Chicken Marsala



4 halves skinless chicken breast (pounded to about 1/3 inch)
1 cup all-purpose flour
2 tablespoon paprika
1 tablespoon salt
1 tablespoon garlic powder
1 tablespoon ground black pepper
1 tablespoon onion powder
1 tablespoon oregano powder
1 tablespoon thyme powder
3 tablespoons olive oil
3 tablespoons butter
4 cups sliced mushrooms
1 cup Marsala wine (sweet)
salt and freshly ground pepper (for seasoning)


Mix all dry ingredients together in a small plastic Ziploc bag. Dredge chicken in the mixture until well covered. In a skillet, add butter and olive oil and brown chicken breast on medium heat for about 3 minutes on each side. Set aside. 

Add sliced mushrooms to the skillet and brown them until they perspire adding more olive oil or butter one tablespoon at a time if needed. Cook for about six or more minutes. Set aside. 

Put the chickens back to the skillet and add one cup of Marsala wine. Add the mushrooms and cover pan with a lid. Cook for about 2 to 3 minutes until a thick sauce forms. 

Serve individual chicken breast on a plate and top with mushrooms. Garnish with chopped Italian parsley. Serve with bread or white steamed rice.

* Makes 4 servings

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