Chicken Marsala


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Servings: 4
  • 4 boneless skinless chicken breasts
  • 4 -5 tablespoons flour
  • 2 tablespoons olive oil
  • 8 -10 ounces sliced mushrooms
  • 4 cloves garlic, sliced
  • 2 cups marsala wine
  • 3 cups chicken stock
  • salt
  • pepper
  • Place chicken breasts between two pieces of plastic wrap.
  • With a meat tenderizing mallet, pound chicken breast until they are 1/4 inch thick.
  • Dredge breasts in flour until all sides are coated.
  • Heat olive oil in a large skillet or frying pan.
  • Cook breasts until almost done, about 3-4 minutes on each side.
  • Remove from pan being sure to keep warm.
  • (I put them in a small cake pan and place in a 200 degree oven) Deglaze pan with Marsala wine, making sure to scrape bottom of pan to loosen all browned bits that may be stuck on.
  • Add broth, mushrooms and garlic.
  • Cook on medium/high for 10 minutes or until reduced by half.
  • Add breasts back to pan and cook for another 10 minutes.
  • (Sauce should have reduced more and thickened some) Serve over angel hair pasta.

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