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.