The magic of this dish is that it’s simple to make and often impresses; however, even deeper is that you will find your anger, anxiety, and worries slipping away as you pound the chicken into nice thin cutlets to turn into Chicken Marsala.
If you’re struggling with anger or a bit of anxiety, this dish is sure to cure what ails you. The magic is about releasing the negative and taking in the good. It’s a great meal to pull out to impress,
Get all your ingredients together first. You don’t want to get frustrated or anxious while you cooking. You want to work through that during this process.
but isn’t hard to pull off at all.
This meal is made even healthier by serving over zoodles or smashed cauliflower. You’ll notice I cooked up the extra zucchini right
Pounding and dredging the chicken allows you to see your negativity slipping away.
along with the mushrooms; but you don’t have to do that either. I just don’t like things going to waste. But if you’re not concerned, regular pasta or mashed white potatoes is fine.
You’ll need a big plate to set the chicken and mushrooms aside, or maybe even a large corning dish. Just make sure you have one large enough to hold all this deliciousness while you prep the sauce.
This is a one-cauldron recipe. I use my cast-iron dutch oven. It’s perfect.
The recipe calls for shallots, and they certainly are my go-to for this recipe. But you can use whatever onions you prefer or have on hand.
Make sure you have a plate to set the chicken aside on.
4 chicken cutlets pounded until 1/2 – 1⁄4″ thick
Salt and pepper to taste
1/3 cup + 1 Tbsp. all-purpose flour
Mushrooms help detox you inside and out.
5 Tbsp olive oil
3 tbsp unsalted butter
8 oz white button mushrooms sliced
8 oz cremini mushrooms sliced
2 Tbsp shallots minced
2 cloves garlic minced
2/3 cup dry Marsala wine
2/3 cup beef stock
My favorite cauldron. A lid helps make this recipe cook right, too.
Fresh thyme, chopped
Fresh parsley, chopped
Grated Parmesan for garnish
Zoodles or smashed cauliflower, to serve the Marsala over/with
Add 2 Tbsp olive oil and 1 Tbsp butter and heat over MED-HIGH heat in your cauldron. Imagine your worries, strife, anxiety, or anger melting away.
Almost ready. As this dish simmers to almost done, you can feel your simmering anger melting away.
Sprinkle pounded chicken cutlets with salt and pepper on both sides, then lightly dredge in the 1/3 cup flour. Shake off excess flour and add chicken to hot pan. Work in batches if needed, as over-crowding the pan will prevent the chicken from crisping up.
Cook chicken about two to three minutes per side, until golden, transfer the cooked chicken to a plate and set aside.
Add 2 Tbsp olive oil and 1 Tbsp butter to the pan and add mushrooms. Saute about 5-8 minutes, seasoning with salt and pepper about half-way through cooking. As the mushrooms cook, imagine all kinds of solutions and helpers to your worries, problems, and strife — or balms for your anger or anxiety. Remove mushrooms to plate with the chicken and set aside.
Sprinkle in the 1 Tbsp flour and stir to coat. Cook for a minute to get the flour taste out.
Pour in Marsala wine and beef stock, scraping the bottom of the pan with a wooden spoon.
Cook, stirring often, for 2 minutes, or until sauce is slightly thickened.
Slide chicken and mushrooms back into the pan, making sure to get all the juices from the plate into the pan – that’s pure flavor there!
Add 1 Tbsp butter to the center of the pan, toss a sprig of thyme in there if desired, then cover the pan and let cook about 2 minutes.
Stir and spoon sauce over chicken.
Garnish with fresh thyme, parsley, and Parmesan — if desired, and serve.
I wish you could smell this goodness. Fresh herbs boost your positive energy.