Baked Chicken Marsala Your Italian Grandmother Will Disown You For
Remember when Chicken Marsala was fancy as fuck and you were only able to get it at a nice Italian restaurant? It wasn’t just you–we were fucking morons, too. If only ‘now us’ could tell ‘former us’ how stupid fucking easy chicken marsala is to make at home… We think our version is the tits, anyway.
There are a million different ways to make chicken marsala. Most recipes tell you to fry the chicken breasts with a breadcrumb dusting–the traditional way. That’s fucking awesome, too. This recipe is a little easier and you don’t have to bang the shit out of the chicken until it’s a goddamn pancake beforehand. Gross.
Preheat your oven to 350°F. Mix together the olive oil, two tablespoons of red wine vinegar, flour, garlic, onion powder, oregano, parsley, red pepper, and salt. Coat the chicken breasts with the mixture and throw them into a baking dish.
Bake for 20 - 25 minutes or until cooked through depending on thickness. Grab it out of the oven when cooked.
In a medium-sized skillet or saucepan, heat butter over medium-high until melted. Toss in the mushrooms and onion and sauté until soft - about 5 minutes.
Add the flour a pinch at a time to coat the mushrooms and onions and stir. Pour in the chicken broth and Marsala and bring the sauce to a boil. Add the red wine vinegar and let that shit slow boil for about 5 minutes, or until the sauce has reduced by half. Remove from heat.
Slather some of the Marsala sauce and 'shrooms onto each of the chicken breasts. Top with fresh parsley and serve with alfredo pasta or garlic mashed potatoes. Damn, that's fancy.