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:
- minced garlic
- minced onions
- marjoram leaves
- 1/2 tsp of black pepper
- parsley flakes for garnish
WHAT TO DO:
- 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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