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Grandma's Chicken Marsala Recipe

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This recipe for Grandma's Chicken Marsala is from The Spreitzer 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:  
3 skinless chicken breasts, sliced, OR 1 ½ lbs. chicken cutlets
⅓ cup flour
1 tbsp. corn starch
Garlic salt
Black pepper
5 tbsp. olive oil
2 tbsp. butter
8 oz. fresh mushrooms, sliced thick
1 clove garlic, crushed
Salt
¼ tsp. oregano
2 ¼ cups chicken broth
½ cup Marsala wine
Directions:
Directions:
Heat 2 tbsp. olive oil and 1 tbsp. butter to the skillet. Add mushrooms and sauté about 4-5 min. Add garlic and a pinch of salt and cook 1 min. longer. Remove mushrooms to a plate and wipe out the skillet.

Pound chicken to thin, even pieces and sprinkle lightly with garlic salt and pepper on one side. Dip chicken in flour and shake off excess before putting into hot skillet.

Heat 2-3 tbsp. olive oil and 1 tbsp. butter in large skillet and sauté chicken in two batches till each piece gets a little crispy and golden. Cook chicken about 3-4 min. per side. Transfer chicken to a different plate. Scoop out any burnt droppings and leave rest in the skillet, then add chicken broth and wine, slowly scraping the bottom of the skillet with a wooden spoon to loosen scrapings. Cook for 5 min. till it thickens a bit.

Mix cornstarch with ¼ cup chicken broth so it becomes a thin paste and stir into the skillet. Cook about 5 min. on low heat, stirring occasionally.

Slide chicken back into the skillet with the juices from the plate, cover and cook about 2-3 min. Then add mushrooms back in and cook for 1 min. to heat up mushrooms. Spoon sauce over the chicken and mushrooms. Serve over noodles or mashed potatoes.
Number Of Servings:
Number Of Servings:
4-6
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
One of Alec's favorites!

 

 

 

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