Chicken Marsala

3 years ago

I tried this version and thought it was good. I know it might not appeal to everyone but we really liked the combination of flavors. I shared some tweaks I made following the recipe. This is Chicken Marsala but easy to omit the Marsala and just add more broth (or white wine). Obviously the flavor will be different.

One Skillet Creamy Artichoke Chicken Marsala and Orzo

Recipe from Half Baked Harvest - Serves 4

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
kosher salt and black pepper
1/4 cup all-purpose flour
1 teaspoon garlic powder
3 tablespoons extra virgin olive oil
3 tablespoons salted butter
12 ounces (1-2 jars) marinated artichokes, drained
1 shallot, chopped
3 cloves garlic, finely chopped or grated
2 tablespoons fresh thyme leaves (or 2 teaspoons dried thyme)
1 pinch crushed red pepper flakes
1 cup dry orzo pasta
1 1/2 cups low sodium chicken broth
3/4 cup dry marsala wine
3/4 cup heavy cream
1 tablespoon lemon juice

1. Season the chicken with salt and pepper. Place the flour and garlic powder in a shallow bowl and dredge the chicken through the flour mix, pressing to adhere.

2. Heat 2 tablespoons olive oil in a large skillet set over medium-high heat. When the oil shimmers, add the chicken and sear on both sides until golden, about 3-5 minutes per side. Add 1 tablespoon butter and allow the butter to brown around the chicken, about 2 minutes. Remove the chicken from the skillet.

3. To the skillet, add 2 tablespoons olive oil and the artichokes. Cook undisturbed for 2 minutes or until golden. Add 2 tablespoons butter, the shallots, garlic, thyme, and a pinch each of salt, pepper, and red pepper flakes. Cook 2-3 minutes, until fragrant. Add the orzo. Cook another 2 minutes.

4. Pour in the wine and broth. Cook 10-12 minutes until the orzo is al dente, then pour in the cream. Add the chicken and lemon juice to the skillet and simmer for 5 minutes or until warmed through.

5. Serve the chicken and orzo topped with fresh thyme.

My Notes: The two boneless breasts I had totaled about a pound. I didn’t coat the chicken pieces with flour but did season with s&p and garlic powder. I added about 6 oz. sliced mushrooms with the artichokes. Only added 1/2 tsp. dried thyme that seemed enough. I used about 2/3 cup orzo cutting back on the liquids accordingly by 1/3. Some comments with the recipe on Half Baked Harvest mentioned needing more liquid and/or time for the orzo to cook but that wasn’t my experience.

Featured Answer

gardengal48 (PNW Z8/9)

3 years ago

Lars, it is the quality of the wine they are referring to.....not whether or not it would be your personal drink preference :-)) I'm not fond of marsala either but it is invaluable for cooking and baking. I have to say that aside from red wine, vodka and tequila, most of the liquor in my house gets incorporated into recipes rather than being drunk in the conventional sense. But whether they get drunk or not, I make sure they are of a quality I would not mind offering to guests or drinking myself. Don't go with just the cheap stuff even if you only use it for cooking!

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Comments (15)

l pinkmountain
3 years ago
Sounds delicious. Artichokes are a favorite vegetable of mine. Good for my IBS too.
chloebud thanked l pinkmountain
Islay Corbel
3 years ago
It sounds delicious.
chloebud thanked Islay Corbel
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This Came directly from Olive Garden's website it's so yummy! Christine (internetnut) Chicken Marsala Description Serving Calculator: (2 - 24 servings) Total Time: 0 hr. 30 min. cook: 30 min(s) Ingredients: 4 ea Chicken half-breast, boneless & skinless 1/4 cup(s) Flour ("Wondra" preferably) 1/2 tsp Salt Pepper to taste 1/2 tsp Oregano, dried 4 Tbsp Oil 4 Tbsp Butter (or margarine) 1 cup(s) Fresh Mushrooms, sliced 1/2 cup(s) Marsala wine Procedures: Pound chicken breasts between sheets of "Saran Wrap" until about 1/4" even-thickness Combine flour, salt, pepper and oregano, blend Dredge chicken pieces in the flour, shake off excess Heat oil and butter in frying pan over medium heat. Cook the breasts on medium heat for about two minutes on the first side, until lightly brown Turn breasts over to second side to cook, add the mushrooms around the chicken breasts Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes Transfer to serving plate. Here is a link that might be useful: Olive Garden Website Chicken Marsala
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chloebud
Original Author
3 years ago
Weird it took two days for this to post.🤷‍♀️
Jasdip
3 years ago
Is that a sweet wine? I don't drink sweet wine. The recipe sounds delicious.
chloebud thanked Jasdip
chloebud
Original Author
3 years ago
last modified: 3 years ago
Jasdip, I’m with you…no sweet wine in my glass! Marsala can be sweet or dry. Though dry Marsala can be considered ”lightly sweet” (brands can differ), it doesn’t have nearly as much as sweet Marsala. To me, dry Marsala can add kind of a nutty flavor to savory dishes. I think it’s also fortified with brandy. I noticed one of the reviews with the recipe asked about using sweet Marsala for this. I think the response was sweet would be fine but I disagree.

