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Chicken Marsala Recipe

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This recipe for Chicken Marsala is from My 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 Skinless, Boneless Chicken Breast
Seasoned Flour with salt and pepper
Olive Oil
Stick of butter
8 ounces of assorted mushrooms
1/2 Cup Dry Marsala Wine
1/2 Cup Chicken Stock
Directions:
Directions:
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly.

Heat the oil over medium-high flame in a large skillet. When the oil is nice and hot, add 3 tablespoons of butter, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan. Remove the chicken to a large platter in a single layer to keep warm.

Lower the heat to medium, add two tablespoons of butter and mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Add the chicken stock and simmer for a minute to reduce the sauce slightly. Stir in the remaining butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through. Season with salt and pepper.
Personal Notes:
Personal Notes:
it says 1/2 cup of wine... I use more

 

 

 

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