How to Cook Tasty Chicken Marsala

How to Cook Tasty Chicken Marsala

Delicious, fresh and tasty.

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.

Chicken Marsala 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 9 ingredients and 4 steps. Here is how you achieve it.

Ingredients of Chicken Marsala

  1. It's 3 of Boneless chicken breast cutlets.
  2. It's 1 of Sliced mushrooms.
  3. You need 1 of can cream of mushroom soup.
  4. Prepare 2 clove of garlic.
  5. Prepare 1/4 cup of dried oregano.
  6. You need 1 cup of all-purpose flour.
  7. It's 1/3 cup of salt and pepper.
  8. Prepare 1 of chopped shallots.
  9. It's 1 cup of marsala wine.

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. Add all purpose flour, dried oregano, salt and pepper mix it for season flour.
  2. Dredge chicken cutlets in season flour. Place in medium high heat skillet and brown each side..
  3. Remove chicken, sauté mushroom, garlic. Add marsala wine and reduce a little..
  4. Once marsala reduce add cream of mushroom soup stir and let it boil. Add the chicken you brown and let simmer for 15 mins..

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.