Monday, July 9, 2012

Chicken Marsala

  • 1/4 cup flour (for coating)
  • 1/2 tsp. salt (optional)
  • 1/4 tsp. pepper
  • 1/2 tsp. oregano
  • 4 skinless, boneless chicken breast halves (or cut into cubes)
  • 4 tbsp. butter
  • 4 tbsp. olive oil
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry

  • Cut chicken into cubes or pound chicken breast halves to thin out a bit and place into a ziploc bag. Add flour, salt, pepper, oregano, and seal.
  • In a large skillet, add olive oil and melt butter 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 for approx. 10 minutes or until fully cooked.
  • Serve over your choice of whole wheat pasta and garnish with fresh parsley. (For a sans pasta option: I keep the chicken breast whole and serve with asparagus or another vegetable on the side)

NOTE:  If you prefer a thicker sauce, mix 1-2 tbsp. or cornstarch or flour in approx. 1/4-1/2 cup of water until fully blended. Pour into marsala sauce and let simmer until sauce thickens. Continue to your desired thickness preference.

No comments:

Post a Comment