I keep a bottle of dry Marsala in the pantry just for cooking. It will last a long time. However, you can also buy those little ”airplane” size bottles at most liquor stores.
Jasdip
3 years ago
I have vermouth for using when sherry is called for. Do you think that would work?
Lars
3 years ago
The recipe sounds good to me, except for the Marsala. Some chefs say that you should never cook with a wine that you would not drink, and so that rules out Marsala for me. I like the idea of substituting white wine, and I wonder if it would help to add a tablespoon of Cognac or brandy to the wine.

I've always avoided recipes that call for Marsala or Madeira (another wine I won't drink), but I guess I should just be willing to make substitutions, although I would then have to change the names of the recipes - not a problem for me.

I also think that artichokes will add enough flavor so that the Marsala can be replaced with a wine that I would actually drink. I have dry Vermouth, if that would be a good substitute. I don't drink Vermouth either, except in minute quantities in a Martini, which I also rarely drink.

I would eat dishes made with Marsala or Madeira if someone else made them (although they would not be my favorites), but I would not make them for myself with those wines.
chloebud thanked Lars
chloebud
Original Author
3 years ago
last modified: 3 years ago
Jasdip and Lars, I do think the Vermouth would work or a dry Sherry. Trust me, there’s no way on earth I would drink Marsala, but I do like the flavor it adds to certain dishes. As I mentioned, there’s a nuttiness to me that just fits, and is especially nice with the mushrooms I added (also very necessary with Chicken Marsala, IMO).

Lars, I normally agree it’s a good idea to cook with wine you like to drink, but there are some exceptions for me. I’m strictly a white wine drinker, never red. Give me a glass of a nice Pinot Grigio and I’m happy. However, I’m also beyond happy whenever a good Beef Bourguignon‘s on the menu, obviously made with red wine. The lamb we’re grilling tonight is marinating in a mixture that includes red wine.

Something I DO NOT enjoy are any desserts/sweets that contain booze.
Islay Corbel
3 years ago
I think it's one of those basic recipes that you can make your own by adding any flavours you like. Reading your reactions to the idea of drinking marsala made me wonder if you don't get very good marsala in the US. All fortified wines add a lovely note so go for one you like.
chloebud thanked Islay Corbel
foodonastump
3 years ago
Chicken Marsala is a very popular dish here and it's always made with Marsala wine or it's not Chicken Marsala. I don't think fortified wines are overly popular here for drinking but for cooking they're not uncommon at all.

As for only cooking with wines you would drink, I think that rule is for people who want to drink it as they're cooking. Unless it's distinctly bad it'll be fine in cooking. Of course a sweet wine versus a dry one will affect the dish.

Anyway, @chloebud the dish sounds interesting, not what I'm accustomed to, especially with the cream and artichokes.
chloebud thanked foodonastump
chloebud
Original Author
3 years ago
“…interesting, not what I'm accustomed to, especially with the cream and artichokes.”

I’ve made Chicken Marsala before with cream before but not artichokes. I somewhat questioned using marinated artichokes with cream but it worked for me. I also wouldn’t hesitate to use canned artichokes that have much more flavor to me than frozen. My pantry’s never without these two…
bragu_DSM 5
3 years ago
last modified: 3 years ago
I reallly like the idea of adding mushrooms .... added dried wood ear mushrooms to mine [after thoroughly steeped in hot water] and it added another dimension of flavor
chloebud thanked bragu_DSM 5
Judi
3 years ago
last modified: 3 years ago
It's not chicken marsala without marsala wine. Dry or sweet both work.

Marsala is my alcohol choice for tiramisu. Same for zabaglione.
chloebud thanked Judi
colleenoz
3 years ago
I suspect I've never liked chicken Marsala because I think I've always had it made with sweet Marsala. I didn't care for the weird sweetness.
chloebud thanked colleenoz

Chicken Marsala

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