Chicken Marsala
"I have used chicken breasts, and leg quarters, both come out delicious!"
photo by CookingONTheSide
- Ready In:
- 1hr
- Ingredients:
- 11
- Serves:
-
4-6
ingredients
- 5 chicken breasts
- 1⁄4 cup all-purpose flour
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon pepper
- 2 tablespoons vegetable oil
- 2 cups sliced mushrooms
- 1 (14 1/2 ounce) can whole tomatoes
- 1 (8 ounce) can tomato sauce
- 1⁄3 cup marsala wine
- 1⁄2 teaspoon dried basil
- 1 lb cooked linguine
directions
- In large plastic food bag combine chicken, flour, salt and pepper. Shake and coat chicken thoroughly.
- In large skillet brown chicken in oil, 5 mins per side, remove. Set aside, no need to keep warm.
- In same skillet, cook & stir mushrooms and garlic 2-3 minutes, or until garlic is cooked to preferred doneness.
- Stir in tomatoes (drained and chopped), tomatoe sauce, wine and basil.
- Simmer 1 - 2 minutes.
- Return chicken to skillet, Spoon sauce over it, so that it is fully 'sauced' over.
- Cover, simmer for at least 5 minutes Turn chicken once during cooking. More if preferred.
- Serve hot over linquine or other pasta of choice.
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Reviews
-
I've never had a tomato-based chicken marsala before, but I'm glad I did. This was very tasty and everyone cleaned their plates! I used very thin chicken breasts and two cans of tomato sauce in place of the whole tomatoes (my son doesn't like chunks of tomato in his sauce) and that worked well. I added 3 cloves of garlic (note: the ingredients does not list the amount of garlic) but next time I may add 4 because we really like garlic. It was delish as Racheal Ray would say!
Tweaks
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I've never had a tomato-based chicken marsala before, but I'm glad I did. This was very tasty and everyone cleaned their plates! I used very thin chicken breasts and two cans of tomato sauce in place of the whole tomatoes (my son doesn't like chunks of tomato in his sauce) and that worked well. I added 3 cloves of garlic (note: the ingredients does not list the amount of garlic) but next time I may add 4 because we really like garlic. It was delish as Racheal Ray would say!
RECIPE SUBMITTED BY
Kayne
United States
I originally joined the site as "aussiekarin", but decided instead to go with my nickname - Kayne. Sorry if this causes any confusion! I moved to the US from Australia in 1970, and apart from three years in Germanyhave been here the whole time. However, still consider myself an Australian, although I was actually born in Holland. Since I come from such a diversified background, my cooking is rather strange at times. Many times it is a combiniation of Dutch, Aussie / English, German and American. I'm not really much of a cook, but enjoy it, nevertheless. I just wish I knew more and could do more - without a recipe! I'm retired now, so one of my goals is to really learn to cook. I intend to enjoy my retirement, doing what I never had time to do before. Since joining Recipezaar in November, 2006, I find that my cooking has changed somewhat. I'm more adventurous, willing to try new and more varied tastes, and combinations, and just about all of what I prepare is edible. Lately, due to a major life change, I've been letting my cooking go, but hopefully that will change one day. Oddly, I miss it, more than I ever thought I would!!!!!
