Our Jewish Kitchen

  • Recipe Index
    • Main Dishes
    • Breakfast
    • Desserts
    • Sides
  • Dairy
  • Parve
  • Meat

August 27, 2018 · 8 Comments

Chicken Marsala

Main Dishes· Meat· Recipes

Jump to Recipe
Share
Pin
Tweet

Chicken Marsala is a Restaurant-Quality Entree That is Perfect for Shabbat Dinners With Your Favorite Guests.

Chicken Marsala

The hardest part of prepping Chicken Marsala is getting the chicken breasts thin enough.  Ideally, ask your butcher to do this.  If no butcher is available, put the breasts on a cutting board and cover with plastic wrap.  Pound them with a meat tenderizer tool.  If you have no tool, I found a 28 oz can of tomatoes works almost as well.  As always, thoroughly wash any utensils and dishes (including the can) that come in contact with the raw meat.  This should be done with hot, soapy water.  Do not rinse the chicken before preparing it. If you don’t have anything to flatten the chicken, you can use it as is, although it may require additional cooking time.  While cooking this, I got some small pieces of chicken pretty flat, but the bigger pieces stayed thick.  Nevertheless, my husband said that even the larger pieces “sliced like butter.”  Once the chicken is ready, the rest of the recipe goes pretty quickly.

Chicken Marsala would seem to be an odd choice for a jewish kitchen.  Most recipes call for a mixture of butter and olive oil, and some also suggest adding prosciutto ham.  By eliminating the ham, and substituting Earth Balance for the butter, we get all of the delicious flavors while still following the laws of kashrut.

Chicken Marsala

Do I have to use Earth Balance?

Any type of margarine will work although I particularly like the flavor of Earth Balance.  It is vegan and certified kosher.

Is there a substitute for the Marsala wine?

If you prefer not to cook with alcohol, one possible substitution is a mixture of 1 tablespoon vanilla extract, 1/4 cup white grape juice, and 2 tablespoons sherry vinegar.  I have not tested this, so please let me know if you try it.

What can I serve with Chicken Marsala?

Chicken Marsala goes very well with sides of garlicky spinach, asparagus or green beans.  It also pairs beautifully with rice, mashed potatoes or broad noodles.

Is Marsala wine red or white?

It depends.  Some batches are made with red grapes and some with white grapes.

What does it mean to deglaze a pan?

Deglaze is a fancy word that means to add liquid to the pan that was used to cook the meat, and stir up the browned bits on the bottom over low heat.  These bits have a lot of flavor and will really add to your dish, plus make the pan easier to clean.  If someone else has used one of your pans and there is a lot of burned stuff on the bottom, a variation of deglazing will help.  Put some water in the pan, along with a drop of dish soap.  Gently heat the pan, stirring with a wooden spoon until the burned-up stuff starts to come loose.  You may need to do this more than once.

Products used in making this recipe:
OXO Good Grips Soft-Handled Garlic Press
Global G-2-8 inch, 20cm Chef’s Knife

Chicken Marsala

Chicken Marsala
5 from 2 votes
Print

Chicken Marsala

Course Main Course
Cuisine French
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 4 people
Calories 446 kcal

Ingredients

  • 3 tablespoons flour
  • 1/2 teaspoon pepper
  • 2 pounds chicken breast pounded thin
  • 4 tablespoons vegan butter substitute such as Earth Balance
  • 1 tablespoon olive oil
  • 1/2 cup chopped onion
  • 2 garlic cloves chopped
  • 8 ounces mushrooms sliced
  • 5 tablespoons Marsala Wine divided
  • 2/3 cup chicken or beef stock

Instructions

  1. Mix flour and pepper in a shallow dish . Dredge chicken pieces in flour mixture to coat.  Shake off excess.

  2. In a large skillet, heat 2 tablespoons vegan butter substitute with the olive oil.  Add chicken and brown lightly, about 3 minutes per side. Do not crowd pan; cook in batches if necessary.  Remove from pan.

  3. Add onion and garlic to pan and saute until tender, 3-5 minutes.  Add mushrooms and cook until they are lightly browned, 5 minutes.

