Simple Chicken Marsala
This fabulous chicken Marsala recipe comes from my dearest friend Regina. For a simple recipe, it tastes like you are eating in a finer restaurant. The most flavorful and beautiful looking dish. Try and enjoy!
A message from Regina: This version of Chicken Marsala came after having a conversation about food with my brother Mark who has been working in the restaurant field since he graduated from Johnston & Wales College. I have tweaked it only slightly from the notes I took so long ago. As you can see there are not many ingredients but it is jam packed with flavor.
Simple Chicken Marsala
Yields: 4-6 servings
Ingredients:
- 6 thin cut chicken cutlets
- 8 to 12-oz baby bella mushrooms, sliced thin
- 8 oz Marsala cooking wine or Marsala wine
- 2 tsp lemon juice
- 1 cup flour
- 1/2 tsp sea salt
- 1/4 tsp pepper
- 2 tbsp butter, for rue
- butter/olive oil, for browning chicken
Directions:
- Prepare chicken cutlets. I like to cut them in half which satisfies my son’s big appetite and my daughter’s small appetite.
- Place the flour in a bowl or platter, then add in salt and pepper. Mix together.
- Heat sauté pan, adding in either butter or olive oil in order to brown the chicken. I actually used both so I can get the delicious flavor of the butter but the health benefits of the olive oil.
- Dredge damp chicken cutlets in the flour mixture then brown on both sides in the pan. Place the browned chicken on a platter in a single layer as you go. Save the left over flour mixture to use later for the rue.
- Once done browning the chicken, add the mushrooms to the sauté pan, plus 2 tbsp of butter. All liquid will be absorbed into the mushrooms, but as they cook you will see the juices come back.
- Cook the mushrooms until tender. Add in 2 tbsp of the flour mixture. The flour will absorb the liquid and cling to the mushrooms.
- Stir in the marsala wine and lemon juice slowly to prevent lumps. Let simmer for about 5 minutes. If the sauce becomes too thick you can add in some water or chicken broth to thin out. Plate up over noodles or rice.
Enjoy the deliciousness!
Simple Chicken Marsala
Ingredients
- 6 thin cut chicken cutlets
- 8-12 ounces baby bella mushrooms, sliced thin
- 8 ounces Marsala cooking wine
- 2 tsp lemon juice
- 1 cup flour
- 1/2 tsp sea salt
- 1/4 tsp ground pepper
- 2 tbsp butter for rue
- butter/olive oil, for browning chicken
Instructions
-
1.Prepare chicken cutlets. I like to cut them in half which satisfies my son’s big appetite and my daughter’s small appetite.
2.Place the flour in a bowl or platter, then add in salt and pepper. Mix together.
3.Heat sauté pan, adding in either butter or olive oil in order to brown the chicken. I actually used both so I can get the delicious flavor of the butter but the health benefits of the olive oil.
4.Dredge damp chicken cutlets in the flour mixture then brown on both sides in the pan. Place the browned chicken on a platter in a single layer as you go. Save the left over flour mixture to use later for the rue.
5.Once done browning the chicken, add the mushrooms to the sauté pan, plus 2 tbsp of butter. All liquid will be absorbed into the mushrooms, but as they cook you will see the juices come back.
6.Cook the mushrooms until tender. Add in 2 tbsp of the flour mixture. The flour will absorb the liquid and cling to the mushrooms.
7.Stir in the marsala wine and lemon juice slowly to prevent lumps. Let simmer for about 5 minutes. If the sauce becomes too thick you can add in some water or chicken broth to thin out.
Recipe Notes
Enjoy!
Wait! Check out another favorite chicken recipe called Chinese Five Spice from my friend Regina, it’s just as delish and also easy to make. Enjoy them both!
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