Chicken Marsala
Author Notes: One of my first grown up dishes where I dined on Chicken Marsala at Olive Garden as a teen. A yummy blend of mushrooms, chicken, and sweet wine. This a slight variation of recipe found at savorysweetlife.com where I substituted the flour and wine and used a different technique for flattening the chicken. —tia.ukpe
Serves 4
- 2 skinless, boneless chicken breasts
- salt and freshly ground pepper
- 1/4 cup cups rice flour, cornmeal or other gluten free flour
- 1/2 cup olive oil
- 8 ounces white button mushrooms
- 2 tablespoons butter
- 1/2 cup sweet Marsala wine
- 1/4 cup chicken or vegetable stock
- 1/4 cup sherry, dry red or white wine
- 2 tablespoons heavy cream or creme fraiche
- 1/4 cup chopped parsley
- Split each chicken breast through the middle to make 2 pieces. Place in a plastic bag or wrap with plastic wrap and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. I do not own a mallet or meat tenderizer, so I used my fists, a great way to get out your aggression. Place flour in a shallow bowl or plate. Sprinkle salt and pepper on both sides of each piece and then dredge the chicken in the flour.
- Heat the oil over medium-high heat and then place the chicken when the oil is hot. Without overcrowding, fry the chicken for 4 minutes on each side or until it turns a nice golden brown. When browned, remove the chicken and place on serving platter and keep in oven to stay warm.
- Reducing the heat to medium, add the butter and mushrooms. Season with salt and pepper, saute mushrooms for 5 minutes until liquid begins to release from the mushrooms. Add the marsala wine, sherry (or wine), cream or creme fraiche and stock. Reduce the liquid so about 3/4 to 1/2 of the liquid remains. Pour mushrooms and sauce over chicken and serve. Sprinkle with parsley and serve with rice, pasta or roasted potatoes.
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