“I went to Italian cooking class and was taught how to make this dish. I use chicken tenders to make it quick and easy. If you use chicken breasts, take the time to pound the breasts flat. Of course, veal can be substituted for chicken, I have never made it because of the cost of the veal. Also, I buy the sliced mushrooms to make it quicker.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a large saute pan and add olive oil.
  2. Put flour and salt and pepper into a plastic bag. Add chicken pieces a few at a time, shake, shake off excess, then add to saute pan.
  3. Add all the chicken, DO NOT CROWD the pan. Saute until brown, turn, and saute on other side on medium heat. Remove from pan and set aside.
  4. Add chopped onion to pan and saute for 1-2 minutes. Add garlic and saute, but do not burn (you may need to add a little more oil at this step).
  5. Add mushrooms and saute until they start to give off their liquid.
  6. Add wine and deglaze the pan. If you want to add more liquid at this time, you can add more of the wine or you can add some chicken stock. This is more by feel - but make sure you have at least the 1/2 c of Marsala in there. I have also used the dry Marsala, then added a little sugar for a slight sweetness because I like it that way.
  7. Add the chicken back to the pan and let the mixture come to a boil, stirring constantly. Sauce should thicken.
  8. Add the butter and swirl. Let the sauce thicken a bit more. Taste for seasoning. Add salt and pepper as necessary.
  9. Serve with buttered noodles and steamed carrots. Yum!

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