One of my favorite dishes is Chicken Marsala. I’ve tried many different recipes in my quest for the perfect one; tweaking each one until it was just right.
Here is the recipe I use and my family loves it. The sauce in this version is thicker and creamier than other versions due to the heavy cream and corn starch. If you want a thinner sauce please read the notes at the end to see what ingredients can be omitted or substituted.
This recipe is very easy to make and should be served soon after cooking. Left overs can be refrigerated, in fact it tastes even better the next day!
I serve Chicken Marsala with garlic mashed potatoes or my cousin’s “poor man’s pasta” the recipe for that is at the bottom of this post.
The Best Chicken Marsala Ingredients: 1 lb. mushrooms
4 tbls. butter
2 tbls. minced garlic
1 cup Marsala wine
1 tsp. corn starch dissolved in 1/4 cup water
1/4 cup heavy cream
1/2 tsp. sea salt
2 lbs. boneless skinless chicken tenderloins, pounded to 1″ thickness
2 tbls. olive oil
1/2 cup flour
1 tsp. ground sea salt
1 tsp. ground black pepper
1 tsp. garlic powder
10 oz. cherry tomatoes, halved
Fresh parsley chopped
1. Wash mushrooms and pat dry. Slice into thin slices.
2. Melt 2 tbls. butter in large sauce pan over medium heat. Add sliced mushrooms and cook until golden brown, about 5-10 minutes.
3. Add garlic and wine to the mushrooms. Lower heat and gently simmer until wine reduces, about 15 minutes.
4. Add cream, corn starch, and sea salt. It should thicken slightly. If it’s too thick add more wine to desired consistency, but not more than another 1/2 cup. Set aside. *
5. Combine flour, ground sea salt, black pepper, and garlic powder in a shallow bowl.
6. Heat oil and 2 tbls. butter in a skillet over medium heat.
7. Toss chicken tenders in flour; shake off excess; fry in olive oil/butter until cooked thru and is golden brown.
8. Pour Marsala sauce over chicken. Add cherry tomatoes. Simmer until tomatoes are soft, but not mushy.
9. Sprinkle with chopped parsley before serving.
* For thinner sauce OMIT heavy cream and corn starch in step 4. Add salt and set aside. Cook chicken as directed. In step 9 BEFORE you sprinkle with parsley stir in 2 more tbls. butter, stir until butter melts. Sprinkle with parsley.
Poor Man’s Pasta Ingredients: 1 lb. Pasta
3 tbls. butter
1/4 shredded fresh parmesan cheese
1. Cook pasta as directed on box.
2. Drain pasta.
3. Melt butter in skillet over medium heat.
4. Add cooked pasta. Toss in butter until pasta is covered.
5. Add parmesan cheese. Toss pasta until cheese is evenly distributed.
Wash mushrooms and pat dry. Slice into thin slices.
Melt 2 tbls. butter in large sauce pan over medium heat. Add sliced mushrooms and cook until golden brown, about 5-10 minutes.
Add garlic and wine to the mushrooms. Lower heat and gently simmer until wine reduces, about 15 minutes.
Add cream, corn starch, and sea salt. It should thicken slightly. If it's too thick add more wine to desired consistency, but not more than another 1/2 cup. Set aside.
Combine flour, ground sea salt, black pepper, and garlic powder in a shallow bowl.
Heat oil and 2 tbls. butter in a skillet over medium heat.
Toss chicken tenders in flour; shake off excess; fry in olive oil/butter until cooked thru and is golden brown.
Pour Marsala sauce over chicken. Add cherry tomatoes. Simmer until tomatoes are soft, but not mushy.
Sprinkle with chopped parsley before serving.
Poor Man's Pasta
Cook pasta as directed on box.
Melt butter in skillet over medium heat.
Add cooked pasta. Toss in butter until pasta is covered.
Add parmesan cheese. Toss pasta until cheese is evenly distributed.
