I have been in search of the perfect Chicken Marsala for years. I think one of the best ones I’ve had was at the Trevi Italian Restaurant in the Forum Shops in Las Vegas. I’ve yet to find something similar and believe me I’ve tried it at many different restaurants.
Since I can’t exactly fly off to Vegas every time I’ve a yen for Chicken Marsala I did the next best thing. I wend in search of the best Chicken Marsala recipe I could find. I’ve actually found several that were pretty good, but with a bit of tweaking here and there I was able to come up with this delicious recipe which everyone in my family loves. In fact it’s good enough to serve company which is what I did when my daughter’s in-laws came to visit. They loved it too!
First of all a little background on Chicken Marsala. I know it’s a classic Italian dish offered at many chain Italian restaurants like Magiano’s, Carabba’s, and Olive Garden. Like I said everyone seems to have their own version of this dish! But if you go to a local restaurant in Italy and asked for Chicken Marsala I’m pretty sure they won’t know what that is. I can’t recall seeing this dish at any of the restaurants in Italy, sort of like asking for Fettucine Alfedo, they don’t have that there!
Chicken Marsala is actually an Italian-American dish that is more than likely a variation of the traditional Italian Scaloppina dishes of which there are many versions in Italy. Chicken Marsala dates back from the 19th. Century and originated with English families who lived in Italy where Marsala wine is produced.
The dish is composed of thin slices of chicken breasts that are lightly floured and sauteed in a pan. It is then covered with a sauce made from a Marsala wine reduction. Some recipes call for the addition of mushrooms, herbs, and tomatoes. Really the variations are many, but I prefer the simplest variation with just mushrooms so that I can savor the lovely Marsala sauce.
When I make it at home I prefer to serve it with a simple garlic mashed potato side dish, but you can also serve it with a side of Poor Man’s pasta; a simple yet tasty pasta dish.
I’m pretty sure I’ve mentioned that my husband has embarked on a Keto Diet plan which pretty much means I either make something Keto friendly just for him or find keto friendly recipes for the whole family to enjoy. Since I’m not particularly fond of playing short order cook it is so much easier to make something that we can all have for dinner. And so I’ve come up with this Keto friendly Butter Steak Cubes.
Butter Steak Cubes are real easy to make and they are really delish! Everyone loves them! I serve them with a tossed salad for hubby and sides like mashed potatoes, corn, and veggies for the rest of us. My husband likes them so much I sometimes double the recipe so he can have leftovers for the next couple of days.
One thing though, if you want leftovers for lunch or whatever don’t over cook the steak. In fact I usually cook them just until they turn slightly pink in the middle. That way they can be reheated later. If you over cook the meat they end up like jerky when reheated. You definitely don’t want that!
4 NY Strip Steaks cut into 1″ cubes
1/2 Tbs. Cayenne Red Pepper
1 Tbs. Garlic Powder
1 Tbs. Onion Powder
1 Tsp. Sea Salt
1 Tsp. Ground Black Pepper
1/2 Tbs. Lemon Pepper
1 Tsp. Oregano
1 Stick Butter
3 Tbs. Olive Oil
1/4 Cup Fresh Parley Chopped
Combine Spices in a small bowl and mix well
Melt Butter in Olive Oil over med high heat
Add cubed meat and sprinkle spices over it
Toss meat in frying pan and cook until it almost reaches your desired “doneness”
Are you searching for that perfect dish to impress your guests with this summer? I know you want something that looks impressive but is fairly simple to make. You just want them to think you spent hours slaving away in the kitchen; but you really just want to pop something in the oven while you snuggle up to a good book. Well I’ve go the perfect dish for you! °
Well perhaps super easy is a bit of a stretch. You do have to put some effort into making stuffed chicken breasts, but not a whole lot, really I mean it. You probably have most of the ingredients in your kitchen already. With just a little bit of prep time (before popping everything in the oven) and a few minutes to make the sauce you will have time to sit down and read a book or take a short nap while it’s cooking.
You can serve this dish with a side of pasta for a very satisfying meal. Add a tossed salad and you’ve got a great meal to serve to friends and family! Seriously your main ingredients are garlic, mushrooms, cheese, and chicken what’s not to love?
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.
Em Shaat is in my opinion a Middle Eastern comfort food. It’s really a cauliflower fritter made with boiled cauliflower that’s been battered and fried.
One of my Palestinian friends taught me how to make this yummy cauliflower fritter years ago. She used all purpose flour to make her batter, it was good, but a bit heavy and not very crisp. I suppose fritters weren’t meant to be crispy.
But I like things crispy so I added my own twist to this traditional Middle Eastern recipe. The secret is Mochiko (sweet rice flour). Mochiko batter is lighter and when fried turns into a crispy delight.
The recipe calls for cumin and turmeric. Both spices are used in many Middle Eastern dishes. They compliment the cauliflower nicely giving it a mild exotic flavor.
I suppose you could say that I’ve created a Fusion dish; Med meets Asia! But really, my Middle Eastern husband loves my version!
I usually serve cauliflower dish as a main course, it’s a nice (not so healthy) alternative to a meat course. But it can be served as an appetizer, snack, or side dish as well. It’s usually served warm, but it’s pretty darn good cold too!
1 Medium Cauliflower – remove the leaves but keep whole
2 Cloves Garlic – finely minced
2 Large Eggs
1/2 Cup Mochiko Sweet Rice Flour
1/2 Cup Water
1/2 Tsp. Cumin
1/2 Tsp. Turmeric
1 Tsp. Salt
1 Tsp. Ground Black Pepper
1/4 Cup Parsley – finely chopped
Oil for frying
Boil Cauliflower until tender – about 20 minutes
Whisk all ingredients except cauliflower and oil together in a large mixing bowl – batter will be thin
Drain and Break up the cauliflower and stir into batter
Heat about 1 1/2″ of oil in a pan
Drop cauliflower mixture into oil and fry each side until golden brown