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Chicken Marsala


Lusciously nutty and sweet, good quality Sicilian Marsala wine is the perfect complement to light, tender and juicy chicken breast. You'll whip up this Chicken Marsala recipe within half an hour and as you're enjoying the result, you will find it very easy to indulge yourself in thoughts of an idyllic Italian summer by the sea!
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Lusciously nutty and sweet, good quality Sicilian Marsala wine is the perfect complement to light, tender and juicy chicken breast. You\'ll whip up this Chicken Marsala recipe within half an hour and ...

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Cook time30 minYield4 serving


Ingredients

  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon freshly ground black pepper
  • 4 skinless, boneless chicken breast halves, pounded 1/4 inch thick
  • 4 tablespoons butter
  • 4 tablespoons olive oil
  • 1 cup mushrooms, sliced
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry

Cooking guidelines

Take a shallow dish or bowl and mix in it the flour, salt, oregano and freshly ground pepper.

Lift the chicken breasts with tongs and coat with the flour mixture.

In a large skillet, melt the butter and olive oil over medium heat. Place the chicken in the pan and fry until lightly brown on both sides. Add the mushrooms and pour over the wine and sherry. Cover the skillet with a lid and allow the mixture to simmer for about 10 minutes, turning the chicken breasts over once. Before serving, check that the chicken breasts are no longer pink on the inside and juices run clear by piercing the middle with a knife.


  • Chef: Recipes.camp
  • Published:

Category: Chicken meat

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