a skillet over medium heat, cook the shallot and garlic in butter for a minute or two until adding in the sage, mushrooms, salt, and pepper. Stir and cook for about 6 to 8 minutes.

What you’re looking for here is most of the liquid from the mushrooms to be evaporated, the mushrooms to be browned, and overall deliciousness. When in doubt, taste test. Trust what your mouth tells you. Once done, remove from heat and set aside.

Now for the chicken. We’re going to put some real muscle power into this part. What you’re looking for is a chicken breast that is ~1/4 of an inch thick. I’ve heard that some people use rolling pins and meat pounders for this task but we like to use our hands. However you do it, pound that chicken down.

Season your chicken in salt and pepper before then dipping both sides in flour and shaking off any excess.

In a large skillet, cook chicken until just done (4-6 minutes on each side depending on size).

Place cooked pieces of chicken on a baking sheet and place in the oven (set to 200 degrees) to keep warm for later.

Alright, we’re almost there! Next we’re going to prepare the juicy deliciousness that is the sauce. Basically my favorite part.

Using the SAME pan that the chicken was just cooking in, pour in the wine and let it boil over high heat for a bit less than a minute. While it’s heating up and boiling, use a spatula to gently scrap the bottom of the pan to get all of the extra flavoring and brown bits to mix in with the wine. Don’t skip this part!

After a minute, pour the wine into the skillet with the mushrooms.

Add in the cream and reduced broth and let simmer for 6-8 minutes until the sauce has thickened.

Mmmm. Look at that! We’re almost there.
Once the sauce is about done, stir in lemon juice, remaining sage, and remaining Marsala.
You have a choice in how you prepare the final dish. This can be served by putting pasta on your plate and then spooning the sauce over top.
However, I prefer to add the cooked pasta to the skillet with the mushroom sauce mixture. The pasta soaks up all of the juicy goodness and it’s all that much tastier.

Man, I wish I was having this for lunch today!! Look how good that is:

Top with chicken, garnish with sage, and serve.

It’s okay if you lick your plate. I won’t tell.

Chicken Marsala (serves 4) adapted from Epicurious
Ingredients:
4 large chicken breasts
2 cups chicken broth
3 medium shallot, finely chopped
2 large cloves of garlic, finely chopped
5 tablespoons butter
10oz mushrooms, thinly sliced
2 teaspoons of sage, divided
1/4 teaspoon of salt
1/4 teaspoon of black pepper
2 tablespoons of olive oil
1/2 cup of Marsala wine, plus 2 tablespoons
2/3 cup heavy cream
1 teaspoon of lemon juice

Directions:
Pre-heat oven to 200 degrees F.
1) Boil the chicken broth over high heat until reduced to about 1/2 of it’s original content, this takes about 20 minutes.
2) In a skillet, cook shallot and garlic in 3 tablespoons of butter, over medium heat, for a minute or two until adding in the mushrooms, 1 1/2 teaspoons of the sage, salt, and pepper. Stir and cook for about 6 to 8 minutes. Once done, remove from heat.
3) Using your hands, a rolling pin, or a meat pounder, gently pound chicken until it is about 1/4 of an inch thick.
4) Season your chicken in salt and pepper before then dipping both sides in flour and shaking off any excess.
5) In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter. Cook chicken until they are just done (4-6 minutes on each side depending on size). Place cooked pieces of chicken on a baking sheet and place in the oven to keep warm for later.
6) Begin to cook pasta and cook according to directions.
7) Using the SAME pan that the chicken was just cooking in, pour in 1/2 cup of wine and let it boil over high heat for a bit less than a minute. While it’s heating up and boiling, use a spatula to gently scrap the bottom of the pan to get all of the extra flavoring and brown bits to mix in with the wine.
8) After a minute, pour the wine into the skillet with the mushrooms. Add in the cream, and reduced broth and let simmer for 6-8 minutes until the sauce has thickened.
9) Once the sauce is about done, stir in lemon juice, remaining sage, and remaining Marsala.
10) For best flavor, pour pasta into the skillet with the mushroom and cream mixture and stir until well combined.
11) Serve pasta topped with chicken, extra sauce, and garnished with sage.
ENJOY! This is the best pasta dish ever I think. I really want some now!