Chicken Marsala can be found at most restaurants in the United States. This Italian dish consists of lightly floured chicken with a wine sauce and sliced mushrooms. The key ingredient to this recipe is the Marsala wine which is not hard to find and typically isn't very expensive.
- 4 boneless skinless chicken breasts
- 1 cup flour
- 1 Tbsp oregano
- salt and pepper to taste
- 2 Tbsp olive oil
- 1 Tbsp butter
- 1-1/4 cup fresh sliced mushrooms
- 4 garlic cloves (minced)
- 2 cups marsala wine
- 3 cups chicken stock
- 1 package linguini or spaghetti (cooked)
- Place chicken breasts one at a time between 2 sheets of waxed paper.
- Pound chicken until they are about 1/4 inch thick.
- In a small bowl combine flour, salt, pepper and oregano.
- Dredge chicken in flour until coated thoroughly.
- Heat olive oil and butter in a large skillet.
- Fry chicken breasts until they are almost fully cooked (about 3 minutes each side)
- Remove from pan.
- Deglaze the pan with the marsala wine.
- Make sure to scrape all the brown bits on the bottom of the pan and mix with the wine.
- Add chicken broth, mushrooms and garlic.
- Cook on medium high for 10 minutes or until the sauce has reduced by half.
- Add chicken breasts back to the pan.
- Cook for another 10 minutes.
- The sauce should become thick.
- Serve over pasta.