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Rob's Chicken Marsala Recipe

Ingredients

How to make it

  • Directions
  • Sprinkle liberally with oregano, salt and pepper on both chicken breasts. Dredge the chicken breast halves in the flour, shaking to remove any excess flour.
  • Heat two tablespoons of oil in a large skillet over medium-high heat.
  • Add 1 tablespoon of the butter and cook the chicken breasts until golden brown on both sides, about 3-5 minutes per side depending on thickness. Transfer to a plate and set aside.
  • Add 1 tablespoon of the remaining butter to the pan and add the mushrooms. Cook, stirring frequently. Season with salt and pepper and cook until mushrooms are golden brown around the edges, about 5 minutes.
  • Add the minced shallot and garlic and cook another 2-3 minutes. Sprinkle the flour over the mushrooms and cook another 4-5 minutes stirring frequently.
  • Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. When the wine has reduced by half and the consistency of gravy, add the chicken stock and simmer for 5-10 minutes, until the sauce has thickened slightly.
  • Lower the heat to low and return the chicken breasts to the pan and continue to cook until they are cooked through and the sauce has thickened, about 5 minutes more per side. Add the remaining 1 tablespoons of butter. Add the chopped Italian parsley mixing well. Serve immediately over toasted bread, pasta of choice, or my favorite egg noodles.

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The Cook

oldinjun Pembroke Pines, FL

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