Chicken Marsala

This is a great dinner party dish and quite tasty. Even my girls will eat this! You can make a variation of chicken marsala by adding sun-dried tomatoes and spinach-included that recipe below. You can find Marsala wine in your regular grocery store. I usually serve this with some plain spaghetti or angel hair. You can also serve with mashed potatoes. If you don't have sherry- that is ok. Sometimes just used extra Marsala.

 Tip: Tenderize chicken breast. Would use at least 2 cups of mushrooms. I use 16 oz mushrooms. You thicken the sauce with some cornstarch and water.

Made this recently. Here's what I did:
1) Used 4 chicken breasts, and split it into 8 chicken breasts. Then tenderized the chicken.
2) Coated with flour, salt, pepper, and oregano. Also added some garlic salt.
3) Pan fried the chicken breast halves in olive oil, both sides until browned. OK if still a little pink inside since will cook later in wine. Set aside on plate
4) Cook mushrooms in olive oil and with some garlic
5) Add chicken
6) Added a little less than 1 cup Marsala wine, and 1/2 cup sherry
7) Thicken with corn starch. Can also use some of the leftover flour used to coat the chicken.
8) cook on low heat
9) served with thin spaghetti, tossed with olive oil, oregano, basil, and salt; or also mashed potatoes, broccoli, and asparagus....

Chicken Marsala (~from allrecipes.com)

Ingredients:

1/4 cup all-purpose flour for coating 1/2 teaspoon salt 1/4 teaspoon ground black pepper 1/2 teaspoon dried oregano garlic salt- like adding this in the flour mixture 4 skinless, boneless chicken breast halves - pounded 1/4 inch thick

4 tablespoons butter (I usually use olive oil) 4 tablespoons olive oil chopped garlic- I like cooking the mushrooms in some chopped garlic 1 cup sliced mushrooms (I usually use the entire package-16 oz mushrooms) 1/2 cup Marsala wine 1/4 cup cooking sherry

Directions:

1.

In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. I also add some garlic salt.  Coat chicken pieces in flour mixture.

2.

In a large skillet, melt butter in oil over medium heat. I cook the chicken in olive oil instead. 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. After I cook the chicken, I usually put this aside on plate. Cook mushrooms in garlic and olive oil. Then add the chicken back in with the wine and sherry.

Chicken Marsala Florentine (~from allrecipes.com)

Ingredients:

4 boneless, skinless chicken breast halves 1/4 cup all-purpose flour salt and pepper to taste 1 tablespoon dried oregano 2 tablespoons olive oil

3/4 cup butter 3 cups sliced portobello mushrooms 3/4 cup sun-dried tomatoes 1/2 cup packed fresh spinach 1 cup Marsala wine

Directions:

1.	Place chicken breasts between two pieces of wax paper, and pound to 1/4 inch thick with a meat mallet. Dust chicken with flour, salt , pepper and oregano.
2.	In a skillet, fry chicken in olive oil over medium heat. Cook until done, turning to cook evenly. Set aside, and keep warm.
3.	In the same pan, melt the butter over medium heat; add mushrooms, sun-dried tomatoes, and Marsala wine. Cook for approximately 10 minutes, stirring occasionally. Mix in spinach, and cook for about 2 minutes. Serve over chicken.