Party Chicken Marsala

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When it comes to hosting a memorable party, serving a delectable dish that satisfies your guest’s taste buds is essential. So when I was planning what to serve at Sky’s 4th Birthday party, there was no question in my mind that I needed to make my Party Chicken Marsala. Sure, it’s a “party” for your taste buds (see what I did there?…wink, wink), but really, the only difference between this recipe and my normal Chicken Marsala is the substitution of chicken tenderloins for boneless skinless chicken breasts. I’ve found that the use of chicken tenderloins when making my Chicken Marsala for larger gatherings helps with portion control for your guests so that they can have a little taste of everything you serve without wasting food or feeling overly FULL! This recipe creates a delightful, savory chicken dish that combines tender chicken breast tenderloins with flavorful Baby Bella Mushrooms in a rich, flavorful, Marsala wine sauce. It is sure to have your guests raving about your culinary skills!

So let’s get right down to the ingredients. For this recipe you are going to need chicken breast tenderloins, Himalayan pink salt, black pepper, garlic powder, flour for dredging, extra virgin olive oil, salted butter, Baby Bella mushrooms, and Marsala wine.

To begin, remove any exposed tendons from your chicken tenderloins and lay your chicken out on a piece of parchment paper. Season both sides generously with your Himalayan pink salt, pepper, and garlic powder. Then, cover the bottom of a shallow dish or plate with flour and dredge your tenderloins on each side with flour, shaking them gently to remove any excess. Set them aside. It’s important to note that you should always either season your meat prior to dredging it or add your seasonings right in with your flour.

Next, in a large skillet over medium-high heat, heat your oil and 2 Tablespoons of butter until it’s melted. Pan fry your tenderloins until they are golden brown on both sides; about 2 minutes each. Transfer them to a plate and set aside them aside while you make your sauce.

To make your sauce, begin by melting your remaining 3 Tablespoons of butter in your skillet and add in your mushrooms. Sauté, stirring frequently, until your mushrooms are golden brown around the edges and have given off their liquid. Carefully pour in your Marsala wine to deglaze your skillet, scraping to remove any browned bits from the bottom, and bring your sauce to a boil. Lower your heat to medium and return your tenderloins to your skillet. Simmer until your chicken is cooked through and your sauce has thickened; about 5 to 6 minutes. Ideally, you are going to want your sauce to be the consistency of a gravy. If your sauce is too thin, whisk in an additional 1-2 Tablespoons of flour and continue to simmer until it’s thickened to your liking. If your sauce is too thick, whisk in some additional Marsala wine to thin it to your liking.

My Party Chicken Marsala is a versatile and crowd-pleasing dish that can elevate the menu at any gathering or party. You can serve it on top of or alongside pretty much any starch such as whipped potatoes, pasta, or steamed Jasmine rice. It’s also equally as delicious all on its own! With its succulent chicken tenderloins, earthy mushrooms, and luscious Marsala wine sauce, this recipe is a surefire way to delight your guests’ palates with a fantastic gourmet meal that will leave a lasting impression on everyone fortunate enough to taste it. I promise you, your guests will be requesting this recipe for their next party!