Chicken Marsala

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Prep Time: 1 hour
Cook Time: 45 minutes
Servings: 2
Calories: 3019kcal

Ingredients

Caramel Apple Cookies:

  • ¾ cup Butter
  • 2 cups All-purpose flour
  • ¼ tsp Baking soda
  • ½ tsp Kosher salt
  • 1 tsp Apple pie spice
  • ½ cup Brown sugar
  • ¼ cup Granulated sugar
  • 1 Egg
  • 1 tsp Vanilla extract
  • ¾ cup Rolled oats
  • 1 Granny Smith apple grated

Caramel Icing:

  • 1.5 cups Powdered sugar
  • 2 TBSP Apple cider or juice
  • 3 TBSP Caramel sauce

Chicken Marsala:

  • ¼ cup All-purpose flour
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 8 oz Chicken breast boneless skinless cut in half lengthwise
  • 2 TBSP Extra virgin olive oil
  • 1 TBSP Butter plus more as needed
  • 4 oz Mushrooms sliced
  • 1 Shallot finely diced
  • 3 cloves Garlic minced
  • ¾ cup Marsala wine
  • 1 TBSP Fresh thyme chopped
  • Salt to taste
  • Black pepper to taste
  • 3/4 cup Chicken broth
  • Fresh parsley for garnish

Creamy Polenta:

  • 2 cups Chicken broth
  • 1/2 cup Polenta
  • 1/2 tsp Salt
  • ½ cup Parmesan cheese grated
  • 2 TBSP Butter
  • Black pepper to taste

Steamed Broccolini:

  • 1 bunch Broccolini
  • Salt to taste

Lemon Sparkling Water:

  • 24 oz Sparkling water
  • 1 Lemon sliced
US Customary - Metric

Instructions

Caramel Apple Cookies:

  • Preheat the oven to 350°F (175°C).
  • Brown the butter in a saucepan over medium heat and let it cool to room temperature.
  • In a medium bowl, whisk together flour, baking soda, salt, and apple pie spice.
  • In a separate mixing bowl, cream together the browned butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, mixing until combined.
  • Gradually add the dry ingredients to the wet mixture and mix until well combined. Stir in rolled oats, grated Granny Smith apple.
  • Drop dough by rounded tablespoons onto parchment-lined baking sheets. Flatten slightly with the bottom of a glass. Bake for 10-12 minutes or until the edges are golden brown. Cool on a wire rack.
  • Caramel Icing: In a small bowl, whisk together powdered sugar, apple cider or juice, and caramel sauce until smooth. Drizzle the icing generously over the cooled cookies. Allow the glaze to set for about 1 hour at room temperature.

Chicken Marsala:

  • In a bowl, mix flour, salt, and pepper. Dredge each piece of chicken in the flour mixture, shaking off excess.
  • Heat Extra virgin olive oil and the butter in a large skillet over medium-high heat.
  • Sear the chicken on each side until golden (about 3 minutes per side). Set aside.
  • Lower the heat to medium; add another Tablespoon of Extra virgin olive oil and butter to the skillet.
  • Sauté the mushrooms until they release their liquid and begin to brown. Add shallots, garlic, thyme, salt, and pepper. Continue sautéing until aromatic.
  • Deglaze the pan with marsala wine, scrape up any browned bits from the bottom of the pan. Stir in the broth and add the chicken back to the pan, simmer uncovered for 10 - 12 minutes, until the sauce thickens. Taste and adjust salt and pepper.

Creamy Polenta:

  • In a large saucepan, bring the broth to a boil. Add salt.
  • Gradually whisk in polenta to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thickened (about 10 minutes).
  • Stir in Parmesan cheese, butter, and black pepper.

Steamed Broccolini:

  • Bring a saucepan of water to a boil. Cook the broccolini until tender, about 5 - 7 minutes, then drain well. Season with salt to taste.

Lemon Sparkling Water:

  • Mix the lemon with sparkling water.
  • Serve Chicken Marsala over creamy polenta with a side of steamed broccolini, lemon sparkling water, and caramel apple cookies for dessert.

