Chicken Marsala Print Email

So delicious, so elegant, and so darn easy to prepare! This simple pan cooking technique will be a nice addition to your repertoire.

4 boneless chicken breast halves, split and lightly pounded
salt, pepper, flour
2 TBS Ghee or vegetable oil and butter combo
8 oz sliced mushrooms (presliced available in produce dept)
1/4-cup Marsala (or madiera if not available.)
3/4-cup chicken stock
juice of 1/2 lemon
other seasonings to taste (herbs, crushed red chiles, paprika, garlic, shallots, capers, etc.)
splash of cream or half & half (optional)
pasta, rice or couscous

Have our butcher split chicken breasts in half and pound lightly to approx 1/4 inch thick. Preheat pan over medium high heat.

Season chicken with salt and pepper, dredge in flour. Add oil to pan and quickly saute chicken to brown, remove and reserve before it cooks through. Sauté mushrooms in same pan until soft – refreshing butter if needed.

Add wine to pan along with stock, and seasonings to taste, simmer and reduce. Add a splash of cream if desired. Sauce needs to taste right at this point so taste and adjust.

Add back chicken and simmer just to finish (2-3 minutes). Serve over buttered pasta, rice or couscous with a Tony's salad and Tony's Italian Roasted Vegetables. Serves about 4-6. –Chef Mick (Michaelangelo) Rosacci, --


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