Chicken Marsala

Chicken marsala is actually easier than I thought it would be. Somehow I was thinking it would be a lot of steps. I’m not sure why. I guess since it is kind of a “restaurant food” to me I thought it would be more involved. This would be a great Christmas Eve meal or holiday dinner party meal. Early December is a great time to give a new item a dry-run if you want practice. It is honestly easier than it seems. Check it out at the bottom. It’s super cheap to make too.

The Three Bite Rule - Chicken Marsala
I served it over some egg noodles and it was a super easy dinner plus, the sauce was really great even as leftovers.


4 chicken breasts (or chicken tenders)
1/2 cup flour
1/2 tsp garlic powder
salt & pepper
2 tbs vegetable oil
2 slices of prosciutto, chopped
4 tbs butter
8 oz. mushrooms, halved, quartered, or sliced (I used button, but baby portabella would be good too)
2 tbs garlic, chopped
1 cup Marsala wine
1 cup chicken broth
1/2 pound wide egg noodles


Preheat the oven to 300-degrees.
Lay the chicken on plastic wrap with another piece of plastic wrap on top. Pound the chicken out with a meat mallet (or a heavy skillet, can of soup, or something equally heavy) until even in thickness.
Mix flour, garlic powder, salt, and pepper in a flat dish with sides, like a baking dish or flat bowl.
Heat a large pan to medium-hich heat with the vegetable oil.
Dredge the chicken in the flour mixture on both sides and shake off the excess.
Pan fry the chicken for about 5 minutes per side, in batches if it doesn’t all fit in the pan. Or use a meat thermometer to get the chicken to about 160 degrees (it will cook a bit more later so it will get to 165 by the end).
The Three Bite Rule - Chicken Marsala
Remove the cooked chicken and set inside the oven to keep warm.
Boil water for pasta if serving over egg noodles.
In the same pan, without the chicken, reduce the heat to medium and cook the prosciutto for about 2 minutes.
Add in the butter and button mushrooms, cooking for about 5 minutes until the liquid has reduced.
Pour in the marsala wine, 2 tbs butter, garlic and chicken broth. Let the wine cook the alcohol out for about 5 minutes at a low boil.
The Three Bite Rule - Chicken Marsala
Add the egg noodles into the boiling water pot.
Add the chicken back into the pan and cook for another 3 minutes, flipping once.
Serve over egg noodles & enjoy!
The Three Bite Rule - Chicken Marsala

I really love the wine and garlicky flavors in this. It is a light but flavorful sauce and it is a great variation to some of my recent dinners.

I forgot prosciutto but it makes it even better. It’s super cheap to get just a few slices at the deli counter if you don’t mind waiting for it. I usually am not using a whole package whenever I add it to something so I’ve frozen a few slices for occasions such as this where it’ll be cooked. I forgot to check for some this time. Oops.

This would be a nice dinner for guests. You could have the chopping and the chicken cooked in advance then just the sauce would need to come together.

Cost breakdown:

chicken: 3-4 breast pieces $2.99
mushrooms: $2.00
2 slices prosciutto: $3.00
marsala wine: grocery stores here have it without alcohol for $3.00 per bottle or it’s closer to $7 at liquor stores.
garlic: $0.25
egg noodles: $0.75
total: $11.99 for 4 servings, or $2.99 per person. Take that restaurants!

Neapolitan Margherita Pizza & Pizza Tips

I figure you need some non-Thanksgiving-y foods this week. Did ya miss me? I took Black Friday off from blogging…not for shopping, but Thanksgiving week is suuuuper busy at work and my poor puppy Windsor had a lot of seizures on Wednesday, Thursday, and Friday.

I wanted to talk pizza today. I make it all the time but figured I was due to share some tips. I fell further in love with pizza on a stop in Italy to Naples on my honeymoon. I really didn’t love Naples but the pizza made it all worth it.


Seriously. Look at that! Doesn’t get much better. I don’t pretend that this can be exactly replicated but it is such a good one to make at home. Try this tomato “sauce” and you’ll love it. I never make pizza without it.


ball of refrigerated pizza dough
1 1/2 cups Pastene kitchen ready crushed tomatoes
8 oz fresh mozzarella
8 basil leaves


Preheat oven (and pizza stone if using one) to 400 degrees.
Gently start working the pizza dough in your hands, flattening it out. Slowly, with patience, it will grow in size as your hands warm it. Carefully work the edges to make it bigger and to avoid getting holes or too-thin crust in the middle.
Place the flattened dough onto the pizza stone, or hot pizza pan. Reshape if needed. The bottom will cook a bit keeping it from shrinking right in front of you.
The Three Bite Rule - Margherita Pizza
Poke a few holes with a fork into the crust. It stops it from bubbling up too much.
Bake for 10-15 minutes. It should be slightly cooked and not sticky to the touch.
Top with tomato sauce spreading it evenly and far enough to the edges to leave some room for the crust to hold it in. Then add slices of mozzarella.
Brush the crust with some olive oil for a shiny brown crisp look (optional).
Return to the oven for another 10-15 minutes. Set a timer and look at the pizza to decide when it is cooked enough for your liking. The pre-cook step helps it be cooked through by the end.
Remove from the oven and sprinkle with basil.
The Three Bite Rule - Margherita Pizza
Let sit for 5 minutes before slicing.

I love margherita pizza. The mozzarella and basil make it just so amazing. I was so happy to make this simple pizza and pair it with some pinot noir. Love.
The Three Bite Rule - Margherita Pizza
I’ve found that the fresh mozzarella sold in the diary case, by the cream cheese & ricotta, works so much better than the wetter mozzarella balls sold in the produce or cheese cases. These dairy section blocks of mozzarella are drier, easier to slice, and hold up better to the oven than the softer mozzarella from the produce or cheese area that I would prefer to use for caprese salads. If that’s confusing just grab both and look at them in the store. This will all make a lot more sense in-person.

Top 5 Pizza Tips:

1) If you make pizza regularly, get a pizza stone. The first time the crust might stick but it has been fool-proof ever since.
2) Pre-cook the crust without any toppings to get it started with a 10-ish minute head start. This keeps it doughy and slightly crisp without being raw. This also helps avoid the toppings getting overcooked.
3) Try using fewer ingredients, but better quality ingredients. (insert: Pastene Kitchen Ready tomatoes)
4) Get the oven really hot, like 400-degrees hot.
5) Don’t try to assemble then move the pizza. Assemble & top it on the pizza stone/pizza pan you are baking on. Pizza from the floor does not taste as good.