This version of Chicken Marsala came after having a conversation about food with my brother Mark who has been working in the restaurant field since he graduated from Johnston & Wales College. I have tweaked it only slightly from the notes I took so long ago. As you can see there are not many ingredients but it is jam packed with flavor.
- 6 thin cut chicken cutlets
- 8 to 12-oz baby bella mushrooms, sliced thin
- 8 oz marsala cooking wine
- 2 tsp lemon juice
- 1 cup flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 2 tbsp butter, for rue
- butter/olive oil, for browning chicken
- Prepare chicken cutlets. I like to cut them in half which satisfies my son's big appetite and my daughter's small appetite.
- Place the flour in a bowl or platter, then add in salt and pepper. Mix together.
- Heat sauté pan, adding in either butter or olive oil in order to brown the chicken. I actually used both so I can get the delicious flavor of the butter but the health benefits of the olive oil.
- Dredge damp chicken cutlets in the flour mixture then brown on both sides in the pan. Place the browned chicken on a platter in a single layer as you go. Save the left over flour mixture to use later for the rue.
- Once done browning the chicken, add the mushrooms to the sauté pan, plus 2 tbsp of butter. All liquid will be absorbed into the mushrooms, but as they cook you will see the juices come back.
- Cook the mushrooms until tender. Add in 2 tbsp of the flour mixture. The flour will absorb the liquid and cling to the mushrooms.
- Stir in the marsala wine and lemon juice slowly to prevent lumps. Let simmer for about 5 minutes. If the sauce becomes too thick you can add in some water or chicken broth to thin out.
More Chicken Dish Recipes the Family will Enjoy!
Creamy Chicken and Spinach Casserole
Crockpot Chicken And Veggies