Saturday, May 29, 2010

Chicken Marsala


Have I ever mentioned that I love Marsala wine? Yep. I thought so. What about mushrooms? Yep. I thought so. So, are you surprised to know that I love Chicken Marsala? Nope, I didn't think you would be. :) I've tried several different recipes; the one I will share with you is my most recent attempt. Simple and straightforward.

Enjoy!

Chicken Marsala
from Savory Sweet Life
2 skinless, boneless chicken breasts, butterflied in half
salt and pepper
1/2 cup all-purpose flour
up to 1/2 cup olive oil
8 oz. container of fresh mushrooms (I buy whole ones and slice them fresh myself)
2 tbl. butter
1/2 cup sweet Marsala wine (avoid small bottles of "cooking wine" if possible)
1/4 cup chicken broth/stock
1/4 cup dry white wine
fresh parsely, oregano, or basil for garnish

Split each chicken breast in half, for a total of 4 pieces. If you want, wrap each piece in plastic wrap and pound with a meat tenderizer until each piece is about a 1/4-in. thick. Season with salt and pepper on both sides. Place some flour on a plate and lighly coat each piece of chicken in flour.

Heat oil over medium-high heat in a large skillet and add chicken. Cook 3-4 minutes on each side, or until cooked through and golden brown. Remove chicken to serving platter and cover with foil to keep warm.

Add butter and mushrooms to the same skillet and reduce heat to medium. Saute for 4-5 minutes, letting the mushrooms sweat out their liquid. Add salt and pepper to taste. Add marsala wine, white wine, and chicken stock to deglaze pan. Give a gentle stir, and scrape up all the bits left from the chicken. Let liquids reduce a bit (not quite half). Pour mushrooms and sauce over chicken. Garnish with fresh parsely, oregano, or basil and serve!

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