Chicken Marsala

SUBMITTED BY: Lisa PHOTO BY: Allrecipes

"A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company."

PREP TIME	10 Min
COOK TIME	20 Min
READY IN	30 Min

SERVINGS & SCALING

Original recipe yield: 4 servings

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INGREDIENTS

1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
4 tablespoons butter
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry

READ REVIEWS (1,279)

DIRECTIONS

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.

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REVIEWS

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Reviewed on Dec. 30, 2003 by ASHLEYJJONES

This recipe was really good. I modified it a bit. I did not use cooking cherry, I used 3/4 of a cup of marsala wine instead. I used twice the mushrooms and after I browned the chicken I removed it from the pan and cooked the mushrooms and some shrimp and them added a little heavy whipping cream and reduced it to make a marsala cream sauce and then I added the chicken back and served it over garlic and basil fettuccine. It turned out awesome. I have work in a few 5 star restaurants and had chicken and veal marsala in a lot of restaurants and this is the closest I have gotten the dish to taste myself!!

52 users found this review helpful

Reviewed on Feb. 2, 2004 by LIFTINGHANDS

oh my gosh this dinner was amazing! Not only that, but incredibly easy. I made a few changes, as usual, and everyone -loved- the results. 1- To make it easier to clean up, i put the flour, salt, pepper, and oregano in a resealable plastic bag, then added the pounded chicken and shook it up (one breast at a time) to coat. It's just easier and cleaner that way. 2- When browning the chicken breasts, i added a few sliced cloves of garlic. mmm 3- I doubled the sauce, probably trippled the mushrooms (the more the merrier, right?) and then thickened it with a slurry (water-cornstarch mixture) at the end so we could enjoy it over the angelhair pasta i served it on. So good. 4- i added a splash of heavy cream and a splash of chicken broth to the sauce, to make it richer and creamier, like i'm used to Chicken Marsala being. as other users suggested, buy good Marsala wine. It's really not all that expensive, especially if you compare it to how much it costs to eat out at a nice italian restaurant. ;)

45 users found this review helpful

Reviewed on Sep. 22, 2003 by LINDA MCLEAN

What a wonderful recipe. I made this for a large group of family and friends who returned to my house after my daughters' dance recital. Because of the amount I needed, after sauteing the chicken, everything was then cooked in the oven. I did add some chicken broth to the sauce and thickened with cornstarch once it was done.

26 users found this review helpful

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