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
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
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
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.
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By Tika for CHEW WANNA EAT? © 2016