I love chicken marsala. The richness of the sherry with the sweetness of the shallots with moist chicken is pure deliciousness. Best of all, it is pretty easy to make a healthier savory version at home. Restaurants tend to add a lot of cream and butter to this dish. My version has zero cream and only a touch of butter. Plus, I personally believe it tastes better than any restaurant version.
This past weekend I made my chicken marsala for my hubby. Served with baked parmesan mashed potatoes and some sauteed broccoli, it was a pretty sweet meal. Recipe below:
Chicken Marsala (serves 2)
Ingredients:
1 shallot – diced
1 package sliced baby bella mushrooms
2 chicken breasts, pounded thin and dusted with flour & preferred seasoning (I use garlic salt, pepper and thyme)
3/4 cup marsala wine or sherry
1 cup chicken stock
1 tablespoon butter
Saute chicken in pan with olive oil for 3 to 4 minutes on each side or until chicken is cooked
Remove chicken from pan (leave drippings in)
Add a little bit more oil to pan if needed. Saute shallots until translucent/slightly carmelized. Add mushrooms and cook for about 8 minutes. Add sherry/marsala wine, cook until reduced by half.
Add chicken stock & butter. Season to taste.
Add chicken then transfer to plate to serve. Garnish with parsley if desired. Enjoy!
The Savory Sisters 
Hi Amy, The chicken marsala really looks wonderful. I have a question for you. I am gluten sensitive and would prefer to not use regular flour but corn starch. Can you substitute corn starch for flour in this instance? I don’t need a scientific anwswer. Since you are such an experienced cook, I was wondering if you might know how this experiment would go? If not, no problem…. it’s always alot of trial and error for me and people like me, to try and find out about making substitutions….I can eat some wheat, it won’t kill me, it’s not life threatening but I try not to eat it or only in very small amounts. Thanks for your attention. ALways lovely to hear from you. Carol Tivoli
Hi Carol, do you have any gluten free flour? If yes, I would use that. In my recipe I just dust the chicken with flour so the flour really isn’t a critical ingredient. I found this online discussion: http://answers.yahoo.com/question/index?qid=20080313094559AA4c6Ei and they recommend using corn starch to thicken sauces but not to dust directly onto chicken. But who knows, maybe they are wrong. If you do decide to experiment with corn starch definitely let me know how it turns out :).