I came up with this version of chicken Marsala after tasting it at a restaurant. I had never seen a recipe of chicken Marsala with goat cheese in it but was hooked after trying it. Since the goat cheese provides a lot of flavour, not much is needed, so this version is lighter than many other versions of chicken Marsala with still a lot of flavour!
- 4 skinless, boneless chicken breasts
- 1 onion (diced or sliced, as you like)
- 1 clove of garlic, crushed
- 2 tbsp butter
- 2 tbsp flour
- 1 1/2 cup chicken broth
- 1/4 cup white wine or Marsala
- 1 tsp dried tarragon
- 1 or 2 tbsp goat cheese
- 1/2 lb sliced mushrooms
- a handful of chopped parsley
Brown the onion and chicken breasts in butter, season with salt and pepper, and put into an oven safe dish.
In the same pan, add the garlic and butter until melted, add flour until absorbed, and whisk in, bit by bit the broth and the wine. When thickened, add the goat cheese to taste, and tarragon, and pour the sauce over the chicken.
Brown the mushrooms with butter, season with salt and pepper, and put on top of the chicken, then bake for 20-30 min at 350. Sprinkle with lots of parsley and serve.
You can prepare the chicken and the sauce the day before, and let it marinate covered in the fridge. On the day of, just brown the mushrooms and add to the dish before baking.