Side Pannel
Easy Chicken Marsala Recipe
Easy Chicken Marsala Recipe
- Recipe Submitted by maryjosh on 02/27/2020
Ingredients List
- 1/2 cup all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon freshly ground black pepper
- 2 (6 to 8-ounce) boneless, skinless chicken breasts, cut in halves and pounded thin
- 2 tablespoon extra-virgin olive oil
- 3 tablespoons butter
- 2 cups assorted mushrooms, sliced
- 1/2 cup Marsala
- 1/4 cup cooking sherry
- 1 cup low sodium chicken broth
- Chopped chives, for garnish
Directions
In a plate combine the flour, garlic powder, onion powder, oregano and freshly ground black pepper and combine thoroughly.
Dredge the chicken breast halves in the flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and set aside.
Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
Add the Marsala wine and cooking sherry and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine and sherry has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has begins to thicken.
Add the last tablespoon of butter and swirl in the sauce.
Lower the heat to medium and return the chicken breasts to the pan and continue to cook for about 5 minutes or until they are cooked through and the sauce has thickened.
Garnish with chopped parsley.
Dredge the chicken breast halves in the flour mixture, shaking to remove any excess flour.
Heat the oil in a large skillet over medium-high heat until very hot but not smoking.
Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3 minutes per side.
Transfer to a plate and set aside.
Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have given off their liquid.
Add the Marsala wine and cooking sherry and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine and sherry has reduced by half, add the chicken stock and cook for 3 minutes, or until the sauce has begins to thicken.
Add the last tablespoon of butter and swirl in the sauce.
Lower the heat to medium and return the chicken breasts to the pan and continue to cook for about 5 minutes or until they are cooked through and the sauce has thickened.
Garnish with chopped parsley.
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