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Chicken Marsala

By Leslie Blythe    

July 27, 2015

I had to cater a luncheon for about 35 people. It's an annual thing, so every year I have to come up with something different. I decided to make Chicken Marsala. I served it over buttered noodles. You can also serve with mashed potatoes. It was really easy and very flavorful.

  • Prep: 15 mins
  • Cook: 20 mins
  • Yields: 4 Servings

Ingredients

2 skinless, boneless, chicken breasts, cut in halves and pounded thin

salt and freshly ground black pepper

½ cup flour or corn starch for gluten-free

¼ cup olive or vegetable oil

8 oz mushrooms, sliced

2 Tbs butter

½ cup dry Marsala wine

¼ cup chicken stock

¼ cup dry white wine

2 Tbs heavy cream

Garnish with chopped parsley or thyme

Directions

1Season the chicken breasts with salt and pepper on both sides of each piece. Place some flour on a plate and dredge each piece of chicken in it.

2Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown. Remove chicken and place them on your serving platter covering them with foil. Carefully soak up any remaining oil with paper towels and discard.

3Reduce the heat to medium and add butter and mushrooms. Sauté mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add Marsala wine, white wine, cream, and chicken stock allowing the liquid to reduce slightly, about 3 minutes. Pour mushrooms and sauce over chicken, garnish and serve.

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