Chicken Marsala is another of those recipes I've been making for over 25 years. It disappeared from menus for several decades, but I am delighted to see it make a comeback. Back then, I used veal but recently I have replaced it with more available, more affordable and more politically correct chicken with great success. The impressive, finished product may look complicated but making this dish is quick and simple.
I typically have all of the ingredients in my pantry. Since Marsala
wine is a fortified wine, I simply use 1 cup and store the remainder for the
next time. I embarrassingly admit that there were times I kept an open bottle
of Marsala wine for over a year before using it again and must say I couldn't
tell the difference. I also confess that I have used canned mushrooms.....not
something I am proud of, but it worked in a pinch.
boneless chicken breasts liberally dusted with flour
tablespoons olive oil
cups assorted mushrooms, sliced
- 4 garlic cloves, finely chopped
cup Marsala wine
cup chicken broth
teaspoon dried oregano
§ 1/4 cup chopped parsley (optional)
and freshly ground pepper
with salt and pepper and dust liberally with flour. Heat the olive oil in a
large skillet over medium heat. Add flour coated chicken cutlets and saute on
one side until golden brown, about 2 - 3 minutes.
Turn chicken and add
mushrooms. Cook for 1 - 2 minutes until the mushrooms soften. Add garlic,
oregano, Marsala wine, chicken broth, salt and pepper.
Adding the liquid to the
warm olive oil and flour combination will create a beautiful, rich and thick
Sprinkle with fresh parsley and serve over pasta. For a printer friendly
copy of this recipe, go to Chicken Marsala. Enjoy!