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Chicken Marsala Recipe

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This recipe for Chicken Marsala is from CrossFit CDA Cookbook and Nutrition Guide, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
• 3 tablespoons olive oil
• 2 eggs
• 1/4 cup all-purpose flour for coating
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
• 2 tablespoons butter
• 4 tablespoons olive oil
• 1 cup sliced mushrooms
• 1 teaspoon sweet basil
• 1/2 cup Marsala wine
• 1/2 cup organic chicken broth
Directions:
Directions:
1. In a shallow bowl, mix together the flour, salt, pepper, oregano, garlic powder. Dip chicken in scrambled egg mixture and then coat chicken pieces in flour mixture.

2. In large skillet, warm olive oil to medium heat. Place chicken into pan, cook fully until chicken is done and well browned.

3. Remove chicken onto an oven safe pan lined with paper towels. Keep warm in the oven while preparing sauce and noodles or spaghetti squash.

4. In large skillet, warm olive oil and butter to medium heat. Add mushrooms to olive oil/butter and cook until mushrooms begin to get slightly tender. Add sweet basil, marsala wine, and chicken broth to mushrooms. Cover skillet and simmer for approximately 10 minutes. Thicken marsala sauce with a flour roe.
Personal Notes:
Personal Notes:
Marsala wine can only be bought at the liquor store. It is an obscure but necessary ingredient.

The sauce could be served without thickening but the presentation will not be the same.

To reduce fat and improve on the "paleo rating" consider grilling chicken breasts without a breading and using extra virgin olive oil sparingly and in place of butter.

There is never enough of this sauce so you should double the recipe if serving 4 or more.

 

 

 

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