Chicken Marsala is a classic dish loaded with rich, meaty, and herbaceous flavor. A luscious mushroom wine sauce coats fried chicken breast for an unrivaled taste of Italian-inspired goodness.
This mouthwatering recipe transforms common pantry ingredients into a show-stopping meal.
- ¼ cup all-purpose flour for coating
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ½ teaspoon dried oregano
- 4 breast half, bone and skin removed (blank)s skinless, boneless chicken breast halves – pounded 1/4 inch thick
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup sliced mushrooms
- ½ cup Marsala wine
- ¼ cup cooking sherry
If you want to enjoy your delicious leftovers later, pour Chicken Marsala in a freezer pan and save for up to two months.
Thaw in the refrigerator, and reheat in an oven preheated to 350 degrees F for best results.
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano.
Coat chicken pieces in flour mixture.
In a large skillet, melt butter in oil over medium heat.
Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms.
Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.