This Chicken Marsala with gnocchi is a perfect fall dish that is easy to make but will also impress your guests. Enjoy with a glass of white wine.
I love fall when the leaves turn color and the temperatures are a little cooler. Recently, in Los Angeles, we just got through a heatwave, 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.
This recipe uses my Shallots in Oil. Do this. Make this. When you have chopped shallots in a flavorless oil, you don’t have to chop them later. The best part of shallots in oil is that the oil takes on the flavor of the shallots.
Marsala is a Sicilian wine, produced in the region near the city of Marsala. It is fortified for export. If you cannot find it, you might be able to find cooking marsala. You know what? It’s not the real thing, but it’s close enough for this application. Don’t worry about what to do with the rest of the bottle. You can save it for Veal Marsala Meatballs.
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Chicken Marsala with Gnocchi
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Ingredients
- 1 chicken breast, thinly sliced
1 tbsp shallots in oil- 1 tbsp *olive oil
- 1 jar sliced mushrooms
- 1 cup Marsala wine
- 2 tbsp unsalted butter
- 1 tbsp flour
- 1 package gnocchi
- 2 tbsp unsalted butter
- 1 tsp dried sage
- Parmesan cheese
Instructions
- For the gnocchi, bring about 5 quarts of salted water to a boil.
- While waiting for the water to boil, make the chicken.
- Put the olive oil and shallots in a large saute pan, and saute until the shallots have started to brown.
- Add the chicken and brown on both sides, then remove, set aside and keep warm.
- 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.
- Add the gnocchi to the water and boil for two more minutes after the gnocchi have returned to the surface.
- In the meantime, melt the butter and add the sage.
- Drain the gnocchi and mix with the butter. Top with cheese.
- Serve the chicken with the gnocchi.
Video
Notes
Nutrition
