Ingredients for Grilled Chicken Marsala:
- 1 Package Thin Sliced Chicken Breasts
- Olive Oil
- 8 Cloves Garlic (Minced)
- 2 Large Shallots (Minced)
- Salt
- Pepper
- Garlic Powder
- 1 bottle Sweet Marsala Wine
- 1 Carton Chicken Stock
- 2 Package Baby Bella Mushrooms (Sliced)
- 1 box Farfalle Pasta
- Parsley
First thing needed to be done to make this recipe is to marinate the chicken for grilling. To do this, mix the chicken with Olive Oil (enough to coat all the chicken), 8 minced cloves of garlic, and a liberal amount of salt and pepper. 8 cloves seems like a lot but it will be well worth it as it will flavor the chicken tremendously. Let marinate for about 1 hour.
When the chicken has 15 minutes left to marinate begin heating water for pasta. While waiting for water to boil, heat 2 tablespoons of Olive Oil in a large saute pan. Add shallots and saute until sweated. Add mushrooms and let simmer until softened, mixing once every minute. This should take about 5 minutes. Once softened add 1 1/2 cups of Marsala Wine and heat on high flame until boiling. Continue to boil until reduced to half the original amount mixing occasionally. While waiting for this to happen, add pasta to boiling water and then begin to grill the chicken. Because the chicken is marinated in oil, there will be a lot of flare up when chicken goes on grill. Be sure not to forget to put the extra garlic from the marinade on chicken once on grill. The chicken will cook very quickly. Back over at the saute pan, once wine is reduced, add chicken stock 1 cup at a time. Wait until stock reduces to add more. You should use no more than 3 cups depending on how saucy you want the chicken. This will take a while. Add about 2 teaspoons of garlic powder, salt, pepper, and minced parsley to sauce. Taste the sauce as you go. If its losing the Marsala taste add more wine in small amounts. Once you are happy with the consistency and amount of sauce (it should be thick), reduce to a simmer and add the grilled chicken. You now have two options. You can simmer over a flame or put in oven at about 300 degrees until ready to serve. Don't forget about your pasta during all this. You want the pasta to be Al Dente. This means it should still be a bit firmer then fully cooked pasta but not hard. Put chicken over pasta and pour sauce over. Enjoy!! You will be surprised just how fulfilling this dish is.
A couple of notes on the recipe
- You can also cook chicken on an indoor grill pan but olive oil will not burn off so you will end up with more of an oily chicken. This is not necessarily bad but just be aware is will add fat to the dish.
- I like to add a little bit of grated Parmesan cheese to the top of the dish afterwords as it adds an extra flare to the dish.
- If possible go to a liquor store and use a real Marsala wine and not one from the cooking wine aisle of the supermarket. It will make a world of difference. I use sweet Marsala wine as opposed to the dry type.
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