Try my adaption of the Classic Chicken Marsala. Add pepperoni, spinach, tomatoes, and mushrooms and you've got a new family favorite! You'll love my Chicken Marsalena with pepperoni served over linguine, Now that's delicious!
Make Chicken Marsalena with Pepperoni for your nextweeknightt diner.
During my restaurant years, one of my favorite things to do was combine flavors, and of course, my favorite way to prepare those dishes was sauteed. If I miss anything about my restaurant days, it would have been my Mise en place, that incredible array of ingredients, that I built my dishes from.
One of the dishes I started experimenting with was my Chicken Marsala, everyone loved it and quite frankly its really difficult to enjoy anyone else’s Marsala after you’ve had mine, it’s just that good. But somehow I managed to improve it.
I loved how the pepperoni punched up the dish and it complimented the subtle flavors of marsala. It was a match made in heaven.
If you’ve tried my Chicken Marsalena recipe or any other recipe on askchefdennis.com please don’t forget to rate the recipe and let me know where you found it in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram @chefdenniseats and @chefdennistravels, Twitter and Facebook.
You might also like my traditional Chicken Marsala Recipe.
Chicken Marsalena with Pepperoni
- 16 oz boneless skinless chicken thighs
- 1 cup sliced mushrooms
- 4 oz baby spinach
- 1/2 cup grape tomatoes sliced in half
- 1 oz sliced pepperoni
- 6 oz sweet marsala
- 6 oz chicken stock
- 2 tbsp unsalted butter
- 2 tbsp flour
- 1/2 lb inguine or spaghetti
- Cook pasta per instructions on the box at the same time you begin cooking this dish.
- dredge chicken thighs in flour seasoned with salt and pepper
- place floured thighs in a large saute pan with enough olive oil to saute them.
- Cook chicken 5 minutes on each side and remove from the pan.
- add a little more olive oil to the pan and add in the sliced mushrooms and saute until soft
- add grape tomatoes, pepperoni and spinach and continue to saute until spinach is wilted
- Add all but 2 ounces of marsala wine wine to pan to deglaze the pan, allow alcohol to cook off for a minute then add the chicken stock,and a pinch of black pepper; place chicken thighs back into the pan.
- reduce heat and continue to cook while sauce is reducing.
- Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor
- as the sauce begins to thicken lower heat to simmer, and add remaining marsala.
- Place sliced provolone over top of the chicken and cover with a lid until cheese is fully melted. (or you can Place the pan in a 300 degree oven for about 5 minutes or until the cheese has melted)
- Serve over pasta and enjoy!