Chicken Marsala is very simple to prepare and is one of my favorite recipes. Luxurious sautéed with cremini mushrooms, sweet Marsala wine and a dollop of heavy cream, this dish marries well with many herbs and spices, but there is no better coupling than with anchovies, a pinch of fresh thyme and Italian parsley, over a bed of egg noodles — the result is a deliciously sinful, velvety experience.
Serves 4
4 boneless chicken breasts with skin on
3 cups cremini mushrooms, quartered
4 tbsp unsalted butter
1 cup Marsala wine
1/2 cup heavy cream
Salt and pepper
1 tbsp olive oil
4 cloves of garlic, smashed
6 anchovy fillets
2 tbsp of fresh chopped parsley and thyme
Fresh thyme sprigs, for garnish
Flour to dredge the chicken
Egg noodles, cooked to serve 4
Place the chicken breasts on absorbent paper and pat dry; season with salt and pepper and dredge in flour shaking off any excess. In a pan, heat the oil and butter over medium heat and when hot, add the chicken. Sear on both sides until golden in color. Remove from the pan and set aside.
In the same pan, add the garlic cloves and the anchovies and cook until the anchovies have dissolved. Remove the garlic and add the mushrooms with a touch more butter, and sweat until the mushrooms have softened and are very fragrant. Splash with the Marsala wine and let simmer on a medium heat for about 3 minutes. Add the cream and combine well. Then add the parsley and thyme and return the chicken to the pan, cooking for about 5 minutes on low until heated through. Adjust the seasoning of the sauce to taste.
Serve the chicken over a bed of egg noodles, and spoon the sauce overtop, garnishing with fresh thyme sprigs. Serve immediately.
Fresh thyme sprigs, for garnish
Flour to dredge the chicken
Egg noodles, cooked to serve 4
Place the chicken breasts on absorbent paper and pat dry; season with salt and pepper and dredge in flour shaking off any excess. In a pan, heat the oil and butter over medium heat and when hot, add the chicken. Sear on both sides until golden in color. Remove from the pan and set aside.
In the same pan, add the garlic cloves and the anchovies and cook until the anchovies have dissolved. Remove the garlic and add the mushrooms with a touch more butter, and sweat until the mushrooms have softened and are very fragrant. Splash with the Marsala wine and let simmer on a medium heat for about 3 minutes. Add the cream and combine well. Then add the parsley and thyme and return the chicken to the pan, cooking for about 5 minutes on low until heated through. Adjust the seasoning of the sauce to taste.
Serve the chicken over a bed of egg noodles, and spoon the sauce overtop, garnishing with fresh thyme sprigs. Serve immediately.
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