I love Chicken Marsala! It is one of my favorite recipes. Pounding the chicken cutlets before cooking renders them thin and terrifically tender. Deglazing the pan with Marsala and stock after cooking the chicken creates a quick, rich sauce. It’s a delightful meal rich with flavor and a sweet aroma that awakens the senses! Delicious!!!
“Delizioso” as the Italians would say!
Cook: 25 min
Yield: 4 serving
- 1/4 cup flour
- 1/4 tsp salt
- 1/8 tsp freshly ground, black pepper
- 1/2 teaspoon dried oregano
- 4 chicken breasts, boned, skinless
- 4 Tbsp olive oil
- 1/2 cup Marsala wine
- 1 cup sliced mushrooms
- 1/2 cup chicken stock (or 1/4 cup cooking sherry)
- 1/2 lemon
Mix together the flour, salt, oregano, and pepper.
Pound the chicken breasts gently (with the flat side of your meat mallet).
Roll the chicken in this until well coated.
On medium-high, heat up the olive oil and brown the chicken on both sides. Then put chicken onto a plate. (An option is to keep the chicken int he microwave at 10% power for five minutes.)
Pour wine into the oil and warm. Mix in the mushrooms, chicken stock and juice of the lemon. Turn the chicken over to get it well coated with the sauce. Simmer for 10 minutes. (If you cooked the chicken in two batches, put all the chicken back in the skillet before you add the Marsala.)
Add in chicken and cook covered another 10 minutes.
Note: Serve with a simple pasta dish such as fettuccine with butter and Parmesan cheese.