Chicken Marsala

Italian dish Serve with egg noodles Use veal as an alternate meat.
Photo by Claude S.

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

45

minutes

SERVINGS

4

servings

Ingredients

  • 1/3

    cup flour

  • 1

    teaspoon Minced Garlic

  • 1

    teaspoon Marjoram leaves

  • 1

    teaspoon Minced Onions

  • 1

    teaspoon salt

  • 1/2

    teaspoon Ground Black Pepper - coarse

  • 1

    teaspoon Basil Leaves

  • 3/4

    teaspoon Parsley Flakes - garnish

  • 3

    tablespoons of butter, divided

  • 2

    tablespoons olive oil

  • 1

    package (8 oz) sliced mushrooms

  • 1/2

    cup chicken broth

  • 3/4

    cup Marsala wine (usually next to the Port)

  • 4-6

    boneless skinless chicken breast (no more than 1 inch thick - thinner preferred). Put in plastic bag and pound with a mallet to about 1/2 inch thick.

Directions

Mix flour, minced garlic, marjoram, minced onions, salt and pepper in a shallow dish. Reserve 1 tablespoon flour mixture. Coat chicken breast with the remaining flour mixture. Heat 2 tablespoons of the butter and olive oil in a large nonstick skillet on medium-high heat. Cook chicken in batches cooking 3 minutes per side until golden brown. Thicker pieces may take 1-2 minutes per side longer. Remove chicken from skittet and keep warm. Repeat for remaining batches. Next add mushrooms to skillet, cook and stir 5 minutes or until tender. (May need to add a little butter.) Mix broth and the reserved flour mixture. Add to skillet along with the wine. Bring mushroom mixture to a boil, stirring to release browned bits on bottom of the skillet. Stir in remaining 1 tablespoon butter and Basil - cook 2 minutes or until sauce is slightly thikened. Spoon sauce over chicken to serve. Sprinkle with Parseley.

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