CHICKEN MARSALA

Mar 1, 2016

2 min read

This absolutely awesome Chicken Marsala is restaurant quality and so simple, even a beginner can serve this. Trust me, this will be a family favorite! Serve it for company. They’ll love it too!

YIELD: 4 SERVINGS

INGREDIENTS:

2 large chicken breasts (approximately 2 ½ lbs)

1 cup flour, seasoned with salt, pepper, garlic powder, rosemary, and a dash of oregano

2 TBSP butter, divided

Olive oil

¾ cup Marsala wine

½ cup Sherry

¾ cup chicken broth

8 oz mushrooms, sliced

1 medium onion, chopped

3 cloves garlic, chopped

1 tsp lemon juice

PREPARATION:

Cut shallow end of breast off. Cut the remaining thicker piece in half, as if you were butterflying, but cut all the way through into two pieces. Lay down a piece of plastic wrap and cover the chicken, working with two pieces at a time. Pound or roll with rolling pin or mallet until ¼” thick. Dredge in seasoned flour.

In large skillet, melt 1 TBSP butter and a drizzle of olive oil. Fry chicken without crowding the pan (You’ll probably have to do it in two batches). Remove from pan.

Add 1 TBSP butter and another drizzle of olive oil Add mushrooms and sauté for 2 minutes. Add onions and garlic and sauté another 2 minutes. Remove from pan.

In same pan, add Marsala wine, sherry, chicken broth and about 3-4 TBSP of seasoned flour. Cook down until thick. Add lemon juice, chicken and mushroom mixture. Simmer covered for about 10 minutes.