Chicken Marsala Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1½ lbs boneless chicken breast
1/3 cup flour, for dredging
1 tsp. salt
1/2 tsp. fresh ground pepper
4 Tbsps. olive oil
4 Tbsps. butter
1 (8 oz) package mushrooms, quartered (cremini or baby Bella)
2 Tbsp. flour
2 cloves garlic, finely chopped
1 cup chicken stock
1 cup Marsala wine, or more if needed
Cornstarch, optional
4 Tbsps. fresh parsley, finely chopped
Lemon wedges
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Directions: |
Directions:Slice chicken breast horizontally into 2-3 cutlets and pound between two pieces of wax paper, if needed, to ¼” thick. Can use chicken tenderloins. Cut into desired serving sizes. Combine flour, salt and pepper. Dredge chicken in flour. Heat olive oil in a large skillet over medium heat, cook the chicken for 1-2 minutes on each side, you may need to do in batches. Remove chicken to a plate. Add the butter to the pan, cook the mushrooms for 10-12 minutes. Add the garlic and sauté 1 minute. Stir in 2 Tbsp. flour over the mushrooms. Add chicken stock and Marsala. Add back the chicken and any juices. Continue to cook until desired thickness. (Can add a slurry of 2 Tbsp.Marsala and 1 Tbsp cornstarch, for thicker gravy) Stir in fresh chopped parsley. Serve with lemon wedges. Good served over pasta or mashed potatoes. Serves 4. |
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Number Of
Servings: |
Number Of
Servings:4 |
Preparation
Time: |
Preparation
Time:45 minutes |
Personal
Notes: |
Personal
Notes: This dish was on our menu at our Italian restaurant “Enrico’s” in Wheaton, Maryland. It was the special one night and I made 50 or more. I would flambé the Marsala on our gas stove, served sizzling in hot metal oval dishes inserted in wooden holders. The presentation was pretty awesome, if I do say so myself. Our guests were impressed. My favorite!
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