Chicken Marsala
Why I Love This Recipe
Thin chicken cooked with onions, lots of mushrooms, and buttery Marsala wine sauce.
Be sure to prepare your favorite pasta, potato, or vegetable to go along side this hearty chicken dish!
Submitted by: "Jamie Blumas"
Ingredients You'll Need
4 thin boneless, skinless chicken breasts (or 2 cut in half, pounded thin)
1/2 cup +1 tbsp flour
2 tbsp olive oil
3 tbsp butter
2 1/2 cups sliced mushrooms of your choice
1 small-medium onion, sliced
3/4 cup Marsala wine
1 cup chicken stock
Garlic powder
Onion Powder
Oregano
Dried Thyme
Salt and black pepper
Chopped chives or parsley (optional)
Directions
Heat 1 tbsp of olive oil, and 1 tbsp of butter in a large skillet. Cook sliced onions on medium/low heat until softened; about 10- 15 minutes.
While onions are cooking, make sure chicken breasts are pounded thin and flat, to the same width. Mix 1/2 cup of flour with 1/2 tsp of each spice (garlic powder, onion powder, oregano, dried thyme, salt and pepper). Dredge each chicken breast into flour mixture for a light coating, and shake off any excess flour.
Transfer onions to a dish and set to the side. To the large pan, heat 1 tbsp of olive oil. Over medium heat, cook chicken breasts until golden brown on each side (about 3 minutes per side). Remove chicken from pan, and set aside in a separate dish.
To the pan, add 1 tbsp of butter, and add the cooked onions and the sliced mushrooms. Cook over medium heat until mushrooms have given off their liquid (about 3- 5 minutes). Add the Marsala wine, and bring to a boil. Stir the liquid frequently, scraping any browned bits from the bottom of the pan. When the wine has reduced by about half, add the chicken stock and continue to heat as the sauce thickens slightly. After about 3 minutes, add cooked chicken back to the pan to finish cooking, about 5 minutes. This will allow chicken to finish cooking, and sauce will be thickening slightly.
Mix the remaining 1 tbsp of flour with 1 tbsp of water in a small dish, and whisk together to make a slurry. Add this slurry to the pot, and whisk together with the sauce. Continue the simmer for another 3 minutes, allowing sauce to thicken, and swirl in the remaining 1 tbsp of butter. Add salt and pepper to taste, and garnish with chopped chives or parsley. Serve immediately with pasta, potatoes, or vegetable of your choice.
