CHICKEN MARSALA

Chicken Marsala

     This absolutely awesome Chicken Marsala is restaurant quality and so simple, even a beginner can serve this. Trust me, this will be a family favorite!  Serve it for company.  They’ll love it too!

YIELD:  4 SERVINGS

INGREDIENTS:

2 large chicken breasts (approximately 2 ½ lbs)

1 cup flour, seasoned with salt, pepper, garlic powder, rosemary, and a dash of oregano

2 TBSP butter, divided

Olive oil

¾ cup Marsala wine

½ cup Sherry

¾ cup chicken broth

8 oz  mushrooms, sliced

1 medium onion, chopped

3 cloves garlic, chopped

1 tsp lemon juice

PREPARATION:

Cut shallow end of breast off.  Cut the remaining thicker piece in half, as if you were butterflying, but cut all the way through into two pieces.  Lay down a piece of plastic wrap and cover the chicken, working with two pieces at a time.  Pound or roll with rolling pin or mallet until ¼” thick.   Dredge in seasoned flour.

In large skillet, melt 1 TBSP butter and a drizzle of olive oil.  Fry chicken without crowding the pan (You’ll probably have to do it in two batches).  Remove from pan.

Add 1 TBSP butter and another drizzle of olive oil Add mushrooms and sauté for 2 minutes.  Add onions and garlic and sauté another 2 minutes.  Remove from pan.

In same pan, add Marsala wine, sherry, chicken broth and about 3-4 TBSP of seasoned flour.  Cook down until thick.  Add lemon juice, chicken and mushroom mixture.  Simmer covered for about 10 minutes.

Chicken Marsala (7)

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By Tika for CHEW WANNA EAT? © 2016

Chicken Marsala (2)

Chicken Marsala (4)

Chicken Marsala (5)

 

Chicken Marsala (3)

Chicken Marsala (6)

Chicken Marsala (7)

Chicken Marsala

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