  4. Return chicken to pan without crowding.  Stir in 3 tablespoons of Marsala wine and stock.  Bring to a boil and simmer about 10 minutes.  If you have more chicken, remove first batch to a clean plate, and saute second batch. You do not need to add more wine or stock.

  5. When all of the chicken has been cooked, remove  it to a clean plate and whisk remaining vegan butter into pan drippings.  Add remaining two tablespoons of Marsala wine and scrape pan with a wooden spoon to stir up the browned bits.

  6. Pour remaining sauce in pan over chicken before serving.

Recipe Notes

This recipe was adapted from 365 Ways to Cook Chicken

Nutrition Facts
Chicken Marsala
Amount Per Serving
Calories 446 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 4g 20%
Cholesterol 145mg 48%
Sodium 502mg 21%
Potassium 1097mg 31%
Total Carbohydrates 11g 4%
Dietary Fiber 1g 4%
Sugars 3g
Protein 51g 102%
Vitamin A 12.1%
Vitamin C 10.4%
Calcium 1.9%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.

 

 

Share
Pin
Tweet
« Magic “Meat” Loaf
Cincinnati Chili 5-way »

Comments

  1. caron shapiro says

    August 28, 2018 at 9:23 am

    Can you recommend any Kosher Marsala wines?

    Reply
    • Barbara says

      August 28, 2018 at 3:56 pm

      Hi Caron, I would recommend Kedem Marsala Wine. It is certified O-U. Thank you for your question.

      Reply
  2. Pincus Chaim says

    August 28, 2018 at 10:59 am

    Delicious! Incredibly tender and a great substitute for those who don’t want to eat veal.

    Reply
    • Barbara says

      August 28, 2018 at 3:57 pm

      Thank you for the great rating. We are so glad you enjoyed it. We love hearing from you.

      Reply
  3. Yael Wasserlauf says

    July 11, 2019 at 1:55 pm

    Hi can I use red or white cooking wine instead of the marsala wine

    Reply
    • Our Jewish Kitchen says

      January 21, 2020 at 4:50 pm

      Yes. It won’t taste exactly the same because the Marsala wine has a distinct flavor but I think it will be delicious.

      Reply
  4. Tamara says

    September 29, 2019 at 7:30 pm

    Thank you! This came out great, my family really enjoyed it.

    Reply
    • Our Jewish Kitchen says

      January 21, 2020 at 4:48 pm

      Thank you, Tamara. I am so glad your family liked it.

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Follow Us

  • Facebook
  • Instagram
  • Twitter
  • Pinterest

Subscribe

Subscribe to our email newsletter to be the first to know when we write a new post!
* indicates required

About Us

Welcome to our blog

We are a mother-daughter duo dedicated to creating flavorful kosher recipes for any kitchen. Read more…

Recent Posts

  • Rice Paper “Bacon” Makes A Delicious BLT.
  • Roasted Cauliflower with Pine Nuts and Raisins
  • Mini Potato Kugels
  • Cherry Pecan Noodle Kugel
  • Roasted Cherry Bourbon Balsamic Salmon

Recent Comments

  • Our Jewish Kitchen on Mini Potato Kugels
  • Our Jewish Kitchen on Chicken Marsala
  • Our Jewish Kitchen on Chicken Marsala
  • Our Jewish Kitchen on Classic Hannukah Potato Latkes
  • Helena on Classic Hannukah Potato Latkes

Archives

  • January 2019
  • December 2018
  • November 2018
  • September 2018
  • August 2018
  • July 2018
  • June 2018

Categories

  • About us
  • Breakfast
  • Dairy
  • Desserts
  • Gluten-free
  • Hanukkah
  • Holiday Recipes
  • Jewish Traditions
  • Main Dishes
  • Meat
  • Parve
  • Passover
  • Recipes
  • Rosh Hashana
  • Salads
  • Sandwiches
  • Sides
  • Soups
  • Uncategorized
  • Vegan

Copyright © 2021 · captivating theme by Restored 316