For thinner sauce OMIT heavy cream and corn starch in step 4. Add salt and set aside. Cook chicken as directed. In step 9 BEFORE you sprinkle with parsley stir in 2 more tbls. butter, stir until butter melts. Sprinkle with parsley.
I think everyone knows that we share our home with a very spoiled and finicky almost 2 year old Siberian Husky named Cannoli. For the last few months we’ve been trying to put some weight on her. This has proven to be a difficult task, not only is she finicky, she’s very active too!
We’ve tried everything to get her to eat her dog food, including switching brands from Merrick, to Blue Wilderness, and now to Solid Gold. All very good dog food, and all on the high end of the spectrum as far as dog food costs. We’ve tried both wet and dry food, and a mixture of both, not to mention a variety of flavors. Nothing seems to work, she turns her nose up at them. In desperation we tried Blue Wilderness Dog Food Toppers. She liked those and picked the toppers out of the dry food. But she can’t live, much less gain weight on toppers alone.
Toppers are meant to make dry food more appealing, they come in small 3 oz. packets which cost almost $2 each. If I had to feed her just toppers, she’d need almost 6 packets a feeding, and she gets 2 feedings a day, that would cost over $20 a day!
Then I noticed the toppers looked like meat cubes in gravy. After discussions with our trainer and breeder we decided that homemade toppers would work. The toppers aren’t meant as a meal, just about 1/4 cup added to her dry food should work. So I started making her toppers and she loves it! It’s even gotten her to eat the dry food mixed in with it!
Last month I made her beef toppers in my crockpot, it was so easy! This month I made her Chicken N’ Gravy Dog Food Topper and she loves it too!
Since it was chicken I didn’t make it in the crockpot, I didn’t want the chicken to get too soft and mushy, she doesn’t do mushy! I told you she’s finicky! I basically stir fried chicken cubes, added some mixed veggies and low sodium chicken broth. I thickened the broth with a bit of corn starch and voila a new topper for Cannoli.
I make a large pot of toppers, put them in freezer safe containers, and thaw them as needed. One recipe lasts a month, best of all it cost lest than $10!
I must add that this recipe is for dog food toppers. It is not meant to replace dog food. Dogs need the balanced nutrients in commercial dog food. However if you want to make your pet homemade dog food you sure can. But before you rush to the kitchen to cook up a batch please do your research, there are many recipes out there. You may also have to give your pet vitamin and mineral supplements to make up for the nutrients homemade dog food may me lacking. Better yet consult your vet before you switch completely from commercial to homemade dog food, he or she will be able to tell you what nutrients are best for your dog.
Blue Wilderness Rocky Mountain Recipe for Adult Dogs with Bison 22 lb. Bag $64.99
I also have to add that I know it’s tempting to give your pet left over stews but don’t! Most of us season our stews with onions and garlic, these ingredients are toxic to your pet. That’s why I cook for Cannoli, her food is unseasoned and definitely don’t contain onions and garlic. Before you cook anything for you dog check the list of human foods that are toxic to pets so you can avoid them.
Having said that here’s my recipe!
1 Lb. Boneless Skinless Chicken Tenderloins, chopped into small cubes
1 Tbsp. Olive Oil
1 Can Low Sodium Chicken Broth
1 Can Organic Mixed Vegetables – make sure it has no onions, garlic, or other ingredients that aren’t dog friendly
1/4 Cup Water
1 Tbsp. Corn Starch
Heat oil in pan.
Add chicken cubes and cook until done.
Add mixed veggies and broth.
Let simmer about 5 minutes.
Dissolve corn starch in water.
Stir into chicken mixture to thicken.
Cook until broth is desired thickness, but no more than 10 minutes.
Let cool and transfer to freezer safe containers.
Thaw when ready to use and stir into dry food.
If you have a favorite recipe you like to make for your fur baby drop us a line. We’d love to hear from you!
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