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Chicken Marsala recipe

September 10, 2007

This is one of my favorite easy recipes. It is impressive enough for company, but easy enough for a weeknight dinner. I don’t particularly like mushrooms, but my husband loves them and I can eat around them in this recipe. I like to serve this with garlic mashed potatoes and a salad.

*Here is a tip for chicken breasts: I like to take thick chicken breasts and slice them in half horizontally to get two thinner chicken cutlets. It is easier than pounding them, and they cook much faster. Its also a great budget stretcher. I can easily make 2 chicken breasts feed 4 people.

  • chicken breasts (either pounded thin or sliced into cutlets)
  • 1/2 c. flour
  • 1 tsp. oregano
  • salt and pepper
  • olive oil 
  • butter 
  • 1/2 c. marsala wine
  • 1/2 c. chicken broth
  • 1 c. heavy cream
  • 1 pint cremini mushrooms (baby portobello), cleaned and sliced

Combine flour, oregano and salt and pepper in gallon size ziploc bag. Heat a little olive oil and butter in large frying pan over medium heat. Coat chicken lightly in flour mixture and fry until nicely browned on both sides. Remove from pan and set aside. Add mushrooms and cook 3-4 minutes, until they just begin to brown. Add the chicken back to the pan, then add marsala and chicken broth and simmer 5-10 minutes, or until liquid has reduced by half. Add cream and cook, uncovered, 10 more minutes, or until sauce is thickened. Season with salt and pepper if needed.

Serves 4.

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