Patti’s Doo-Dah Chicken Marsala

Back in the olden days when my two sons were much shorter and less hairy, I was the sole cook in the house. (Sad for them.) When I was desperate for something to put on the table, and it was after five, I made Mom’s Doo-Dah Casserole.


The formula goes like this: meat + noodles + creamy soup = Doo-Dah Casserole.

I don’t make Doo-Dah Casserole anymore. I’m okay with meat and noodles, but I’ve grown suspicious of things in a can with more than five ingredients.

But it’s a great name for a dish, right?

It’s time to resurrect the name, but for something truly worthy of the Doo-Dah title. Patti’s Doo-Dah Chicken Marsala is it. This is really good, people.

I traveled to Lone Tree, Colorado with my husband recently. Lone Tree sounds rather rustic and romantic, but it’s an almost brand-new city with humungous apartment buildings and even bigger corporate offices. All sort of uninterested and prepackaged for our tastes. Still, we like to find good restaurants when we travel, so we started poking at our iPhones to see what we could find.

Well…on the ground level of one of those humungous apartment buildings, we found Cranelli’s Italian Ristorante. Oh my goodness! It was fabulous!

The chances of us going back to Cranelli’s aren’t good. Sigh. So I came right home and went to work duplicating my dish, Chicken Marsala. I’m very pleased with how it turned out, so I’m sharing it with you today.


Add 1# pasta to salted boiling water when you start sautéing the veggies.

2 chicken breast, boneless and skinless, sliced into thin cutlets. Smear with olive oil and 2 cloves of garlic, crushed. 

Do all slicing and dicing of veggies, and then grill the chicken until done. It doesn’t take long! Cut into bite-sized strips and cover with foil to set aside while you sauté veggies and make the sauce.

In the large, hot skillet: 

     4 T. Butter with a generous drizzle of olive oil


     1 sm. Red onion, sliced into strips

     ½# mushrooms, sliced

     lots of red bell pepper, cut into strips

     lots of green bell pepper, cut into strips

     3 large cloves garlic, minced

Add to veggies:

     3/4 c. Marsala wine

      1 ½ c. chicken broth

Sprinkle with:

     2 T. flour    

    ½ t. dried oregano

Simmer until slightly thickened. Add chicken and these to heat through.

A good amount of cherry tomatoes, halved

Some green olives, unstuffed, whole  

Serve over pasta. Top with parmesan cheese.

Note: Sorry about some of the inexact ingredient amounts. If in doubt, always add more than you think you should. 






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