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Chicken Mustard Marsala Recipe

Next time you've got company over for dinner, give this entree recipe a try - it's a more "manlier" take on Marsala, but always loved by everyone who takes a bite!

Marsala entrees are one of those dinner party recipes I turn to often. Not only is it a pretty universally loved dish among my friends and family, it's also a great tasting one to make with assorted meats and a simple entree for me to whip up for a crowd.

While I tend to make this most with chicken, it's also perfectly delicious with veal. Other Marsala recipes use heavy cream, but I prefer to mix in just a hefty teaspoon of goat cheese for some creaminess and an even heftier tablespoon of mustard to give my Marsala a more full-bodied, tangy taste.

Pair with some green beans and caramelized onions and mashed potatoes for a complete meal!


4 boneless chicken breasts
4 tablespoons of flour, seasoned with pepper, garlic powder and Italian seasoning
1 tablespoon butter
1 tablespoon olive oil
2 cloves garlic, chopped
1 cup Marsala wine
1 teaspoon goat cheese
1 tablespoon Jack Daniel's Mustard
1 package white button mushrooms, cleaned and sliced
2 tablespoons fresh parsley, chopped


Clean your chicken breasts and dredge them through your flour mixed with pepper, garlic powder and Italian seasoning - to taste.

Melt your butter with the olive oil in a large skillet over medium-high heat. Add your chicken breasts to the pan and sear both sides - about 2-4 minutes, depending on thickness. You want a golden brown color and a bit of a crust.

When brown on both sides, remove the chicken from the pan and set aside on a plate. Reduce your flame to a medium-low and add your garlic to the pan. Cook for a minute or until aromatic.

Add in your Marsala wine and with a wooden spoon, scrape up any flavorful bits from the surface of the pan. Allow the wine to reduce slightly, about 2 minutes, then add in your goat cheese and mustard. Whisk to mix evenly.

Pile your mushrooms into the pan along with a tablespoon of the parsley and toss to coat. Add your chicken back to the pan with any juices from the plate and cover. Reduce flame to low and allow to cook for at least 10 minutes, or until chicken is cooked through.

Plate and garnish with remaining parsley.



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