Recipe: Delicious Chicken Marsala

Chicken Marsala. A delicious, classic chicken dish -- lightly coated chicken breasts braised with Marsala wine and mushrooms. Easy and ideal for both a quick weeknight entree AND serving to company. For an Italian favorite, try Tyler Florence's Chicken Marsala recipe, a flavorful meal of mushrooms, prosciutto and Marsala wine over tender chicken.

Add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan. Chicken marsala is usually high in fat and calories. But in this version, the flavor really comes from deglazing the skillet with the broth and wine, so even though I eliminated extra oil, the taste isn't lost. —Nancy Granaman, Burlington, Iowa Lightly coat the chicken breasts with flour. You can cook Chicken Marsala using 12 ingredients and 5 steps. Here is how you cook it.

Ingredients of Chicken Marsala

1. You need 1/4 Tsp of Pepper.
2. Prepare of Boneless chicken breast, cut in half, and tenderized.
3. It's 2 Tsp of Olive Oil.
4. Prepare 8 Oz of button mushrooms.
5. You need 1 of Red or White Onion, rough chopped.
6. It's 2 Tsp of Minced Garlic.
7. You need 1 Can of Fire Roasted Tomatoes.
8. It's 1/2 Cup of Marsala.
9. You need 1 Tsp of Oregano.
10. Prepare 1/2 Tsp of Thyme.
11. Prepare 1/2 Tsp of Crushed Red Pepper.
12. It's 1/2 Cup of Flour.

Chicken Marsala is an Italian-American dish of golden pan-fried chicken cutlets and mushrooms in a rich Marsala wine sauce. Though it's a classic restaurant dish, it's really easy to make at home. Chicken marsala is an easy weeknight recipe to prepare. Pounding the chicken cutlets before cooking renders them thin and terrifically tender.

Chicken Marsala instructions

1. Preheat the oven to 200 degrees. Cut the chicken breast in half, and pound out the chicken breast pieces, sprinkle them with pepper, dredge the chicken cutlets in flour, and spices..
2. Heat the oil in a non stick skillet, and chop the onion..
3. Cook the chicken cutlets 3 minutes a side in the oil, transfer the chicken, to a plate, and keep the chicken cutlets warm in the oven..
4. In the same skillet, cook the mushrooms, onions and garlic. You can also add half a chopped fresh red pepper at this time if you like.Cook over medium heat for 3 - 4 minutes, stirring occasionally..
5. Stir in the remaining ingredients. Return the chicken cutlets to the skillet. Spoon the sauce over the chicken, and bring it to a simmer. Simmer on low heat, covered for 25 minutes. Serve over Rice in bowls..

Deglazing the pan with Marsala and stock after. Dredge chicken in seasoned flour, tapping off excess; set aside. Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove excess. Heat the oil in a large skillet over med-high heat until hot. Chicken with Marsala wine and mushrooms is a very tasty and easily prepared second course.