Chicken Marsala is one of my favorite things to order when we go out to dinner, but I'd never made it before at home so I decided to give this recipe a try. The Marsala wine was quite frustrating to find at the grocery store because it could be considered a condiment since you wouldn't actually drink it (unless you were desperate) but it could also be considered a wine. I looked in both sections and ended up finding it with the wine. I love the combination of the wine and the mushrooms, they really compliment each other. If you want to make the sauce a little thicker, I would add some cornstarch towards the end to thicken it up.
Ingredients
Ingredients
4 thinly sliced chicken breasts
8 oz portobello mushrooms, sliced
1 small shallot, diced
1 1/2 cups Marsala wine
1/2 cup flour
1 tsp. oregano
3 TBS. butter
Salt & Pepper
1. In a skillet over medium heat, melt 1 TBS. of butter. Coat chicken breasts in the flour mixture with a little bit of salt and pepper and place in skillet.
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2. Cook chicken on each side for about 2 minutes. Remove chicken from pan and set aside.
3. In the same skillet, melt 2 TBS. of butter and add in diced shallot and sliced mushrooms. Cook for about 3-4 minutes until shallot and mushrooms begin to soften.
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4. Add in Marsala wine and oregano. Cook for about 3-4 minutes.
5. Add chicken pieces back in the skillet and place the lid on the pan. Cook until the broth reduces a little bit, maybe another 7-8 minutes.
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6. Serve with noodles, rice or mashed potatoes.
1. In a skillet over medium heat, melt 1 TBS. of butter. Coat chicken breasts in the flour mixture with a little bit of salt and pepper and place in skillet.
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3. In the same skillet, melt 2 TBS. of butter and add in diced shallot and sliced mushrooms. Cook for about 3-4 minutes until shallot and mushrooms begin to soften.
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5. Add chicken pieces back in the skillet and place the lid on the pan. Cook until the broth reduces a little bit, maybe another 7-8 minutes.
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