Quite some time ago, I heard mention of this standard chicken dish, Chicken Marsala, but it wasn’t until this summer that I ordered it at one of our local restaurants. Immediately, I was a convert. Served with mushroom risotto and asparagus, I was smitten. Wanting to bring this delicious dish into my own cooking repetoire, I scoured the internet for a recipe that suited my taste, and I found one.
Upon tasting this dish, images of someone slaving away in the kitchen may immediately pop up, but let me tell you, it is a very simple dish that yields amazing results. I served it with Barefoot Contessa’s wild mushroom risotto (yum!), a delicious bruschetta, and subtle, yet savory glass of Syrah and it was one of the most successful dinner parties I have had.
Key Things To Keep In Mind:
*Tenderizing is key, so get your meat mallet out and gently pound away (great for relieving a bit of stress as well.)
*Have fun with the mushrooms you choose.
*The sauce that is created is not to be wasted. Be sure to drizzle it over each of the chicken breasts upon serving to your guests.
*Marsala wine can be found in your local grocery store.
*1/4 cup all-purpose flour (for dredging)
*1/2 teaspoon salt
*1/4 teaspoon ground black pepper
*1/2 teaspoon dried oregano
*4 skinless, boneless chicken breast halves – tenderized to 1/4 inch thickness
*4 tablespoons butter
*4 tablespoons olive oil
*1 cup sliced mushrooms
*1/2 cup Marsala wine
*1/4 cup cooking sherry
1. In a shallow bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once.
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