There are so many recipes out there for this one. Chicken Marsala. My intention with this post would be to inspire you to find your own culinary Marsala delight that works for your tribe. Why? Because this one saves my booty on countless nights when it comes to preparing a fast dinner.
When I need dinner to be on the table STAT, this is my gig. The beauty of this dish is I can churn it out in less than 20 minutes. Yes indeed, less than one Disney half-hour show. I guarantee you, this smell is lofting from my burners any given Tuesday. The trick is buying those thinly sliced chicken breasts at the market. It cuts out a few step that can drag this recipe over the previously stated Disney Channel time allotment. If you can’t find those chicken fillets, no biggie. You can still make this dish quickly and easily. Off we go….
- 2 skinless, boneless, chicken breasts
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- ½ cup all purpose flour
- ½ cup olive oil
- 8 ounces container of baby bell mushroom, wiped clean and sliced
- 2 tablespoons unsalted butter
- ½ cup sweet Marsala wine
- ¼ cup white wine
- 3 tablespoons half and half
- If you could not find thinly sliced chicken fillets, split your typical chicken breast through the middle to make 2 pieces. Place plastic wrap over them and pound each one flat using a meat tenderizer/mallet until they are about a quarter inch thick. Season fillets with salt and pepper. Place flour in a bowl and and dredge each fillet.
- Heat the Olive Oil over medium-high heat and when the oil is hot fry each piece of chicken for 3 minutes on each side until they are golden brown. I do mine in 2 batches. Remove chicken and cover with foil.
- Reduce the heat to medium and add butter and mushrooms. Saute mushrooms for 4 minutes, season with salt and pepper.
- Add marsala wine, white wine, and half & half allowing the liquid to reduce slightly – approx. 3 minutes. Pour mushrooms and sauce over chicken.
Bon Appetito, now off to bed.
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