Chicken Marsala
Ingredients:
- 2 chicken breasts - skinless boneless
- 1/4 cup all-purpose flour - for coating
- 1/2 tsp salt
- 1/4 tsp ground black pepper
- 1/2 tsp dried oregano
- 1/4 cup olive oil
- 1/4 cup butter
- 1 cup fresh mushrooms - sliced (Portobello work well)
- 1/2 cup marsala wine
- 1/2 cup cream sherry
- .25 cup water - cold
- 2 Tbsp corn starch
Directions:
- Pound chicken breasts until flat and thin.
- Set aside.
- Mix together the flour, salt, pepper, and oregano in a pie pan.
- Melt oil and butter in a large skillet and bring to a low boil.
- Dredge chicken until thoroughly coated through the flour mixture, shake off excess and lightly brown in skillet about 2 minutes.
- Turn over chicken pieces and add mushrooms.
- Cook until lightly browned.
- Add wine and sherry.
- Cover skillet and simmer for 10 minutes, turning chicken pieces once
- Wisk together cold water and corn starch. Slowly pour into sauce. Simmer until no longer creamy color.
- **Be sure you DO NOT over heat this, you will ruin the texture of the sauce, though it will still taste ok.
Notes
*Note: Recipe taken from, and slightly modified from http://www.recipezaar.com/8513, the extra Sherry really adds to the flavor.
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