How do make Chicken marsala?!

I usually serve this over pasta, and I add extra marsala while cooking so there is enough left over for a sauce for the pasta!. This is a great and simple recipe!

Chicken Marsala


cook: 30 min(s)


Ingredients

4 ea Chicken half-breast, boneless & skinless
1/4 cup(s) Flour ("Wondra" preferably)
1/2 tsp Salt
Pepper to taste
1/2 tsp Oregano, dried
4 Tbsp Oil
4 Tbsp Butter (or margarine)
1 cup(s) Fresh Mushrooms, sliced
1/2 cup(s) Marsala wine


Procedures

Pound chicken breasts between sheets of "Saran Wrap" until about 1/4" even-thickness

Combine flour, salt, pepper and oregano, blend

Dredge chicken pieces in the flour, shake off excess

Heat oil and butter in frying pan over medium heat!.

Cook the breasts on medium heat for about two minutes on the first side, until lightly brown

Turn breasts over to second side to cook, add the mushrooms around the chicken breasts

Cook breasts about two more minutes, until lightly browned on the second side, stir the mushrooms

When lightly browned, add Marsala around the chicken pieces, cover and simmer for about ten minutes
Www@FoodAQ@Com

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Chicken Marsala -- Cook the mushrooms and leave them on the side so that people who want them - can take them!! That's what I do, LOL Roasted red potatoes cooked in butter and drizzle olive oil, garlic salt, parsley and pepper!!



INGREDIENTS
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
4 tablespoons olive oil
1 cup sliced mushrooms
1/2 cup Marsala wine
1/4 cup cooking sherry



DIRECTIONS
In a shallow dish or bowl, mix together the flour, salt, pepper and oregano!. Coat chicken pieces in flour mixture!.
In a large skillet, melt butter in oil over medium heat!. Place chicken in the pan, and lightly brown!. Turn over chicken pieces, and add mushrooms!. Pour in wine and sherry!. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear!. Www@FoodAQ@Com

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I have the same problem, everyone likes mushrooms except my youngest son!. I leave leave the mushrooms pretty big so they are easily avoidable for him!.
* 3 whole boneless chicken breasts with skin (about 2 1/2 pounds), halved
* 1 1/2 tablespoons olive oil
* 3 1/2 tablespoons unsalted butter
* 1 onion, sliced thin
* 3/4 pound mushrooms, sliced thin
* 1/2 cup Marsala
* 1 cup chicken broth
* 2 tablespoons minced fresh parsley leaves


Pat chicken dry and season with salt and pepper!. In a large heavy skillet heat oil and 1 1/2 tablespoons butter over moderately high heat until hot but not smoking and brown chicken in 2 batches, transferring with tongs to a large plate as browned!.

Discard all but 1 tablespoon fat from skillet and sauté onion and mushrooms, stirring occasionally, until liquid mushrooms give off is evaporated!. Add Marsala and cook mixture, stirring, until Marsala is almost evaporated!. Add broth and chicken with any juices that have accumulated on plate and simmer, turning chicken once, until cooked through, about 15 minutes!. Transfer chicken with tongs to a platter!.

Simmer mushroom sauce until liquid is reduced to about 1/2 cup!. Remove skillet from heat and stir in remaining 2 tablespoons butter and salt and pepper to taste, stirring until butter is just incorporated!. Spoon mushroom sauce around chicken and sprinkle with parsley!.

I think rosemary roasted potatoes would be nice with this, I usually serve with buttered noodles though because of the sauceWww@FoodAQ@Com

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I use this recipe from Tyler Florence:

Ingredients
4 skinless, boneless, chicken breasts (about 1 1/2 pounds)
All-purpose flour, for dredging
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
4 ounces prosciutto, thinly sliced
8 ounces crimini or porcini mushrooms, stemmed and halved
1/2 cup sweet Marsala wine
1/2 cup chicken stock
2 tablespoon unsalted butter
1/4 cup chopped flat-leaf parsley
Directions
Put the chicken breasts side by side on a cutting board and lay a piece of plastic wrap over them; pound with a flat meat mallet, until they are about 1/4-inch thick!. Put some flour in a shallow platter and season with a fair amount of salt and pepper; mix with a fork to distribute evenly!.

Heat the oil over medium-high flame in a large skillet!. When the oil is nice and hot, dredge both sides of the chicken cutlets in the seasoned flour, shaking off the excess!. Slip the cutlets into the pan and fry for 5 minutes on each side until golden, turning once – do this in batches if the pieces don't fit comfortably in the pan!. Remove the chicken to a large platter in a single layer to keep warm!.

Lower the heat to medium and add the prosciutto to the drippings in the pan, saute for 1 minute to render out some of the fat!. Now, add the mushrooms and saute until they are nicely browned and their moisture has evaporated, about 5 minutes; season with salt and pepper!. Pour the Marsala in the pan and boil down for a few seconds to cook out the alcohol!. Add the chicken stock and simmer for a minute to reduce the sauce slightly!. Stir in the butter and return the chicken to the pan; simmer gently for 1 minute to heat the chicken through!. Season with salt and pepper and garnish with chopped parsley before serving!.
Www@FoodAQ@Com

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Chicken marsala is easy and so delicious!. As mentioned you can serve the mushrooms on the side!. I like to serve it with angel hair pasta and then a veggie or a salad!.

The key to a good chicken marsala is to start with dry chicken and to use a good marsala!. If you can't find one, ask for a good sherry!.Www@FoodAQ@Com

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http://allrecipes!.com/Recipe/Chicken-Mar!.!.!.
you dont have to add the mushrooms if you dont want!. Serve with mashed potatoes and green beans or serve it over angel hair pasta!Www@FoodAQ@Com

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