Chicken Marsala. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol. Chicken Marsala

You can cook Chicken Marsala using 10 ingredients and 2 steps. Here is how you cook that.

Ingredients of Chicken Marsala
  1. It’s 1/4 cup of all-purpose flour.
  2. You need 1/2 tsp of Salt.
  3. You need 1/2 tsp of dried oregano.
  4. You need 1/4 tsp of ground black pepper.
  5. It’s 4 tbsp of butter.
  6. It’s 4 of skinless, boneless chicken breast halves, pounded 1/4 inch thick..
  7. Prepare 4 tbsp of olive oil.
  8. It’s 1 cup of sliced mushrooms.
  9. You need 1/2 cup of marsala wine.
  10. Prepare 1/4 cup of cooking sherry..

While the chicken is cooking, finely chop the shallot and. Chicken Marsala is an Italian-inspired meal that is believed to originate from Sicily in the town of Marsala where the wine was created. It has become a classic on Italian-American restaurant menus, and a dish that was often requested in our catering business. Chicken marsala is usually high in fat and calories.

Chicken Marsala step by step

  1. In a shallow dish or bowl, mix together the flour, salt, oregano, and pepper. Coat chicken pieces in flour mixture..

  2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan and lightly brown. Turn over chicken pieces and add mushrooms. Pour in wine and sherry. cover skillet; simmer chicken 10 minutes turning once, until no longer pink and jucies run clear..

But in this version, the flavor really comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn't lost. —Nancy Granaman, Burlington, Iowa Chicken Marsala Recipe photo by Taste of Home Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Though it's a classic restaurant dish, it's really easy to make at home. Slice the chicken breast in half, length-wise, and place each half separately between wax paper. Pound the chicken with the the flat side of a meat mallet, or whatever instrument is available. Grab a medium saucepan and heat the oil over a medium high heat.