Chicken Marsala
By á-2710
Savor a classic Italian chicken dish made with a classic dry Italian wine.
Marsala is an amber-colored wine from Sicily, with a flavor similar to, but richer than, sherry. Marsala can be dry or sweet. Dry marsala is used for savory dishes, and sweet marsala is used mainly in desserts.
Ingredients
- 4 boneless skinless chicken breasts (about 1 1/4 lb)
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 cup extra virgin olive oil
- 2 tablespoons olive or vegetable oil
- 2 cloves garlic, finely chopped
- 1 cup sliced fresh mushrooms (8 oz)
- 1/4 cup chopped fresh parsley
- 2 tablespoons butter
- 1/2 cup sweet Marsala wine
- 1/2 cup unsalted chicken broth
- Hot cooked pasta, if desired
Details
Preparation time 30mins
Cooking time 40mins
Adapted from pillsbury.com
Preparation
Step 1
1) Between sheets of plastic wrap or waxed paper, flatten each chicken breast to 1/4-inch thickness. In shallow dish, mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
2) In skillet, heat the extra virgin olive oil up, then put in chicken breasts and fry for 5 min each side until golden brown
3) In another 10-inch skillet, heat 2 tablespoons of oil over medium-high heat. Cook garlic, mushrooms, & parsley in oil to saute, about 5 min, stirring frequently. Then add wine and butter and stir for about 4 more minutes. Then add the chicken stock and simmer on lower for a few more minutes.
4) Then add chicken to skillet. Cook about 3 - 4 min turning over for another 3 -4 min so sauce is absorbed into chicken. Serve with pasta if desired.
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