RECIPES: Chicken Marsala

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Chicken Marsala



4 chicken breasts – boneless and skinless

1/3 cup flour

½ teaspoon Kosher salt

½ teaspoon oregano

4 tablespoons olive oil

4 tablespoons butter

1 clove garlic

1 cup mushrooms (fresh, sliced, variety)

½ cup Marsala wine

Italian parsley

Pepper to taste

Old Bay Garlic and Herb

Whipping cream – few tablespoons


Pound chicken (under wax paper) to an even thickness

Season the chicken directly on at least one side both preferably

Put the same seasonings in the flour and mix thoroughly

Dredge the chicken in the flour and make sure it is not too heavily coated – no clumps

Put oil and butter in frying pan and get it nice and hot

Place chicken in pan and reduce heat to medium – two minutes each side

Place on warming rack (I usually put in oven at 225 for 10-15 minutes as chicken may be pink in the middle to finish and I want a crisp taste)

Use the same pan – chicken juice and all – add the mushrooms, a little whipping cream and the Marsala.

Simmer until sauce is desired consistency (usually reduced in half)

Garnish with Italian parsley after putting on plate


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