Tuesday, March 6, 2012


Last night I tried out a new recipe, Chicken Marsala.
Sounds fancy, but was very simple to make.  

  • 3 Chicken Breast cut in half length wise (to make them thinner)
  • 1/3 cup flour
  • 1 package of mushrooms 8oz, sliced
  • 1 cup of chicken broth
  • 1/2 cup of red wine (optional)
  • 1 whole clove of garlic, sliced
  • 3 tbsp. butter
  • 2 tbsp. olive oil
  • 1 tsp of the following:
    • salt
    • minced garlic
    • minced onions
    • marjoram leaves
  • 1/2 tsp of black pepper
  • parsley flakes for garnish

  • Heat Olive oil and 2 tbsp. of butter in a large skillet of medium-high heat
  • Meanwhile, mix flour, minced garlic, minced onion, marjoram, salt & pepper in a shallow dish
  • Reserve about 2 tbsp. of the flour mixture (will need to thicken sauce later)
  • Dip chicken in the flour mixture to fully coat both sides.
  • Place chicken in skillet to cook until golden brown on both sides. (about 3 minutes a side) 

  • Removed cooked chicken from skillet, keep warm
  • Add the mushrooms, garlic and remaining 1 tbsp. of butter to the skillet 

  • Stir and cook the mixture until the garlic and mushrooms are tender to your liking
  • Add the 2 tbsp. of reserved flour mixture to the pan stir to soak up the juice
  • De-glaze the skillet by adding the chicken broth and wine.
  • Stir to remove the browned bits from the bottom of the pan.
  • Bring to a boil while stirring.
  • Turn heat to low and let the liquid reduce until you are left with a thick sauce. 

  • When ready to serve, place a chicken breast down first
  • Smoother with the brown sauce and garnish with parsley flakes

~ NOTE ~
I served mine with garlic mashed red potatoes and a dinner salad.
My family love this recipe and I loved how simple, quick & easy it was to prepare!

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