Chicken Marsala
  • Servings: 2
  • 2 boneless skinless chicken breasts
  • Flour for dredging
  • 8 oz sliced mushrooms (any will do)
  • 1-2 tsp dried marjoram
  • 1/2 tsp garlic powder
  • Salt
  • Freshly ground pepper
  • 3T butter, divided use
  • 3T olive oil, divided use
  • 1/2 cup marsala wine
  • 1/2 cup chicken broth or water
  1. Heat 1 T olive oil and 1 T butter in skillet over medium heat. Add 1/2 tsp marjoram and 1/4 tsp garlic Add mushrooms and cook till brown and any water released has evaporated. Salt and pepper and then put mushrooms in bowl off heat. Add another T oil and butter to pan and heat. Pound chicken breasts between plastic wrap to flatten. Dredge in flour. Place in skillet. (You may have to do each one at a time). While it is on the first side, sprinkle other side evenly with about 1/2 tsp marjoram, 1/8 tsp garlic, salt and pepper. When first side is browned, turn and cook on second side. (If at some point you need to, add more oil.) Once both are browned on both sides, add mushrooms back to pan. Then add marsala and water or broth and heat until bubbling. Sprinkle a little flour on top and stir. Continue cooking till slightly reduced. Add last T of butter and swirl to melt. Serve chicken and mushrooms over rice, spooning sauce over all.
My own recipe which I came up with after trying a ton of others and not quite liking them…the key is adding the right amount of seasonings.