Easy Chicken Marsala

By Addie

Ingredients

• 4 boneless skinless chicken breasts
• 1 stick butter
• 1 cup flour
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1 cup milk
• 3/4 cup Marsala wine
• 1 cup sliced mushrooms

Preparation

Step 1

In large saute or fry pan, melt butter. While butter is melting, combine flour, salt and pepper in small bowl. Dip each piece of chicken in milk; shake off excess. Dredge chicken in flour mixture and add to fry pan. (I like to cut chicken breasts in half before coating.)

Saute chicken in butter over medium to medium-high heat until browned and cooked through, turning often. Add more butter as needed. (Be careful turning chicken so as not to break off any of the flour coating.)

Remove chicken from pan and place on platter. Keep chicken warm while making the sauce.

Turn heat to medium high and add the mushrooms; saute until cooked. With mushrooms still in the pan, deglaze with the wine, stirring to get all of the brown bits off the bottom of the pan. Turn heat to medium low and continue to cook sauce, stirring frequently, until sauce has thickened slightly.

(Note: Sauce should be tasted frequently, and more wine or butter can be added as necessary. If sauce does not thicken properly, add a little bit of flour and continue to stir.)

When sauce is ready, add chicken back to the pan and turn to coat.

Remove chicken to serving platter and top with remaining sauce. Decorate with parsley sprigs.
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REVIEWS:

This dish is easy and quick to prepare and delicious!!! The entire family was raving about it and sad that there wasn't any left overs!!

Excellent recipe - raves from all.

Totally tasy and easy to make!

I made this dish for dinner tonight and WOW! It was really great and easy to make and the whole family loved it including my 3 year old twins. I couldn't find Marsala wine at my grocery store so I substituted Port wine and it came out great! I will definitely make this again:)

This recipe is very easy and delicious. Be sure to use real butter and the Marsala wine....EXCELLENT

Wow, even my Sicilian husband was impressed by this recipe! I have a huge 9x13-inch baking dish from Paula Deen which I layered with some pasta first, then lay the chicken sauce on top. Dinner all in 1 pan!and

This was awesome! Better than the last time we had this at an Italian restaurant. The Marsala wine permeates the mushrooms and whoa........!!!!
Next time I will pound the chicken breasts flat as my wife suggested (I do not listen well sometimes).
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Super easy and fast....very good taste...I did some spaghetti with it "perfect"...thank you

I use Pinot grigio wine and that worked. Easy to make and delicious served over angel hair.I definitely recommend this recipe.

We made this for dinner tonight. It turned out great. Everyone enjoyed it. We are all taking it for lunch tomorrow. We will be making this again!