Courtney’s Family Chicken Marsala Recipe
From the CFiander Family Collection: Chicken Marsala: Flour-coated, herb-infused chicken, sautéed with mushrooms, simmered in Marsala wine.
- Total Time: 35 minutes
Ingredients
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- 1/3 cup of flour
- 1 teaspoon of garlic, powder
- 1 teaspoon of onion, powder
- 1 teaspoon of marjoram, powder
- 6 breasts (1 1/4 lbs) of chicken, boneless, skinless, thinly sliced
- 3 tablespoons of butter
- 2 tablespoons of olive oil
- 1 80 oz package of mushrooms, sliced
- 1/2 cup of broth, chicken
- 3/4 cup of wine, Marsala
- salt and pepper, to taste
- 1 teaspoon of basil
- 3/4 teaspoon of parsley
Instructions
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DredgeMix flour (less 1 tablespoon) and spices in a shallow dish. Dredge chicken breasts in flour mixture.
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CookHeat 2 tablespoons of butter AND oil in large nonstick skillet over medium high heat, cook chicken breasts 3 minutes per side or until golden brown. Remove chicken and add mushrooms, cooking 5-6 minutes or until tender.
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AddMix broth and reserved flour, add to the skillet with the wine and bring to a boil. Stir to release browned bits on bottom of pan, add remaining butter and basil. Cook 2 minutes or until slightly thickened.
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ServeSpoon sauce over chicken to serve and sprinkle with parsley.
- Prep Time: 15
- Cook Time: 20
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