Chicken Marsala

By Heather_D

This Chicken Marsala recipe is one of the best that I have tasted and the use of fresh garlic, onion, and parsley give this recipe a fresh flavor that other recipes that use dried herbs do not offer.

Ingredients

• 6 Boneless, Skinless Chicken Breasts, thinly sliced
• 1/3 cup flour
• 1 tsp salt
• 3 Tbsp butter, divided
• 2 Tbsp olive oil
• 8 oz. mushrooms, sliced
• 1/2 cup chicken broth
• 3/4 cup Marsala wine
• 1 tsp garlic, minced
• 1 tsp marjoram leaves
• 1 tsp onion, minced
• 1/2 tsp ground black pepper
• 1 tsp basil leaves
• 3/4 tsp fresh parsley, chopped

Details

Servings 6
Preparation time 10mins
Cooking time 30mins

Preparation

Step 1

In a shallow dish, mix together the flour, garlic, marjoram, onion, salt, and pepper. *Reserve 1 Tbsp of this flour mixture.* Coat the thinly sliced chicken with the flour mixture in the shallow dish. Heat 2 Tbsp of the butter and olive oil in a large non-stick skillet on MEDIUM-HIGH heat. Cook several of the chicken pieces for 3 minutes per side or until the chicken is golden brown. Remove the chicken from the skillet and keep warm. Repeat with the remaining pieces of chicken. Add the mushrooms to the skillet and cook, stirring frequently, for 5 minutes or until the mushrooms are tender. Mix together the chicken broth and the reserved flour mixture; Add to the skillet and add the Marsala wine. Bring the mixture to a boil and constantly stir to release the browned bits in the bottom of the skillet. Stir in the remaining 1 Tbsp of butter and basil; Cook for 2 minutes or until the sauce is slightly thickened. Spoon the sauce over the chicken and serve. Sprinkle each serving with parsley and enjoy.