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!

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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.

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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.

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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!

Party Chicken Marsala

Recipe by Sarah K. Young
Servings

6

servings
Prep time

15

minutes
Cooking time

20

minutes
Calories

347

kcal

With its succulent chicken tenderloins, earthy mushrooms, and luscious Marsala wine sauce, My Party Chicken Marsala 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.

Ingredients

  • 12 chicken breast tenderloins

  • Himalayan pink salt, to taste

  • Black pepper, to taste

  • Garlic powder, to taste

  • ½ cup flour (or more if needed), for dredging

  • 2 Tablespoons extra virgin olive oil

  • 5 Tablespoons salted butter

  • 2 cups sliced Baby Bella mushrooms

  • 2 cups Marsala wine

Method

  • Remove exposed tendons, if any, from chicken tenderloins and lay chicken out on piece of parchment paper. Season both sides generously with Himalayan pink salt, pepper, and garlic powder. Cover bottom of shallow dish or plate with flour. Dredge tenderloins on each side with flour, shaking them gently to remove any excess; set aside.
  • In a large skillet over medium-high heat, heat oil and 2 Tablespoons of butter until melted. Pan fry tenderloins until golden brown on both sides; about 2 minutes each. Transfer to plate and set aside.
  • Melt remaining 3 Tablespoons of butter in skillet and add in mushrooms. Sauté, stirring frequently, until mushrooms are golden brown around edges and have given off their liquid. Carefully pour in Marsala wine to deglaze skillet, scraping to remove any browned bits from bottom, and bring to a boil. Lower heat to medium and return tenderloins to skillet. Simmer until chicken is cooked through and sauce has thickened; about 5 to 6 minutes. Sauce should be like the consistency of gravy. If sauce is too thin, whisk in additional 1-2 Tablespoons of flour and continue to simmer until thickened to liking. If sauce is too thick, whisk in additional Marsala wine until thinned to liking.
  • Serve with (or on top of) whipped potatoes, pasta, or steamed Jasmine rice.

Recipe Video

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