This recipe for Chicken Marsala is a great week night meal that most of my family loves.
We have one who hates mushrooms…but hey, they are adults and can make their own meals. Right? (Kidding… kind of)
It’s hot and I don’t want to turn on the stove or oven but sometimes a gal just has to have something nice. Something that isn’t cold and has lots of flavor that wasn’t on the grill. Besides, let’s face it, standing over the grill outside can be a lot hotter than standing in the air conditioned kitchen over a skillet. Ya know?
So give this a try and let me know what you think.
Chicken Marsala
1/4 cup unbleached flour
1/2 teaspoon salt
1/4 teaspoon ground black pepper1/2 teaspoon dried oregano
4 skinless, boneless chicken breast halves, pounded to about 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
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 the skillet and simmer chicken 10 minutes – 12 minutes, turning once. Cook until no longer pink and juices run clear.
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