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Authentic Chicken Marsala Recipe

Guest Author - Paula Laurita

This is a classic dish that can be made with chicken or veal. Our version here features chicken breasts. Marsala is a rich, fortified wine from Sicily. Quite delicious, easy to make, and elegant enough to serve to company!

Chicken Marsala

Ingredients

  • 1/4 cup flour
  • 1/4 tsp salt
  • 1/8 tsp freshly ground, black pepper
  • 1/2 teaspoon dried oregano
  • 4 chicken breasts, boned, skinless
  • 4 Tbsp olive oil
  • 1/2 cup Marsala wine
  • 1 cup sliced mushrooms
  • 1/2 cup chicken stock (or 1/4 cup cooking sherry)
  • 1/2 lemon

Directions

  1. Mix together the flour, salt, oregano, and pepper.
  2. Pound the chicken breasts gently (with the flat side of your meat mallet).
  3. Roll the chicken in this until well coated.
  4. On medium-high, heat up the olive oil and brown the chicken on both sides. Then put chicken onto a plate. (An option is to keep the chicken int he microwave at 10% power for five minutes.)
  5. Pour wine into the oil and warm. Mix in the mushrooms, chicken stock and juice of the lemon. Turn the chicken over to get it well coated with the sauce. Simmer for 10 minutes. (If you cooked the chicken in two batches, put all the chicken back in the skillet before you add the Marsala.)
  6. Add in chicken and cook covered another 10 minutes.

Note: Serve with a simple pasta dish such as fettuccine with butter and Parmesan cheese.

If you enjoyed this recipe, you will want to try my Orange - Rosemary Chicken Recipe. This is my home version of an Italian market chicken.

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OXO Good Grips Meat Tenderizer
An essential for scaloppini, the flat mallet end allows you to pound chicken breasts to a uniform thickness (which makes cooking faster and even). The end with points helps tenderize steak by breaking up some of the muscle fibers, this also allows your marinade to permeate. You may also employ this tool to crush nuts, ice, or Oreos for cheesecake crust.

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Content copyright © 2014 by Paula Laurita. All rights reserved.
This content was written by Paula Laurita. If you wish to use this content in any manner, you need written permission. Contact Cinzia Aversa for details.

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