This Chicken Marsala recipe has got to be one of the easiest…and yummiest…you can make. For some reason I never made it much myself but always order it if we are at an Italian restaurant. So I decided to give it a try and I’m hooked.
This is one of those meals that literally takes less than 30 minutes to prepare!
I also cut my chicken in half the long way (thinning them) and then pound them between a little plastic wrap to make them extra tender. It takes them much less longer to saute too when you do this.
I served it over thin spaghetti and I also made some sauteed spinach and garlic to go along with it. So you can start your water for your pasta when starting the chicken. The spinach takes about 10 minutes to saute with a TBP of olive oil or coconut oil.
(3) Boneless Skinless Chicken Breasts, thinned and pounded
1/2 cup of All Purpose Flour
1/4 – 1/3 cup Coconut Oil or Oilve Oil
2 TBSP of Butter
16 oz container of sliced mushrooms
1 cup of Marsala Wine
1/2 cup of Chicken Stock
1. Heat oil to on Medium high heat.
2. After cutting each piece of chicken in half to thin and pounding each to at least 1/4 inch thickness, sprinkle with pepper. Then dredge in flour to cover.
3. Cook chicken for about 4 minutes on each side or under no longer pink in the middle. I had to do 2 batches for my now 6 pieces of chicken.
4. Remove chicken and place on a plate. Remove remaining oil from the pan you cooked the chicken in.
5. Melt the 2 TBSP of butter in the pan and add mushrooms. Saute the mushrooms for approximately 5 – 10 minutes until they have getting tender.
6. Add Marsala and chicken stock.
7. Cook on medium heat for about 5 -7 minutes to reduce. Then add the chicken back into the Marsala sauce.
Server over pasta.
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