There are many different ways to make chicken Marsala, but all of them include a chicken breast that has been seasoned, browned and braised in a rich wine sauce. Chicken Marsala is extremely easy to make, and an impressive dish for beginner cooks.
This recipe is for a not-so-creamy Chicken Marsala. It is very light and delicious, and the chicken remains extremely moist throughout the cooking process.
Ingredients:
1/4 cup flour
1/4 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts
2-3 tablespoons vegetable oil
2 cloves of garlic, minced
1 cup sliced mushrooms (canned is fine, drained)
1/4 cup chopped fresh parsley or 1 tbsp dried parsley flakes
1 cup dry Marsala wine or chicken broth
Directions:
In a small bowl, mix flour, salt and pepper. Coat the chicken with mixture on both sides, covering completely. Shake off any excess flour.
In a skillet, heat the oil over medium-high heat. Add garlic, mushrooms, and parsley to the skillet and cook for 5 minutes, stirring frequently.
Add the chicken to the skillet. Cook the chicken, uncovered, for about 8 minutes, then turn over. When chicken is brown on both sides, add the Marsala wine or chicken broth. Cook for another 8 minutes, turning chicken again half way through. If juice is clear when the center of the thickest part of the chicken is cut, its done!
Ingredients:
1/4 cup flour
1/4 tsp salt
1/4 tsp pepper
4 boneless skinless chicken breasts
2-3 tablespoons vegetable oil
2 cloves of garlic, minced
1 cup sliced mushrooms (canned is fine, drained)
1/4 cup chopped fresh parsley or 1 tbsp dried parsley flakes
1 cup dry Marsala wine or chicken broth
Directions:
In a small bowl, mix flour, salt and pepper. Coat the chicken with mixture on both sides, covering completely. Shake off any excess flour.
In a skillet, heat the oil over medium-high heat. Add garlic, mushrooms, and parsley to the skillet and cook for 5 minutes, stirring frequently.
Add the chicken to the skillet. Cook the chicken, uncovered, for about 8 minutes, then turn over. When chicken is brown on both sides, add the Marsala wine or chicken broth. Cook for another 8 minutes, turning chicken again half way through. If juice is clear when the center of the thickest part of the chicken is cut, its done!
Start to Finish: 45 Minutes Makes 4 Servings
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