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"I would like to find a stew that will give me heartburn immediately, instead of at three o'clock in the morning."--John Barrymore

Chicken Marsala Recipe

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This recipe for Chicken Marsala is from Bridget's Eat to Live, Live to Eat Favorites, 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:  
4 boneless, skinless chicken breasts
1/4 c. flour
1/2 tsp. salt
1/2 tsp. oregano
1/4 tsp pepper
4 tbsp. butter or olive oil
1 c. mushrooms
1 c. marsala wine
1/2 c. cooking sherry
Directions:
Directions:
Pound chicken breasts to 1/4" thick. Dredge in mixture of flour, salt, oregano, and pepper.

Heat butter or olive oil in large skillet. Add chicken and brown on both sides, remove from pan and keep warm.

To pan drippings, add 1 c. sliced mushrooms, saute in drippings. After sauteing a little, add marsala wine and cooking sherry. Return chicken to pan, cover and cook for 10 minutes to season chicken.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This is the kid's favorite for Christmas dinner! So much easier than turkey!

This is the recipe I make for Hank and I. If you're using more than 4 small 1/2 breasts, I would double the mushrooms, marsala wine and sherry so that you have some sauce for the chicken when it's done. Also, I usually add some butter to the skillet after I take the chicken out before adding the mushrooms.

 

 

 

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