This recipe just plain makes me hungry and if I ate all the recipes that I write about, I would weigh about 350 lbs. Good thing I eat in moderation or I might wind up like the before picture of Jared.
This Chicken Marsala recipe shows you how to easily create an elegant main dish at home. This Chicken Marsala recipe is one of those quick and easy chicken recipes using wine and mushrooms. If you are having company and want to make something easy but really flavorful, try this chicken Marsala recipe.
Prep Time: 10 minutes Cook Time: 25 – 30 minutes
1/4 – cup extra-virgin olive oil
1 – Pound chicken breasts (2 – 8 oz)
1 – Egg
1/4 – milk or cream
1 – Cup flour, for dredging chicken
1/4 – cup (1/2 stick) butter
3. Cloves garlic, minced
10 to 12 – ounces white mushrooms, sliced
3/4 – cup Marsala wine
1 – (15-1 / 2-ounce) can low-sodium chicken broth
2 – Tablespoons chopped fresh parsley
Take olive oil and heat (med high) in a skillet.
Prepare 2 – 4 skinless / boneless chicken breast, cut width wise or pound to make chicken very thin. The idea is that the thin cuts will require less cooking time. Mix flour with spices (salt – pepper) in a bowl. Mix egg and milk in a bowl and mix well. Take chicken dunk in egg mixture and dredge in flour and put into skillet. Sauté chicken 3 – 5 minutes on each side until golden brown add mushrooms last 2 minutes of cooking, remove skillet from heat. Mix the butter, garlic and broth in a small sauce pan and heat, until butter is melted. Add butter mixture and wine to skillet. Reduce heat to medium low and continue cooking for 5 – 10 minutes (until liquid evaporates and the mushrooms begin to brown). Salt and freshly ground pepper, to taste.
This is a savory dish, and if you are carb-friendly, make sure to have garlic bread ready to soak up the juice. There are many cooking variations for this recipe, so do not be shy and try adding ingredients that you like. You never know you might add a twist that no one has thought of before. Viola, you have your own personal recipe!