Chicken Marsala

0 0
Chicken Marsala

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
2 halves Chicken Breast Boneless.
1 small Sweet Onion
6-8 small Mushrooms White or baby bellas
2 cups Chicken Stock Bone broth is best! Also works with beef broth.
1 cup Marsala Wine
4 Tablespoons Butter
4 Tablespoons Olive Oil
1-2 Tablespoons Flour
4 Tablespoons Parsley Chopped
Salt To taste.
Pepper To taste.

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Cuisine:

Ingredients

Directions

Share

Steps

1
Done

Rinse chicken, pat water off with paper towel, and slice tenderloin style for long flat filets.

2
Done

Pan saute chicken in hot butter and olive oil until nearly cooked through. Move to baking plate.

3
Done

In same pan, add thin slivers of sweet onions. Add more oil and/or butter as needed.

4
Done

In same pan, saute mushrooms in more butter. Drain access water once cooked.

5
Done

Add salt and pepper to taste.

6
Done

Add flour and stir until absorbed.

7
Done

Add Marsala wine, bring to boil, reduce heat.

8
Done

Add chicken stock. Cook until it slightly thickens.

Made it with beef broth. The sauce tasted richer with more flavor.

9
Done

Add chicken back to the pan, saute another 5 - 10 minutes.

10
Done

Move chicken, mushrooms, and onions to the side of the pan. Add cold butter and parsley.

The cold butter makes it shiny!

11
Done

Recipe Reviews

There are no reviews for this recipe yet, use a form below to write your review
previous
Grandma Mary Giovenco’s Italian Biscotti (Regina)
next
Chicken Picata
previous
Grandma Mary Giovenco’s Italian Biscotti (Regina)
next
Chicken Picata

Add Your Comment