Chicken Marsala is easy to prepare and looks and tastes just like it came from a restaurant. It is a delicious lightly breaded chicken breast covered in a rich, creamy mushroom sauce.
4skinlessboneless chicken breasts. Pound thin - about 1/4 inch thick
4Tbspbutter
1-2clovesgarlicchopped
1shallotchopped
4Tbspolive oil
1cupsliced mushrooms
1/2cupMarsala wineor additional chicken broth
1/4cupcooking sherryor red wine vinegar
1/2- 3/4cupschicken broth
fresh parsleyfor garnish
Instructions
Pound chicken breast into a thin even layer. This will allow it to cook quicker and more evenly.
In a dish, combine flour, salt, pepper and oregano and dredge chicken pieces in mixture
In a large pan, melt butter over heat and add in oil
Saute garlic and shallots until tender
Add in chicken and brown on both sides and cook through
Remove chicken
Add in mushrooms (add additional butter if needed) and saute mushrooms
Add in wine, sherry and chicken broth
Cover and let simmer until sauce thickens up
If it doesn't thicken up enough for you add in some roux (mixture of water and flour) as a thickening agent
Pour sauce over chicken and serve
Garnish with fresh parsley if desired.
Video
Notes
Notes:
Thickener: If the sauce doesn't thicken enough for you, create a roux using 3 Tbsp flour and 2 Tbsp of water. Mix to combine and then add into hot gravy mixture and stir until it thickens.
If you don't use wine in cooking you can substitute the wine with more chicken broth. You can also replace the cooking sherry with red wine vinegar. The flavor will be slightly affected.