Recipe of the Week: Chicken Marsala

This has been one of my favorite dishes since my days of working at the Olive Garden. The sweet smell of Marsala wine and buttery mushrooms can be intoxicating (especially if you sneak a few sips off  the Marsala bottle) and the tender chicken just drinks in the flavor. This versatile dish can be served over rice or pasta or even next to some rosemary roasted potatoes. Crusty bread is essential to sop up every last bit of the flavorful sauce.

First, I trimmed the fat off of a large chicken breast.

I repeated 5 more times for a total of 6 chicken breasts.

Then I seasoned flour with Italian seasoning, salt and oregano.

The next step is to cover the chicken with wax paper and flatten it. 

Look at them all flat and uniform in thickness!

2 tablespoons of bottle and 2 tablespoons of olive oil are combines and heated until the butter melts.

Dredge the chicken in the seasoned flour and place in the skillet.

 Wait for the chicken to start to become white about halfway up before flipping.

If you start to feel resistance like the chicken is stuck to the pan when you are trying to turn the chicken, stop and wait another minute. The chicken will release when it has a sear on it.

Cook the chicken in  batches so that the pan is not crowded and it gives the chicken room to fully brown.

Once the chicken was browned I returned it all in the pan.

Add the mushrooms on top of the chicken

Pour Marsala wine over the top of the chicken and mushrooms

Cover the pan and let the mushrooms cook down.

Look at the yummy sauce!

The final dish - I cooled the chicken and then froze it.

We had it for dinner and it was delicious!!!!

Easy Chicken Marsala

• 1/2 cup all-purpose flour
• 3/4 teaspoon garlic salt
• 1/2 teaspoon ground black pepper
• 3/4 teaspoon dried oregano
• 6 boneless, skinless chicken breast halves about 1.5-2 pounds
• 2 tablespoon olive oil
• 2 tablespoon butter
• 1.5 cup sliced fresh mushrooms
• 3/4 cup Marsala wine

1. In a medium bowl, stir together the flour, garlic salt, pepper, and oregano. Dredge chicken in the mixture to lightly coat.
2. Heat olive oil and butter in a large skillet over medium heat. Fry the chicken in the skillet for 2 minutes, or until lightly browned on one side. Turn chicken over, and add mushrooms. Cook about 2 minutes, until other side of chicken is lightly browned. Stir mushrooms so that they cook evenly.
3. Pour Marsala wine over the chicken. Cover skillet, and reduce heat to low; simmer for 5 minutes. Cool and Freeze.

Thaw and place in saucepan cook 10 minutes or until chicken is no longer pink and juices run clear. Serve with cooked noodles or roasted potatoes.





Tip: If you pound the chicken flat it cooks much quicker and more evenly



Serves 6