This quick and easy kosher Chicken Marsala recipe is a great way to answer the age old question, "what's for dinner?" Whether it is a Shabbat dinner or just a way to bring the family together between Monday night and Tuesday morning, this recipe is kosher, quick, easy, and tasty! To learn how to make the best kosher Chicken Marsala recipe, read on.
Chicken Marsala Is Easy To Make
Don't let the fancy name fool you into thinking that this is a complicated dish to make. The kosher chicken marsala recipe requires a lot of the same vegetables and ingredients that you would use in standard chicken recipes. The hardest part of this recipe is slicing the chicken breasts in half. But this recipe requires wine and I won't tell anyone if you pour some in a glass for yourself. Let's be honest here, after a hard day of zoom school, this might be the recipe the doctor ordered.
What Is In Chicken Marsala Sauce?
Kosher chicken marsala gets its name from the marsala wine which is used in the sauce. The nice thing about that is that there are some very good kosher marsala wines available and they are relatively inexpensive. The base of the sauce is established by deglazing the pan after sauteeing the mushrooms and onions. Deglazing is just a fancy way of saying "pour wine into a pan full of dried on flavors in order to extract them." The wine along with the dried bits of onion and mushroom cooks together to form the signature kosher chicken marsala sauce.
Tips and Suggestions for Making Chicken Marsala
- With a sharp knife, carefully slice chicken breast in half. The way I like to do it is find the thickest part of the chicken breast and start there. Placing my hand of top of the chicken breast for stability, I carefully slice the chicken lengthwise resulting in two thin slices of chicken.
- Season the raw chicken pieces well with salt and pepper and dredge with flour. To "dredge" means to "lightly coat" so be sure to tap off any excess flour. The light coating of flour helps create a slight crispness to the outside while helping to lock in the moisture on the inside.
- Cook in batches as to not overcrowd the pan. Due to the chicken being sliced extremely thinly each batch cooks very quickly, at 2 minutes per side, so despite needing to cook the chicken in 3-4 batches, it still ends up cooking much faster than most any other chicken dish.
- When sauteeing the mushrooms and onions keep the heat on the lower end to ensure they do not start to brown or burn. All you want is for the onions and mushrooms to soften for the sauce.
- The marsala sauce is added next and is boiled so the alcohol is boiled off while leaving behind the delicious flavor. This combined with the softened onions and mushrooms is the basis for the sauce.
- The chicken stock is mixed with cornstarch to dissolve the starch. When heated to boiling, the cornstarch causes the sauce to thicken.
- Lastly, add a pat of non-dairy butter and fresh thyme to add a burst of delicious buttery, herby flavor that really takes this dish to the next level.
Kosher chicken marsala is a dish that goes well with a lot of different sides. Your family and shabbat guests alike will never guess that you did not spend hours in the kitchen creating this delicious dish. There are an endless possibility of sides you could serve with this chicken marsala recipe for a complete meal. We suggest that you pick at least one starch and one vegetable to serve with this dish. Here are some of our favorites:
- Israeli Salad
- Oven Roasted Asparagus
- Cobb Salad
- Spanish rRce
- Spaghetti Bolognese
- Lo Mein Noodles
- Quinoa Salad
- Easy Sweet Potato Medallions
- Miracle Challah
- 6 chicken breast boneless, skinless, halved
- 1 teaspoon salt divided
- ½ teaspoon black pepper
- ¼ cup flour
- 3 tablespoon olive oil divided
- ½ onion finely chopped
- 8 oz mushroom sliced
- ⅔ cup marsala wine
- 1 cup chicken stock
- 2 teaspoon cornstarch
- 1 tablespoon non-dairy butter
- 1 teaspoon thyme fresh
- Slice each chicken breast in half long ways so each piece becomes two thinner pieces.
- Pour flour into a small bowl.
- Season chicken breasts with salt and pepper and dredge in flour.
- Heat skillet to medium high and coat with a tablespoon of olive oil.
- In batches, cook the chicken breast pieces for 2 minutes on each side or until cooked through and nicely browned on the outside. Add more oil to the pan as needed with each batch until all chicken is cooked.
- While chicken is cooking finely chop onions and wash mushrooms.
- Once all chicken is cooked, set aside.
- Keeping the heat at medium-high, put another tablespoon of oil in the now empty skillet and add onions and mushrooms and cook until soft but not brown, around 6-10 minutes. Reduce heat if needed.
- Once onions and mushrooms are soft pour in marsala and deglaze the pan by bringing the wine to to a boil. Stirring occasionally, cook until most of the liquid is evaporated, about 2-5 minutes.
- While that is happening you can prepare chicken stock whisked together with the cornstarch. Once most of the wine has evaporated from the step above, add the chicken stock mixture and cook another 2 minutes until sauce begins to thicken up.
- Reduce heat to medium- low, add tablespoon of non-dairy butter and fresh thyme. Stir to mix.
- Add chicken back in, coat with mushroom sauce, and cook for 2-3 minutes to reheat chicken.
- Serve immediately.
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