Chicken Marsala

"This is one of my husband's favorite meals. The chicken is flavorful and moist with a lovely mushroom sauce. I have served it over rice or alongside mashed or roasted potatoes."
 
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photo by Chef floWer photo by Chef floWer
photo by Chef floWer
Ready In:
40mins
Ingredients:
10
Serves:
2
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ingredients

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directions

  • Heat 1 tbs. oil in a large skillet at medium-high heat.
  • In a small bowl, combine flour, marjoram, garlic powder and black pepper. Sprinkle flour mixture evenly over both sides of pounded chicken breasts.
  • Brown both sides of chicken breasts in skillet, cooking for 2-3 minutes on each side. Once browned, remove chicken from pan and set aside.
  • Add remaining 1 tbs. oil to skillet and cook mushrooms and scallions for 6-8 minutes or until tender.
  • Remove skillet from heat and add wine to pan, scraping up bits from bottom of pan and allowing some of the alcohol to cook off. Then add chicken broth to skillet.
  • Return skillet to heat, reducing to medium-low. Return chicken to skillet, covering with part of mushroom/scallions.
  • Simmer, covered, for 15-20 minutes or until chicken is cooked and sauce has reduced, thickening to the texture of thin gravy.

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Reviews

  1. Very delicious! I made only one serving of this recipe (for me) and it was so easy and the directions were easy to follow. I did have problems producing the sauce so I had to add extra chicken stock. (I think my heat was too high) however overall, this was very yummy. Thank you MarthaStewartWanabe
     
  2. nice easy dish, used chicken tenderloins, so the dish did cook alot quicker. Strong flavoured sauce, but great with potato mash:) made for Aussie swap Feb 2010
     
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RECIPE SUBMITTED BY

<p>My name is Rebecca, but my family and friends call me Becky. I am&nbsp;33 years old and live in Rochester, New York, USA. I am a life-long resident of Western New York and can't say as I'd ever want to live anywhere else. I grew up on a small dairy farm in rural Western New York and love country living. Although my husband and I live in a suburb right now, we hope someday to move back to our roots and live a peaceful country life. <br /><br />My husband and I have been married for 10 years.&nbsp; We have a beautiful 5-year-old&nbsp;daughter and a 3-year-old&nbsp;son.&nbsp;&nbsp;I am amazed at how quickly our kids are&nbsp;growing and developing.&nbsp; I read a lot about and hold my own personal skepticism regarding the affects of additives such as&nbsp;preservatives,&nbsp;hormones, artificial colorings, artificial sweeteners, caffeine, allergens, etc.&nbsp; With the increasing number of children and adults with food allergies, I am suspicious that the last century&nbsp;of our nation's food industry improvements have contributed.&nbsp; I'm doing the best I can to protect my family&nbsp;from the risks, but it is difficult to avoid every additive.&nbsp; I have friends and family with food allergies and know how difficult it is to cope with food restrictions. I enjoy the challenge of&nbsp;cooking for those with food allergies but can't imagine making it an every-day affair.</p> 8727502"
 
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