I really do love chicken marsala. I get to add in lots of mushrooms and make a delicious sauce too. The sauce is so yummy and smells wonderful! I usually like to serve this over rice, but don’t feel that you have to. I have served this with garlic noodles and it was just as good. Actually, now that I think of it, I have served this with mashed potatoes and regular garlic red potatoes. Honestly, whatever your family likes to eat go for that. This chicken recipe will go well with anything! Promise!
Check out what our friends from Savory Sweet Life have to say about this:
“One of my favorite easy weeknight dinners is chicken marsala.”
This recipe is easy and will make your family love dinner!
Ingredients
- 2 skinless, boneless, chicken breasts
- salt and freshly ground black pepper
- ½ cup Gold Medal all purpose flour or corn starch for gluten-free
- up to Crisco ½ cup olive or vegetable oil
- 8 ounces container of mushroom, sliced and cleaned
- 2 tablespoons Land O Lakes butter
- ½ cup sweet Marsala wine
- ¼ cup Swanson chicken stock
- ¼ cup sherry or dry white wine
- Optional: 2 tablespoons Daisy heavy cream
- Garnish with chopped parsley or oregano
Instructions
- Split each chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season a good amount of salt and pepper on both sides of each piece. Place some flour on a plate and and dredge each piece of chicken in it.
- Heat the oil over medium-high heat and when the oil is hot fry each piece of chicken for 3-4 minutes on each side until they are golden brown (this may require you to do this in 2 batches). Remove chicken and place them on your serving platter covering them with foil. carefully soak up any remaining oil with paper towels and discard.
- Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4-5 minutes making sure to season them with salt and pepper lightly. Add marsala wine, sherry, cream, and chicken stock allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken and serve. Enjoy!
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Quick Tip: Serve over basmati rice.
Thanks again to Savory Sweet Life for this amazing recipe.
