Chicken Marsala


This week we decided to try to make chicken Marsala in a ramekin. Normally we would make this in a sauté pan, for a change though we decided to ramekinize it. We started by sautéing the onions. We like to cook them slowly until they turn brown and caramelize a bit. Then we put  in the mushrooms with a couple of pats of butter. By this time we began to realize that we were cooking everything but the chicken in the pan. We like to use chicken thighs as they come out very tender, but the classic dish is made with the breasts. Julienne the chicken by slicing it with the grain ( lengthwise ). When you cook this in a ramekin it all links together and forms a kind of interesting meatball.


1 chicken breast or two thighs cut into strips
1 cup of coarsely chopped mushrooms
1/2 a medium onion cut into slices and broken up.
1/4 cup of Marsala wine
1/4 cup of cream
Dash or two of lemon juice
Handful or two  of cooked egg noodles or rice
Salt and pepper to taste


Preheat your oven to 300 degrees
Cut the chicken up into julienne slices
Saute the onions in a few pats of butter until they are just turning brown. Remove from the pan and reserve. Cook the mushrooms in the pan, you may need a couple more pats of butter. In a small bowl, put the onion, chicken, mushrooms, marsala wine, cream, salt and pepper and mix them up. PAM a couple of ramekins and fill each with the mixture. Bake for 1 hour. You’ll probably be able to pick the “meatball” out of the ramekin with a pair of forks. Serve over top of noodles or rice with a little of the gravy. For this dish we like a tasty chardonnay, try Lucky Star for this.

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