Chicken Marsala was one of the first meals I ever prepared for Graham and it lead to our now-running joke about capers and whether or not they actually exist. It basically involves me sending Graham out to the store for capers, him not being able to find them and accusing me of sending him on a pointless errand.
And I married him anyway. Ah, love.
This recipe is my own, and it still needs some work, but it's a favorite of ours.
4 boneless, skinless chicken breasts
1 c. all-purpose flour
Salt and pepper
3 cloves garlic, crushed
2 c. white button mushrooms, sliced
2 red peppers, sliced
1 onion, sliced
2 T. capers, drained and lightly rinsed
1/2 c. Marsala wine
2 T. butter
1/2 c. fresh parsley, minced
Season chicken breasts with salt and pepper. Place flour in a shallow bowl and season with salt and pepper. Lightly dredge chicken breasts in flour and shake off excess.
Heat olive oil over medium-high heat and when oil is hot, brown breasts in oil until golden, about 4 minutes per side. Remove to a platter.
Add crushed garlic to pan and cook for 1 minute, untl golden. Add mushrooms, red pepper, and onion and cook until vegetables are tender, 6-10 minutes.
When vegetables are ready, add capers. Pull pan off heat and pour in Marsala wine. Cook for 1-2 minutes and add butter to pan. Stir until butter is melted and completely incorporated.
Return chicken to pan and cook through. Stir in parsley. Serve over pasta.
- Normally I'd serve this over linguine, but I've been craving risotto lately and decided it was worth the extra effort. However, this is superb over noodles.
- I hate when Chicken Marsala doesn't taste like marsala, so this might be too marsala-y for some, especially because there isn't any tomato paste to break up the sauce. However, I think this is great and the vegetables really soak up the wine.
- Some people are picky about mushrooms. You can totally leave them out, but substitute another vegetable in their place, or ask your picky eaters to eat around them.