Chicken Marsala
Source: Allrecipes.com
Restaurant quality & easy
Ingredients
- 4 skinless, boneless chicken breasts, pounded 1/4-inch thick
- 1/4 c. white all-purpose unbleached flour
- 1/2 t. salt
- 1/4 t. course black pepper
- 1/2 t. oregano
- 3 Tbls. butter
- 3 Tbls. olive oil
- cooked spaghetti pasta or mashed potatoes for serving
Sauce
- 1 c. sliced mushrooms (more if you prefer)
- 1 t. minced garlic
- 2/3 c. Marsala semi dry (Pellegrino Som Dry)
- 1/3 c. med-dry sherry (alcohol, not cooking sherry)
- 2 Tbls. whipping cream or half & half
Instructions
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. An easier method is to put flour mixture in a zip lock bag and shake 1 piece at a time.
In a large deep skillet, melt butter and oil over medium heat. Place chicken in the pan and lightly brown. Turn chicken pieces over; add the mushrooms and minced garlic.
Pour in wine and sherry. Cover skillet; simmer chicken 15 minutes, turning once, or until no longer pink and juices run clear.
Stir in whipping cream or half & half; simmer a couple minutes until thickened a bit and then serve.
NOTE: If you want to use the sauce over pasta, you may want to double it. Store leftover Sherry in refrigerator to use in other recipes (i.e. my Turkey Tetrazzini)
Other uses for Marsala wine, check out these recipes (select link below):
Caramelized Pear & Gorgonzola Salad
Pork Marsala with Mushrooms