One of my favorite things to order at an Italian restaurant is a Chicken Marsala dish. It’s usually the healthiest entree because it doesn’t require any milk, creams or tomato sauce!
I found the recipe when my Ladies Home Journal magazine came in the mail yesterday. (I bought a subscription through a groupon!) The popular site, AllRecipes.com had an actual magazine with my subscription! You can also find this recipe here.
This was easy, delicious, healthy and quick to make.
Some of the things I altered: I used less butter and I doubled the Marsala wine and Sherry because my husband loves the sauce. I also wished I added more mushrooms because I LOVE mushrooms!
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon dried oregano
1/4 teaspoon ground black pepper
4 tablespoons butter
4 skinless, boneless chicken breast halves, pounded 1/4 thick
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry
- In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
- In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.
Thank you for these recipes Maria!!!
I found you recipe for chicken adobo and i have my own recipe for chicken marsala that i made for my neice,her husband and brother,i doubled the recipe to make sure i had enough sauce for nine large chicken breasts and poured the sauce on some rizzotto i made,just the four of us and there were no leftovers.It was great and i got all kinds of compliments. Great website.
I did your recipe and it was real good, used a whole thing of fresh portabella. Used whole wheat pastry flour. And cut back even more on the butter. The reduction came so nice. Then added a simple mixed veg. of carrots, broccoli, and cauliflower.
Thanks it was so good.