Chicken Marsala Recipe
Chicken Marsala features succulent pan-fried chicken breasts enveloped in a sweet Marsala wine and mushroom sauce. This dish is not only quick and easy to prepare for a weeknight meal but also elegant enough to impress guests.
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Servings: 4 people
Ingredients
- ½ teaspoon dried oregano
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
- ¼ cup all-purpose flour for coating
- 4 tablespoons olive oil
- 4 tablespoons butter
- 4 medium skinless boneless chicken breast halves, pounded to 1/4 inch thickness
- 1 cup sliced mushrooms
- ½ cup Marsala wine
- ¼ cup cooking sherry
Instructions
- Step 1: Prepare all the necessary ingredients before starting.
- Step 2: Combine the flour, salt, black pepper, and oregano in a shallow dish or bowl to create the coating for the chicken.
- Step 3: Thoroughly coat each chicken breast in the seasoned flour mixture, ensuring an even layer.
- Step 4: Heat the butter and olive oil in a large skillet over medium heat. Once hot, add the coated chicken breasts and cook until they are golden brown on each side.
- Step 5: Flip the chicken breasts over, add the mushrooms around them, and then pour the Marsala wine and cooking sherry over the top.
- Step 6: Cover the skillet and let the chicken simmer for about 10 minutes, turning the chicken once halfway through, until it is thoroughly cooked and the juices run clear.
- Step 7: Serve the Chicken Marsala hot, spooning some of the mushrooms and sauce over the top of each breast.
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