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Chicken Marsala Recipe

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This recipe for Chicken Marsala is from The Estey Family Cookbook, 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 chicken half-breasts, boneless & skinless
1/4 cup flour
1/2 teaspoon salt
1/2 teaspoon oregano, dried
4 tablespoons oil
4 tablespoons butter (or margarine)
1 cup sliced, fresh mushrooms
1/2 cup Marsala wine
Directions:
Directions:
Pound chicken breasts between sheets of Saran Wrap until about 1/4 inch even-thickness.

Combine flour, salt pepper and oregano and blend well.

Heat the oil and butter in a heavy skillet on moderate heat until bubbling lightly.

Dredge the chicken pieces in the flour, shake off excess.

Cook the breasts on medium heat for about two minutes on the first side, until lightly brown.

As you turn the breasts to the second side to cook, add the mushrooms around the chicken pieces.

Cook the breasts about two more minutes, until lightly browned on the second side. Stir the mushrooms.

When the second side is lightly browned, add the Marsala around the chicken pieces, cover the pan and simmer for about 10 minutes.

Serve with garlic mashed potatoes and steamed broccoli or asparagus.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
20 minutes

 

 

 

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