V's Chicken Marsala
Along with Chicken Parmigiana, this is one of my favorite Italian dishes to eat as well as cook. I think another reason why it is such a popular dish is because along with the great flavor, it is quick and easy to make. It's just a basic chicken-with-pan-sauce dish. So it’s perfect as one of those weeknight or weekend staples you can whip up in no time. This recipe serves 3-4 people. The ingredients are as follows:
½ cup of flour
1 tsp Salt
½ tsp black pepper
1 tsp dried oregano
2 shallots chopped
4 boneless, skinless chicken breasts halved and then pounded to ¼ inch thickness
4 Tbsp. unsalted butter
4 Tbsp. Olive oil
1 cup sliced mushrooms
1 cup Marsala wine
½ cup Sherry
Fresh parsley for garnish (if desired)
1: Using medium heat, melt the butter in oil in a large pan. Mix together the flour and oregano in a bowl. Take each chicken piece and coat it in the flour mixture.
2: Now depending on the amount of pieces you have and the size of your pan, you might need to cook the chicken in batches. In any event, place the chicken in the pan and lightly brown. Slightly sprinkle salt and pepper on each piece. Turn over while cooking for an additional minute. If all the pieces don't fit comfortably in the pan, remove the chicken to a large platter in a single layer to keep warm.
3: Once all the chicken is removed from the pan add the Marsala and the Sherry. Turn up the heat to high. Boil rapidly to cook off the excess alcohol. Then add the mushrooms and shallots. Cook briefly to add flavors.
4. Return the chicken to the pan and simmer. Turn once to make sure juices are clear and meat is not pink. Sprinkle with parsley to garnish (if desired) and serve.
One side note I would add is that if you find that you are not able to fit all the chicken in one pan along with the mushrooms and shallots that you might want to include another pan on the stove to help cook the excess chicken and sauce. If you like this recipe or any of the others I have posted, please sign up to receive email notifications for new recipes