Chicken Marsala over Sautéed Asparagus Ribbons

Doesn’t that sound fancy? It’s so easy, though!

The very first meal I ever cooked for my now-husband was Chicken Marsala. I remember wanting to impress him, choosing this dish because I thought it would also *sound* impressive, and then being SO stressed out trying to put it together. This was long before I started cooking regularly, and I definitely hadn’t mastered timing in the kitchen, and it was just so so so anxiety-inducing!

It does sound–and look–fancy and beautiful. But Chicken Marsala really is stupidly easy to make. My husband also really likes asparagus and I really don’t so I’ve been trying to make it a little more and play with preparation so that I can find a version that I can tolerate. This may be a winner. Also fancy sounding (asparagus ribbons) but so simple. Traditionally, Chicken Marsala is served over linguini or spaghetti, which is totally acceptable and delicious, but this is a nice twist that adds flavor and color. And this whole dish is ready in about a half hour, so. DUH. Here you go.

WHAT YOU NEED
* 4 chicken breasts, pounded to about 1/4-1/2-in even thickness
* 1/3C + 1T flour
* olive oil
* 2T butter, divided
* 8oz white button mushrooms, sliced
* 8oz cremini mushrooms, sliced
* 1 large shallot, minced
* 2t minced garlic
* 2/3C Marsala wine
* 2/3C chicken broth
* Salt and pepper to taste
* herbs for garnish, optional (parsley, or thyme, or whatever you like)
* 1lb asparagus

WHAT TO DO
Add 2 tablespoons of olive oil and 1 tablespoon of butter to a large pan over medium-high heat.

Sprinkle salt and pepper on both sides of each pounded chicken breast, then lightly dredge each in flour, and add the chicken to the pan. Cook for 3 minutes, flip, and cook another 2 minutes, letting the chicken become golden brown. Remove the chicken from the pan and set aside.

Add 2 more tablespoons of olive oil and 1 more tablespoon of butter and the mushrooms to the pan and cook for about 8 minutes, stirring occasionally. Remove the mushrooms to the plate with the chicken.

Add a tablespoon of olive oil to the pan, then add the shallots and garlic. Saute for about a minute, then add a tablespoon of flour and cook for another minute, stirring constantly to create a roux. Pour in the Marsala wine and broth, and cook for about 2 minutes, stirring frequently.

Add the chicken and mushrooms back into the pan, reduce heat to low, and cover.

Trim the asparagus ends and then carefully slice each spear into thin strips (each should give you 3-4 ribbons). Place the asparagus ribbons into a large pan, drizzle with olive oil, and sprinkle with salt. Saute over medium-high heat until the strips soften and slightly brown, tossing occasionally.

Plate a helping of asparagus and top with the chicken and mushrooms. Spoon the sauce over the chicken, garnishing with fresh herbs if you want, and serve.

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