Chicken Marsala

Chicken Marsala is another of those recipes I've been making for over 25 years. It disappeared from menus for several decades, but I am delighted to see it make a comeback. Back then, I used veal but recently I have replaced it with more available, more affordable and more politically correct chicken with great success. The impressive, finished product may look complicated but making this dish is quick and simple.

I typically have all of the ingredients in my pantry. Since Marsala wine is a fortified wine, I simply use 1 cup and store the remainder for the next time. I embarrassingly admit that there were times I kept an open bottle of Marsala wine for over a year before using it again and must say I couldn't tell the difference. I also confess that I have used canned mushrooms.....not something I am proud of, but it worked in a pinch.

Ingredients:
§     4 boneless chicken breasts liberally dusted with flour
§     2 tablespoons olive oil
§     2 cups assorted mushrooms, sliced
§     2 - 4 garlic cloves, finely chopped
§     1 cup Marsala wine
§     1/2 cup chicken broth
§     1 teaspoon dried oregano
§     1/4 cup chopped parsley (optional)
§     Salt and freshly ground pepper

Sprinkle Chicken with salt and pepper and dust liberally with flour. Heat the olive oil in a large skillet over medium heat. Add flour coated chicken cutlets and saute on one side until golden brown, about 2 - 3 minutes.

Turn chicken and add mushrooms. Cook for 1 - 2 minutes until the mushrooms soften. Add garlic, oregano, Marsala wine, chicken broth, salt and pepper.

Adding the liquid to the warm olive oil and flour combination will create a beautiful, rich and thick sauce.

Sprinkle with fresh parsley and serve over pasta. For a printer friendly copy of this recipe, go to Chicken Marsala. Enjoy!