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Welcome to Home Shalom and Shalom Farm. We pray your visit here be blessed. We are learning to walk in the Ways (Torah) of our Father YHWH and follow Y'shua, His Messiah until He returns to "set things straight". We call it a "Messi-Life". Our walk is neither tidy nor perfect, but it is filled with passion, devotion and desire to serve our King. We are learning to be humble servants, and to be good stewards of the things that He has entrusted to us: His Word, our marriage, our children, our family, our community, our health, and our farm. Hitch your horse and stay a while--our door is always open!

Wednesday, January 5, 2011

Chicken Marsala

This dish is one of our favorites! Marsala is the name of wine that come from an area in Italy that is named the same. The saucy chicken is served over pasta, rice or mashed potatoes. As I copy it from the family cookbook, the page is smeared and the ink is bleading from splashes. :-)

8 bonless skinless chicken breasts

1/2C flour (I use whole wheat)
1tsp salt
1/2 tsp pepper
1 tsp dr basil or 2tsp fresh

6T butter
1/3C oil
1-2C sliced mushrooms of choice
1C Marsala Wine (No subs!)

  1. Pound chicken breasts to 1/4" thickness (between parchment). You may leave them whole or slice them into strips.
  2. Combine flour, salt, pepper and basil in a shallow bowl.
  3. Heat half of the butter and oil in a large skiller on med high
  4. Dredge chicken in flour.
  5. Cook until lightly browned on the first side. (Allowing a slight crust to form and "cooked white meat to apear up and around the edges.)
  6. Flip and add mushrooms. Stir and add wine.
  7. Reduce heat to med-low, cover and simmer for about 10 minutes.

Serve over noodles, rice or mashed potaotes. Delish!

Serves 8


rjcmj said...

This sounds delicious. Thanks for sharing!

Peterson Party said...

Wow, that looks delicious! Can't wait to try it. Thanks for sharing the recipe.

Andi said...

I have been waiting for this one, ever since I read about it in a blog post a while back...Ben was helping you make it, around the time I think Chazaq found the slug, or you were sewing?????? Anyway THANK YOU!

singing mama said...

As a non mushroom eater, is there another vegetable I could substitute for the mushroom? Do you recommend one that would balance well with the other flavors?
Luv Donna

singing mama said...

Oh forgot to say the reason I'm asking is that the recipe sounds delicious!

Mommy Set Free said...


I went through a "no mushroom" season too... :-)

I couldn't think of anything that would sub nicely, so I just made the chicken and sauce, and served it over the starch and made sure to have something green on the plate (which I still like to do with the mushrooms too). That is what I would recommend if you don't do mushrooms. Just consider it yummy sauced chicken. Of course it is better with the mushrooms in my opinion, but since you have not had it with mushrooms...you won't miss them (cuz the sauce is still yummy). :-)

Hope that helps.

Anonymous said...

This is the easiest chicken marsala recipe I have ever seen! I used to make it and it would take me about an hour with all the various ingredients...and other distractions. LOL.

Thanks for making chicken marsala a possibility again. :).