Chicken Marsala Recipe

We be serving our Chicken Marsala Recipe on ziti pasta

We like ziti pasta because of it’s durability - it will hold up nicely for your party, and it tastes great, works well with most foods and sauces. Perfect!

You’ll need a chafing dish, filling the bottom half with the ziti and placing the chicken and sauce on top. This will work for your guests if they’re standing or sitting.

So after the chicken is cooked, we’ll put it right on top of the warm ziti, and serve. In the chafer, the pasta will add a little moisture and wonderful taste to the chicken.

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Portions/Servings This recipe will feed 24 people.
Read about Party Food Quantities to plan for more or less.

Ziti for 24 People

2 pounds of dry Ziti
Olive Oil

Cook the pasta to the box directions, rinse under cold water, transfer to a mixing bowl and toss with some olive, then refrigerate. You can do this the day before the party.

Ingredients for Chicken Marsala Recipe

18 boneless, skinless, split chicken breasts halves
Oil for frying
Garlic Powder
2 cups flour

Marinade:

1 tablespoon lemon juice
1 tablespoon salt
1/2 tablespoon pepper
2 cups marsala wine

Sauce:

3 cups chicken stock, canned is fine
1 onions, chopped
1/4 cup flour
1/2 stick butter
4 cups marsala wine
2 cups dry sherry
1/4 cup fresh chopped oregano
8 cups sliced mushrooms

Directions for Chicken Marsala Recipe

2 days before the party, combine all the marinade ingredients. Refrigerate.

1 day before the party, either cut the chicken breasts into 1” pieces (better for a stand up buffet party because it’s easy for your party guests to eat,) or, cut in half (better when your guests can ‘knife and fork it.‘

Place the chicken in a large mixing bowl, pour in the marinade, and mix it all around the chicken very well. Make sure the chicken is covered in the marinade, or use another kind of dish, or plastic bag(s.) Return to the refrigerator overnight.

The day of your party, place the already cooked ziti in the food pan of your chafing dish. Pour a little boiling water in the pan too, and put the pan into your chafer.

Set up your largest frying pan on the stove with some olive oil heating. Sprinkle garlic powder on the chicken, then put the flour in a mixing bowl and toss in about as many pieces of chicken that will fit into your frying pan. In the hot pan, brown the chicken, flipping them over. This should take just a few minutes.

Put the browned chicken onto a cooking sheet covered with foil and put it into the preheated 450°f oven for 5 minutes. Check a couple of pieces with your thermometer - you’re looking for 165° . When you get to that temp, put the chicken in the chafing dish on top of the warm pasta.

Meanwhile, start another batch in your frying pan. Keep frying, baking, and adding cooked chicken to your chafer.

In another large pan, build the sauce. Melt the butter and stir in the flour until you have a paste, add in the onions, then cook while stirring constantly for 5 minutes. Pour in the wine, sherry, other ingredients, and the mushrooms. Bring to a boil and cook for one minute. Pour this sauce over the chicken and pasta.

Add stock to thin the sauce if needed as the party progresses. And remember to check the water level under the food in the chafer. If you need to add more, always add boiling water.

We like to serve marsala wine with the dish - small glasses and a bottle or two on the side. The wine also makes a great spritzer, with sparkling water or soda and ice in taller glasses.

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