Thursday, August 19, 2010

Chicken Marsala

Chicken Marsala is a dish that should be eaten at a romantic, candlelit table. I like to serve it as a special occasion meal. I even like the sound of it......."Chicken Marsala". Just sounds special. This recipe is simple and it's great for entertaining. I love to serve it with a side of buttered egg noodles sprinkled with parsley and grated cheese...and of course, a glass of wine.

Chicken Marsala
  • 4 skinless, boneless, thinly sliced chicken breasts
  • salt and pepper
  • 1/2 cup all-purpose flour
  • 2 Tbs butter
  • 2 Tbs olive oil
  • 1 clove of garlic, crushed
  • 1/2 lb mushrooms, sliced
  • 2 tablespoons butter
  • 1/2 cup Marsala cooking wine
  • 1/4 cup chicken broth
If you can't get thinly sliced chicken breast, pound each cutlet (between two pieces of plastic wrap) until they are about a quarter inch thick. Season with salt and pepper on both sides. Dredge chicken in flour. Shake off excess.

Heat the oil and 2 tbs of butter over medium-high heat, saute garlic lightly, add chicken and fry for 3-4 minutes on each side until they are golden brown. Transfer chicken to a serving platter covering them with foil.

Reduce the heat to medium and add 2 tbs butter and mushrooms. Saute mushrooms for 4-5 minutes. Add Marsala cooking wine, and chicken broth and simmer for another 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!

**Garnish with chopped parsley.
**Add 2 tbs of heavy cream for a thicker, creamier sauce.

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