Chicken Marsala [RECIPE]

Chicken Marsala Recipe and IngredientsThe greatest thing about this Chicken Marsala recipe, besides the taste, is the timing-start to finish, done in UNDER 30 minutes! Chicken Marsala is an Italian American dish originating from the western Sicily region, where Marsala wine is made. This dish pairs well with a side of pasta with Alfredo sauce or potatoes-mashed or baked. Suggested wine pairings for this Chicken Marsala recipe include: a Merlot, Cabernet Franc or Pinot Gris Questions? Note, this recipe serves 4. Be sure to tweet me @ACThePlug or Facebook me 🙂

Chicken Marsala Ingredients: 1lb boneless skinless chicken breast tenderloins or 4 boneless skinless chicken breast halves. 1/4 cup all-purpose flour 1/4 cup Italian flavor bread crumbs 1 tablespoon olive oil 1 tablespoon butter. I use Land O Lakes Garlic & Herb Butter Spread. It’s DEFINITELY worth running to the store to get it. So much flavor! 1 cup mushrooms sliced. Any type of mushroom can be used. I prefer organic baby portobella mushrooms or baby bellas as they compliment the wine well. 1/2 cup Marsala wine. I have made this with both Marsala cooking wine (Holland House – Marsala Cooking Wine, which will run you a few dollars) as well as an authentic Marsala wine-Both are delish! 1/2 cup chicken broth 2 tablespoons of fresh lemon juice, typically half a lemon squeezed. 1 tablespoon parsley.   Chicken Marsala Instructions:

  1. Place chicken in plastic bag or between 2 sheets of heavy-duty plastic wrap; pound each piece to 1/2-inch thickness using a meat mallet, rolling pin or fist. Don’t judge. If you have some built up stress why not?!
  2. Pour flour and bread crumbs on a plate or shallow bowl. Dredge chicken in mixture on both sides; shake off excess mixture.
  3. Heat olive oil and butter in a large skillet over medium heat. Add chicken. Sauté 3 minutes on each side or until browned. Remove chicken from pan; keep warm.
  4. Add mushrooms, wine, broth, and lemon juice to pan; reduce heat, and simmer 10 minutes or until mixture is reduced to the consistency of a syrup.
  5. Return chicken to pan, turning to coat well and cook 3-5 minutes or until chicken is done. Sprinkle with parsley.

I must say thank God I grew up next door to Sicilians! This recipe is a gem!

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