Chicken Marsala - Easy Way

By Wewah

Chicken marsala is an Italian-American dish made from chicken cutlets, mushrooms, and Marsala wine. This version is easy, flavorful, and relatively quick!

Ingredients

• 4 chicken breasts thinly sliced skinless, boneless, (about 1 1/2 pounds)
• Wondra flour for dredging
• Kosher salt and freshly ground black pepper
• 1/4 cup extra-virgin olive oil
• 1 small can sliced mushrooms
• 1/3 cup diced onions
• 1/2 cup sweet Marsala wine
• 1/2 cup chicken stock
• Your favorite kind of pasta

Details

Servings 4
Preparation time 20mins
Cooking time 40mins
Adapted from keyingredient.com

Preparation

Step 1

Put the chicken breasts side by side on a cutting board and lay a piece of thin cloth over them (no reason to pound plastic into your chicken); pound with a flat meat mallet, or use the edge of a small salad plate like my grandmother used to do, until the fibers are broken down a bit. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. Meanwhile, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess and set aside until the oil is hot. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium and add the diced onions to the drippings in the pan. Saute for a minute or two until nicely browned. Now, drain the canned mushrooms and add them to the oil and onion mixture and saute until they are nicely blended, about 5 minutes; season with salt and pepper. Pour the Marsala wine and chicken stock in the pan and boil down for a few seconds. Return the chicken to the pan, spooning much of the mushrooms on top; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper.