This Shortcut Italian Chicken Marsala Recipe Is Restaurant Quality by Ann Marie G. Halstead
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I love chicken marsala and have since I was much younger. However, I always thought of the classic Italian dish as something I’d order in a restaurant, never as one I’d cook myself – until now!
This is a simple chicken Marsala recipe with only a few steps. While I’m not the greatest, most confident cook, even I can handle this one! Delicious and easy to make are my two favorite qualities in a recipe.
Cuisine: Italian
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 4
Ingredients
- 4 boneless, skinless chicken breast halves, pounded about 1/4-inch thick
- 1/4 cup all-purpose flour, for dusting
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon dried oregano
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- 1/4 cup cooking sherry
- 1/2 cup Marsala wine
Here's how to make it:
- In a small bowl, mix together flour, salt, pepper and oregano. Coat chicken in flour mixture.
- In a large skillet, heat butter and oil over medium heat. Place chicken pieces in the pan and lightly brown. Turn chicken over and add mushrooms. Add wine and sherry.
- Cover skillet. Simmer chicken about 10 minutes, turning once, until juices run clear and chicken is no longer pink in the center. Serve over pasta of your choice.
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