Sunday, January 11, 2009

Chicken Marsala

This is another great recipe that I've recently been using.  I love Chicken Marsala and was really in the mood to make it a few nights I did!

Ingredients:1/4 cup all-purpose flour for coating
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1/2 teaspoon dried oregano
3 skinless, boneless chicken breast halves, cut into chunks
4 tablespoons butter
4 tablespoons olive oil
2-3 cups sliced mushrooms (I love to use Portobello for this recipe-yum!)
1/2 cup Marsala wine
1/4 cup cooking sherry

1.  Cut chicken into bite sized chunks.  (You can also leave chicken whole and serve as a piece of chicken.  I often make "army style" because it's easier to pack the leftovers away for lunches and storage in the fridge/freezer.)
2.  In a shallow bowl-mix together the flour, salt, pepper and oregano. 
3.  Coat chicken pieces in flour mixture.
4.  In a large skillet, melt butter in oil over medium heat. 
5.  Place chicken in the pan, and cook until golden brown.  
6.  Turn over chicken pieces, and add mushrooms. 
7.  Pour in wine and sherry. 
8.  Cover skillet; simmer for 10-15 minutes.

I like to serve mine with pasta (bow tie, mini shells, etc) and to add a little grated Parmesan cheese to the top.  Sooo good!!

No comments: