Chicken Marsala with Gnocchi

Chicken Marsala with GnocchiRecipes in this Post

I love fall, when the leaves turn color and the temperatures are a little cooler.  Recently, in Los Angeles, we just got through a heat wave, so I was very happy this morning when I saw thick clouds in the sky, knowing it might be a little cooler today.  This evening, we even had thunder and lightning!

When I asked my son what he wanted to dinner, pork or chicken, he said chicken. Whilst looking in my pantry, I came across a box of gnocchi. I had received the gnocchi as a gift from a friend, and I knew it was high time I used it. Gnocchi is an Italian dumpling made of fluffy potatoes and flour. Marsala is a Sicilian wine, produced in the region near the city of Marsala. It is fortified for export.

Chicken Marsala with Gnocchi Video

Chicken Marsala with Gnocchi
Recipe type: Main Dish
Cuisine: Italian
Prep time: 
Cook time: 
Total time: 
Serves: 4
A great dish for fall.
  • 1 chicken breast, thinly sliced
  • 1 tbsp shallots in oil
  • 1 tbsp olive oil
  • 1 jar sliced mushrooms
  • 1 cup Marsala wine
  • 2 tbsp butter
  • 1 tbsp flour
  • 1 package gnocchi
  • 2 tbsp butter
  • 1 tsp dried sage
  • Parmesan cheese
  1. For the gnocchi, bring about 5 quarts of salted water to a boil.
  2. While waiting for the water to boil, make the chicken.
  3. Put the olive oil and shallots in a large saute pan, and saute until the shallots have started to brown.
  4. Add the chicken and brown on both sides, then remove, set aside and keep warm.
  5. Add the mushrooms and wine to the pan. Reduce by half, then add the butter and the flour. Whisk until thickened, then add the chicken. Cover and reduce heat while the gnocchi finishes.
  6. Add the gnocchi to the water and boil for two more minutes after the gnocchi have returned to the surface.
  7. In the meantime, melt the butter and add the sage.
  8. Drain the gnocchi and mix with the butter. Top with cheese.
  9. Serve the chicken with the gnocchi.
You can use cooking Marsala if you cannot find real Marsala.

If you can't find thinly sliced chicken breast, then use a regular chicken breast, cut it in half, and pound it with an iron skillet.


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