Chicken Marsala

After a year of staring at the same bottle of Marsala wine in our wine rack, I decided it was time to try the classic Chicken Marsala.



I followed a pretty simplistic recipe:

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

1. Pound the chicken breasts into 1/4 inch thick pieces. I didn't have a meat tenderizer or mallet so instead I used a rolling pin, which also did the trick.



2. In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.

3. 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.







4. Once the chicken was cooked, I realized that with this recipe all of the sauce was gone except for leftover thickened sauce sticking to the sides of the pan! Having watched one too many Food Network shows, I quickly removed the mushrooms and chicken. Then poured some chicken stock into the pan and promptly started scraping the thickened sauce off the pan.

5. I let the chicken stock and sauce reduce and added some flour to thicken the sauce a little bit.

And.... tada!

Chicken Marsala on a bed of Linguine topped with grated parmesan cheese.