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 Chicken Marsala
Chicken Marsala This is one of my favorite dishes, I get order it, but I am often dissappointed, you can tell when they are skimping on the Marsala wine, which of course is what gives the whole dish it's wonderful flavor.
I didn't have a recipe when I started, I begun with the basic ingredients, bought a bottle of Marsala wine, and went to town, much to my surprise, even my first attempt tasted much like some of the best meals I had gotten, the key obviously is that there is no substitute for the Marsala wine. If you love this dish, you won't believe how simple it is, Or how delicious it tastes.
Chicken Marsala
2 Large chicken breasts {split (4 halves)}
6 to 8 oz, fresh portabella mushrooms (or mini portabella)(sliced medium thickness, about 1/4 inch thick)
1 cup flour
1 teaspoon salt
1/2 teapoon pepper
1 garlic clove crushed
4 tablespoons olive oil
1 cup marsala wine
2 tablespoon butter
Hot pasta
In a medium large skillet, melt butter, add mushrooms, cook over medium heat until soft, remove from heat, set aside.
Season the flour with salt and pepper. then gently coat the chicken breasts in the flour mixture, gently remove any excess flour.
In a large skillet, heat olive oil, when hot add garlic, and chicken breasts, cook over medium to medium low heat until no longer pink and juices run clear when a fork is inserted in center of meat. remove the meat to the mushroom pan.
In the skillet where the chicken was cooked on medium high heat, add marsala wine, use a whisk or a fork to losen any brown bits left on bottom of pan by the chicken, add chicken and mushrooms, simmer for about 10 minutes, serve with hot pasta.
Garnish with chopped italian parsley. |