Nutrition

Calories: 3019kcal | Carbohydrates: 407g | Protein: 74g | Fat: 118g | Saturated Fat: 63g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 37g | Trans Fat: 4g | Cholesterol: 407mg | Sodium: 5329mg | Potassium: 2488mg | Fiber: 21g | Sugar: 213g | Vitamin A: 5247IU | Vitamin C: 315mg | Calcium: 680mg | Iron: 14mg

Chicken Marsala

No ratings yet
Print Recipe Pin Recipe Add to Collection
Prep Time 1 hour
Cook Time 45 minutes
Servings 2
Calories 3019 kcal

Ingredients
 
 

Caramel Apple Cookies:

  • ¾ cup Butter
  • 2 cups All-purpose flour
  • ¼ tsp Baking soda
  • ½ tsp Kosher salt
  • 1 tsp Apple pie spice
  • ½ cup Brown sugar
  • ¼ cup Granulated sugar
  • 1 Egg
  • 1 tsp Vanilla extract
  • ¾ cup Rolled oats
  • 1 Granny Smith apple grated

Caramel Icing:

  • 1.5 cups Powdered sugar
  • 2 TBSP Apple cider or juice
  • 3 TBSP Caramel sauce

Chicken Marsala:

  • ¼ cup All-purpose flour
  • 1 tsp Salt
  • ½ tsp Black pepper
  • 8 oz Chicken breast boneless skinless cut in half lengthwise
  • 2 TBSP Extra virgin olive oil
  • 1 TBSP Butter plus more as needed
  • 4 oz Mushrooms sliced
  • 1 Shallot finely diced
  • 3 cloves Garlic minced
  • ¾ cup Marsala wine
  • 1 TBSP Fresh thyme chopped
  • Salt to taste
  • Black pepper to taste
  • 3/4 cup Chicken broth
  • Fresh parsley for garnish

Creamy Polenta:

  • 2 cups Chicken broth
  • 1/2 cup Polenta
  • 1/2 tsp Salt
  • ½ cup Parmesan cheese grated
  • 2 TBSP Butter
  • Black pepper to taste

Steamed Broccolini:

  • 1 bunch Broccolini
  • Salt to taste

Lemon Sparkling Water:

  • 24 oz Sparkling water
  • 1 Lemon sliced

Instructions
 

Caramel Apple Cookies:

  • Preheat the oven to 350°F (175°C).
  • Brown the butter in a saucepan over medium heat and let it cool to room temperature.
  • In a medium bowl, whisk together flour, baking soda, salt, and apple pie spice.
  • In a separate mixing bowl, cream together the browned butter, brown sugar, and granulated sugar until creamy. Add the egg and vanilla extract, mixing until combined.
  • Gradually add the dry ingredients to the wet mixture and mix until well combined. Stir in rolled oats, grated Granny Smith apple.
  • Drop dough by rounded tablespoons onto parchment-lined baking sheets. Flatten slightly with the bottom of a glass. Bake for 10-12 minutes or until the edges are golden brown. Cool on a wire rack.
  • Caramel Icing: In a small bowl, whisk together powdered sugar, apple cider or juice, and caramel sauce until smooth. Drizzle the icing generously over the cooled cookies. Allow the glaze to set for about 1 hour at room temperature.

Chicken Marsala:

  • In a bowl, mix flour, salt, and pepper. Dredge each piece of chicken in the flour mixture, shaking off excess.
  • Heat Extra virgin olive oil and the butter in a large skillet over medium-high heat.
  • Sear the chicken on each side until golden (about 3 minutes per side). Set aside.
  • Lower the heat to medium; add another Tablespoon of Extra virgin olive oil and butter to the skillet.
  • Sauté the mushrooms until they release their liquid and begin to brown. Add shallots, garlic, thyme, salt, and pepper. Continue sautéing until aromatic.
  • Deglaze the pan with marsala wine, scrape up any browned bits from the bottom of the pan. Stir in the broth and add the chicken back to the pan, simmer uncovered for 10 - 12 minutes, until the sauce thickens. Taste and adjust salt and pepper.

Creamy Polenta:

  • In a large saucepan, bring the broth to a boil. Add salt.
  • Gradually whisk in polenta to avoid lumps. Reduce heat to low and simmer, stirring frequently, until thickened (about 10 minutes).
  • Stir in Parmesan cheese, butter, and black pepper.

Steamed Broccolini:

  • Bring a saucepan of water to a boil. Cook the broccolini until tender, about 5 - 7 minutes, then drain well. Season with salt to taste.

Lemon Sparkling Water:

  • Mix the lemon with sparkling water.
  • Serve Chicken Marsala over creamy polenta with a side of steamed broccolini, lemon sparkling water, and caramel apple cookies for dessert.

Nutrition

Calories: 3019kcalCarbohydrates: 407gProtein: 74gFat: 118gSaturated Fat: 63gPolyunsaturated Fat: 8gMonounsaturated Fat: 37gTrans Fat: 4gCholesterol: 407mgSodium: 5329mgPotassium: 2488mgFiber: 21gSugar: 213gVitamin A: 5247IUVitamin C: 315mgCalcium: 680mgIron: 14mg
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