I actually had never eaten Marsala chicken before, but after hearing about it, and seeing a recipe on Allrecipes.com I decided to give it a go. Grant is always willing to try anything I make even when it doesn’t turn out,but at least he is okay with me attempting things. This recipe turned out great, so it has made it into our rotation for dinners.
First put the four and seasonings in a ziplock bag, and add in the chicken breasts.
Give it a shake to evenly coat the chicken.
Heat the butter and oil, and cook the chicken on each side for about 5 minutes.
Chop your mushrooms or buy them chopped if your all fancy.
Set aside cooked chicken.
Make sure to keep the extra flour and seasoning as you will need it to thicken the sauce later.
Add mushrooms to butter mixture.
Add the wine.
Stir making sure to scrap the bottom.
Add the flour to thicken and stir well.
Let it cook for a bit so it thickens.
Add whipping cream.
Add the chicken back in.
Cover and cook for about 10 minutes.
Cook your pasta noodles or rice if you prefer that.
Reese’s portion of dinner before we chopped it. It was a huge hit for her.
All done, serve with veggie or salad of choice. This also tastes great as left overs.
1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves – pounded 1/4 inch thick
(I doubled the sauce, so below is the doubled version)
8 tablespoons butter
8 tablespoons olive oil
2 cups (16.oz) sliced mushrooms
1 1/2 cups Marsala cooking wine (found in oil/vinegar section of the isle in grocery stores)
1/2 cup Heavy whipping cream
1 teaspoon of minced garlic or one clove
Keep left over amount of flour mixture from above to add later to thicken sauce(this is what I didn’t do and wish I had the first time I made it.)Directions:
Prep – 10 m
Cook – 20-30 m
In a ziploc bag, mix together the flour, salt, pepper and oregano. Add chicken to the bag and shake, shake, shake to coat chicken pieces in flour mixture.
In a large skillet/braiser/saucepan, melt butter and oil over medium heat. Place chicken in the pan, and lightly brown on both sides and remove from pan and store on a plate or bowl. Add mushrooms to the butter oil mixture. Pour in wine, garlic, and whipping cream. Then add the remaining flour mixture left in the bag to help thicken the sauce a little bit (You can always add more or less as you desire.) Cook for another 5 minutes. Add chicken back into the pan. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.Serve over cooked noodles, and I served it with a side of broccoli,but salad or any other veggie would have been delicious. Garlic bread would have been a nice touch, but we didn’t have any at the time.