Food & Recipes

Search by Main Ingredient:

• Beef
• Chicken/Poultry
• Egg
• Fruit
• Pasta
• Pork
• Rice & Grains
• Seafood
• Vegetables

or Search by Type:

• Appetizers & Dips
• Beverages
• Breads
• Breakfast and Brunch
• Casseroles
• Cookies, Bars & Candies
• Crowd Pleasers
• Desserts
• Marinades
• Muffins & Sweet Breads
• Salads
• Salad Dressings
• Sauces
• Slow Cooker/Crockpot
• Soups, Stew & Chili

Chicken Marsala

Sauted chicken breasts served with a Marsala wine and mushroom sauce. Very easy to make and a great weeknight meal.

Ingredients:

• Chicken Cutlets:
• 
  2 large chicken breasts, boneless, skinless (this will make 4 cutlets)
• 1/3 cup flour
• 1 tsp kosher salt
• 1/2 tsp pepper, freshly ground
• 1 tsp oregano
• 2 tbs olive oil, extra virgin
  
• 
  Finishing Sauce:
• 
  1/2 cup dry Marsala wine
• 1/4 cup chicken broth
• 1 tsp garlic, minced (about 1 large clove)
• 1 cup of mushrooms, fresh sliced
• 2 tbs butter
• Fresh Italian parsley, optional

Directions:

Prepare Chicken Cutlets:

1. Prepare chicken breasts by first cutting each breast in half equally. You will now have 4 chicken cutlets.
2. Gently pound each chicken cutlet between two sheets of plastic wrap until 1/4" even thickness...or you can pound the chicken individually in a large plastic baggie for convenience.
3. Combine flour, salt, pepper and oregano in a shallow bowl or plate.
4. Heat your oil in a large sauté pan on medium-high until it is good and hot, not smoking.
5. Dredge each chicken cutlet, one by one, in the flour mixture. Shake off excess flour.
6. Sauté the cutlets in the pan for about 3-4 minutes until golden in color.
7. Turn cutlets over and cook the other side for 3-4 minutes until golden in color.
8. Remove chicken cutlets from pan and tent with foil to keep warm.

Prepare Finishing Sauce:

1. Add butter, garlic and mushrooms to the sauté pan and cook a few minutes until excess moisture is gone.
2. Deglaze the pan with wine to loosen the bits from bottom for just about 1 minute.
3. Add chicken broth.
4. Place chicken cutlets back in the sauté pan with the wine, chicken broth and mushrooms.
5. Simmer gently until the liquid has reduced to about half.
6. Remove chicken cutlets and place on a serving plate.
7. Pour sauce over the chicken cutlets, garnish with fresh Italian parsley and serve while hot.
   
   

Comments:

- Many recipes call for double the olive oil and butter, however, I don't think it is necessary.

- I did not have Marsala wine the first time I made this, so used dry sherry instead of the wine and chicken broth. It turned out very good also.

- You can add a little cream to the sauce for added richness.

Tips:

- None

>>><<<