Monday, March 31, 2008

Chicken Marsala

Chicken Marsala is one of my favorite things to order when we go out to a restaurant. I was really happy to find this recipe that takes minimal time and ingredients and tastes just as good. I have omitted the use of the flour coating in the past to reduce calories. Just beware that the sauce will obviously be a lot thinner.

Chicken Marsala


4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
½ teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon garlic powder
4 tablespoons butter
4 tablespoons olive oil
1 container of mushrooms (sliced)
1 cup Marsala wine
½ cup chicken broth


1. Sprinkle chicken with garlic powder, salt, and pepper.In a shallow dish or bowl, mix together the flour, basil, and oregano. Coat chicken pieces in flour mixture.

2. In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown.

3. Turn over chicken pieces, and add mushrooms. Pour in wine and chicken broth. Cover skillet; simmer chicken until juices run clear, and the mushrooms are tender. The sauce should thicken on its own from the flour on the chicken, however, if you need to thicken it a little more, dissolve a tablespoon of either flour or corn starch with a little bit of water and add to the sauce and bring to a boil.

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