Chicken Marsala
  • 1/4 cup all-purpose flour for coating
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 1/2 teaspoon dried oregano
  • 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick
  • 4 tablespoons butter
  • 1 cup sliced mushrooms
  • 1/2 cup Marsala wine
  • 1/4 cup cooking sherry
  • 1 T corn starch
  1. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
  2. In a large skillet, melt butter over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces.  When cooked, remove from pan and add mushrooms.  (Add up to 2 more T butter if needed to brown the mushrooms.)  Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, then add slurry of corn starch (and enough water to make the corn starch dissolve).  Add chicken to pan again and cook until heated through.
  3. Serve over pasta.  (Really good served over spaghetti tossed with garlic, olive oil and basil.)
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