Chicken Marsala
Classic chicken dish that is easy to prepare for a succulent flavorful dish!
Equipment
- large skillet with a cover
- knife
- cutting board
- shallow bowl or dish
Ingredients
- 4 boneless chicken breasts sliced lengthwise Slice each piece in half lengthwise for even thin chicken pieces
- 1 tbsp extra virgin olive oil
- 1 tbsp butter
- 1/2 cup all purpose flour
- 1/2 teas salt
- 1/2 teas ground black or white pepper
- 1 cup sliced mushrooms
- 1/2 cup chicken broth
- 1/2 cup heavy cream substitutes: half & half
- 1/2 cup marsala wine substitutes: dry red wine
- 1-2 garlic cloves finely minced substitutes: garlic powder, see jar for measurement equivalent
Instructions
- Mix flour, salt and pepper in shallow dish
- Cut chicken lengthwise, set aside
- Heat butter and olive oil to skillet over medium heat. Take care to mix oil and butter to prevent butter from overbrowning
- Coat each chicken pieces with flour mixture
- Gently put into heated skillet cooking 3 minutes on each side until lightly browned
- Remove lightly browned chicken and set aside on a plate
- Add sliced mushrooms and garlic to skillet and stir, cooking until browned
- Add marsala wine (or substituted dry red) scraping bits from skillet, bring to a boil
- Add chicken broth, throughly stir together with the wine, continue to boil for 2 -3 minutes
- Reduce heat to LOW, return chicken to the skillet
- Pour cream in gently stirring together. Cover and simmer for 10-15 mintues