You don’t have to go to a restaurant to get great Chicken Marsala! It’s very easy to make at home. I like to cut the chicken into thin, flat medallions rather than pounding it, and when you use smaller pieces of chicken, the ratio of chicken to sauce is maximized! Baby bella mushrooms have a prettier color and deeper flavor than white mushrooms (but truth be told, I get whichever ones are on sale!)
20 oz. boneless skinless chicken breast, cut into thin medallions or strips
1/4 cup flour
1/2 tsp salt
1/4 tsp pepper
1/2 tsp dried basil
3 TBL olive oil
4 ounces sliced baby bella mushrooms
1/2 cup Marsala wine
3 TBL butter
Combine flour, salt, pepper, and basil; mix well. Heat olive oil in a heavy skillet. Dry chicken with paper towels, then dredge in seasoned flour mixture.
Cook chicken until lightly browned–about 2 to 3 minutes; turn and cook about 2 minutes more. Remove chicken to plate and keep warm; add mushrooms to pan and stir to cook 3 minutes. Add Marsala wine and deglaze the pan, then add butter and stir until melted. Return chicken to pan. Cover and simmer 10 minutes.
Recipe and photos copyright 2015 Barb Szyszkiewicz for Cook and Count. All rights reserved.