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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Marsala Recipe

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This recipe for Chicken Marsala is from The Loft Family Recipe Collection, 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 breasts, boneless & skinless
½ tsp
¼ tsp Pepper ground black
4 Tbsp oil
4 Tbsp butter or margarine
2 cups fresh mushrooms, sliced
1 cup Sweet Marsala wine
Directions:
Directions:
Pound chicken breasts between sheets of plastic wrap until about 1/4" thickness.
Season with salt and pepper.
Heat oil in a skillet over medium heat. Cook chicken breasts on medium heat for about 3 minutes on the first side, until lightly browned. Turn breasts over to cook other side, then add mushrooms to skillet. Cook breasts about 3 more minutes or until they reach 165º internal temperature and both sides are lightly browned. Continue to stir mushrooms. Add Marsala wine around chicken pieces.
Cover and simmer for about 3 minutes.
Remove chicken breasts from pan and place in serving dish. Reduce sauce and add butter . Turn off heat, stir butter until it is melted and an emulsion is made.
Distribute sauce over chicken breasts and serve immediately.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Note: I add arrowroot to thicken the sauce.

 

 

 

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